Double Chocolate Sandwich Cookies are a wonderful chocolate indulgence. These soft, rich cookies are full of big chocolate flavor!
I’m so excited to share these Double Chocolate Sandwich Cookies with all of my fellow chocolate enthusiasts. With all the chocolate going on here, these cookies are just the thing to satisfy even your biggest chocolate cravings.
We start with a wonderfully soft, rich chocolate cookie made with both cocoa powder and chocolate chips. Spread on a little chocolate frosting, and you’ll be in chocolate heaven!
For most sandwich cookies, I like to make them on the small side because you’ll be enjoying two cookies at once. You can certainly make them larger if you like. Just keep in mind that the yield will change and the baking time may be affected as well.
I often tell you that quality ingredients give you quality results. I especially find that to be true with chocolate. You don’t have to spend a lot to get good chocolate. Just be sure to use chocolate that tastes good to you out of hand. We all have our favorite brands, so just go with your preference.
Once you’ve frosted your cookies, you may want to refrigerate them to allow the frosting to set. This is definitely something to consider if your kitchen tends to be warm. After that, you can set them on your counter to bring them to room temperature for serving. If the cookies won’t be eaten the same day, then I recommend refrigerating any leftovers.
If you’re looking for an extra dose of chocolate in your next baking project, you will find plenty of chocolate deliciousness in these fantastic Double Chocolate Sandwich Cookies. And your favorite chocolate lovers will be more than happy to help you devour them!
More Chocolate Cookie Recipes
- Irish Cream Brownie Cookies
- Salted Chocolate Truffle Cookies
- Chocolate Blackout Cookies
- Red Velvet Cookies
Double Chocolate Sandwich Cookies
Satisfy your chocolate cravings with these soft, rich, fantastic Double Chocolate Sandwich Cookies!
Ingredients
For the cookies:
- 1 & 3/4 cups (210g) all-purpose flour
- 1/2 cup (42g) unsweetened cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (127g) semisweet chocolate chips
For the filling:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (55g) confectioners' sugar, sifted
- 6 ounces (170g, about 1 cup) bittersweet chocolate (about 70% cacao), melted and cooled
- 1/2 teaspoon vanilla extract
Instructions
To make the cookies:
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Use a #50 scoop (about 1 & 1/4 tablespoons) to drop the dough onto the prepared pans. Flatten the tops of each cookie slightly. Bake, one pan at a time, 8 to 10 minutes, or until the cookies are almost set with a soft center. Do not overbake.
- Cool the cookies on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
To make the filling:
- Using an electric mixer on medium speed, beat the butter and confectioners' sugar until light and fluffy. Add the cooled chocolate and vanilla, and mix until thoroughly combined and smooth.
- Spread the frosting on the bottoms of half of the cooled cookies. Top with the other cookies so that the bottoms of the cookies are facing each other.
Notes
I tend to dial back the amount of filling on these cookies, but this recipe will make plenty for those of you who like a little more.
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