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