brownie-cookie-sandwiches8+srgb.

Brownie Sandwich Cookies with Chocolate

brownie-cookie-sandwiches8+srgb.

 

 

 

Prep Time: 30 minutes

Cook Time: 13 minutes

Yield: About 18 Sandwiches

Ingredients

  • 1/2 cup unsalted butter
  • 12 oz good quality semi-sweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • Frosting!
  • 15 Tbsp salted butter, softened
  • 3/4 cup packed dark-brown sugar*
  • 2 cups powdered sugar
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp vanilla extract
  • 3 – 4 Tbsp half and half
  • 1 cup mini semi-sweet chocolate chips

brownie-cookie-sandwiches6-alt-color+srgb.

Directions

  • Add 1/2 cup butter and 12 oz. semi-sweet chocolate chips to a medium saucepan and melt over medium heat, stirring frequently. Remove from heat and allow to rest until cool, 10 – 15 minutes.
  • Meanwhile, in a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In a seperate mixing bowl, using an electric hand mixer, whip together 1/2 cup light-brown sugar, 1/2 cup granulated sugar, eggs and vanilla on medium-high speed until pale and fluffy, about 1 minute. Using a rubber spatula, fold and stir in melted chocolate mixture. Working in 3 seperate batches, add 1/3 of the flour mixture and fold just until combined. Chill dough about 45 minutes (until it holds it’s shape), preheating oven to 325 degrees during the last 10 minutes of chilling.
  • Scoop dough out by the heaping tablespoonfuls, shape into balls with buttered hands and drop onto Silpat or parchment paper lined baking sheets, spacing them 2 inches apart. Bake in preheated oven 12 – 13 minutes, then remove from oven and allow to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely. Once cool, sandwich with chocolate chip cookie dough frosting. Store in an airtight container.
  • For the frosting:
  • In a mixing bowl, using an electric hand mixer, whip together butter and light-brown sugar (and molasses if using) until pale and fluffy, about 3 – 4 minutes. Mix in flour, then add vanilla and 2 Tbsp half and half and blend until well combined. Add in powdered sugar and whip until smooth adding an additional 1 Tbsp of half and half to thin if desired. Fold in chocolate chips.
  • *or use light-brown and add 1 tsp molasses
  • Recipe Source: cookies adapted lightly from Rachel Ray frosting – Cooking Classy