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Double Chocolate Chip Sandwich Cookies with Strawberry Filling

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Ingredients

  • COOKIE DOUGH:
  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup granulated sugar
  • 3/4 cup dark brown sugar, lightly packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 10 oz bag Ghirardelli 72% Chocolate Chips, divided
  • 1 cup Ghirardelli Milk Chocolate Chips
  • STRAWBERRY BUTTERCREAM FILLING:
  • 1 stick butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup strawberry jam or preserves

Method

  1. MAKE THE COOKIES:
  2. Preheat oven to 325°F and line baking sheets with parchment.
  3. Whisk together flour and baking soda; set aside.
  4. Brown the butter over medium-low heat. Pour hot browned butter over 3/4 cup chocolate chips and mix until melted.
  5. Add sugars, vanilla, and salt; mix until smooth. Add eggs one at a time.
  6. Fold in dry ingredients until just combined. Stir in remaining 72% chocolate chips and the milk chocolate chips.
  7. Drop dough by rounded tablespoons onto sheets. Bake 8–10 minutes until edges are set.
  8. Cool 5 minutes on sheet, then fully cool on racks.
  9. MAKE THE STRAWBERRY FILLING
  10. Beat butter until smooth.
  11. Add powdered sugar, vanilla, and strawberry preserves.
  12. Mix until light and fully blended; set aside.
  13. CUT AND FILL THE COOKIES:
  14. Once cookies are cool, cut heart shapes using a cookie cutter (optional).
  15. Transfer hearts to a cooling rack and save the leftover pieces.
  16. Flip half the cookie hearts upside down.
  17. Pipe strawberry filling onto flipped cookies.
  18. Top with remaining cookie hearts to form sandwiches.