I’m back with a bit of a midweek bake this week, as I attempted this at the weekend but it didn’t quite work out. Well, it would have, but me being silly and not realising you had to chill the dough meant I had no time so I made some standard cookies instead. Delicious, but hardly blog worthy. So, this is round two for the cookie dough sandwiches and I do believe they were worth the wait…
Ingredients (makes around 14 cookie sandwiches):
For The Cookies //
250g plain flour
2 tsp cornstarch (cornflour)
1 tsp baking soda (bicarbonate of soda)
1/2 tsp salt
170g unsalted butter, room temperate
150g light brown sugar
50g granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
180g chocolate chips
For The Frosting //
115g unsalted butter, room temperate
150g light brown sugar (I used a mix of light and dark, but would stick to light in future!)
1 tsp vanilla extract
125 plain flour
1/3 tsp salt
60ml milk or cream
180g chocolate chips
How To Do It:
Step One | For the cookies: in a large bowl (with a handheld mixer or freestanding), beat the butter for one minute until smooth and creamy. Add both of the sugars and mix until light in colour and fluffy. Mix in the egg and vanilla. In a separate bowl, mix the flour, cornstarch, baking soda and salt. Slowly mix the dry ingredients into the wet ingredients until combined. The dough will be quite thick. Add the chocolate chips, mixing for about 5 seconds until evenly disbursed. Cover with foil or cling film and chill for an hour (or two for thicker cookies) and up to two days.
Step Two | For the frosting: in a large bowl (again, handheld of freestanding mixer) beat the butter until creamy then add the sugar and mix on a medium speed until combined. Switching to a low speed, add the vanilla, flour and salt. Mix until combined, then on a slow speed add the milk and beat for around 30 seconds to mix it in. Finally, switch to a high speed for 2 minutes until very creamy. Fold in the chocolate chips.
Step Three | Remove the dough from the fridge and allow it to sit at room temp for around 10 minutes. Preheat your oven at 350F / 180C. Line two baking trays with parchment. Once at room temp, roll the dough into tablespoon sized balls, spacing them evenly apart. Bake for 8-10 minutes or until just golden brown. Once baked, allow to cool for 5 minutes as they’ll be very soft (no really, they literally just drop apart if you try to move them). Transfer to a cooling rack and allow to completely cool. Slap some frosting in the middle and you’re sorted!
Keep in an airtight container for up to 3 days and cookies (without frosting) will last up to three months in the freezer.
There you have it. They take a bit longer than normal cookies but are so, so worth it for the extra squishy-ness (yup) and how delicious they are. This is seriously the best cookie recipe I have ever came across so I’ll be definitely using it again! You could add other flavours instead of chocolate chips too, if you wanted to. Let me know if you make them!
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