Double Chocolate Brownie Sandwich Cookies

On Jan 14, 2025 7 0

Rich, fudgy chocolate cookies filled with smooth chocolate ganache create an irresistible treat that combines the best of both worlds – brownies and sandwich cookies. These decadent cookies feature a perfectly crackled surface and a soft, chewy center that pairs beautifully with the silky chocolate filling.

Why You’ll Love These Cookies

The magic of these sandwich cookies lies in their dual texture – crisp edges give way to chewy centers, while the smooth ganache filling adds another dimension of chocolate indulgence. Made with high-quality cocoa powder and chocolate, these cookies deliver an intense chocolate experience in every bite.

Key Ingredients

2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla powder or vanilla bean paste
1/2 cup certified chocolate chips

For the Ganache Filling:

8 ounces certified semi-sweet chocolate, finely chopped
1 cup heavy cream
1 teaspoon vanilla powder or vanilla bean paste
Pinch of salt

Essential Equipment

Stand mixer or hand mixer
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop
Cooling racks
Small saucepan
Heat-safe bowl

Step-by-Step Instructions

Making the Cookie Dough

Combine flour, cocoa powder, baking soda, and salt in a medium bowl. Whisk until well blended and free of cocoa lumps.
Beat softened butter in a large bowl until creamy (about 1 minute). Add both sugars and continue beating until light and fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add dry ingredients to the butter mixture, mixing until just combined. Fold in chocolate chips.
Cover dough and chill for at least 2 hours or overnight for best results.

Baking the Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough using a 1.5-tablespoon cookie scoop. Roll into balls and place on prepared sheets, spacing 2 inches apart.
Bake for 11-13 minutes until edges are set but centers still appear slightly soft. Let cool on baking sheets for 5 minutes before transferring to wire racks.

Preparing the Ganache

Place chopped chocolate in a heat-safe bowl.
Heat heavy cream in a small saucepan until just simmering. Pour over chocolate and let stand for 5 minutes.
Stir until smooth and glossy. Add vanilla extract and salt.
Let cool at room temperature, stirring occasionally, until thick enough to spread (about 30 minutes).

Assembling the Cookies

Match cookies in pairs of similar size.
Spread or pipe about 2 tablespoons of ganache onto the flat side of one cookie.
Top with its matching cookie, pressing gently to spread filling to edges.

Pro Tips for Perfect Results

Use room temperature ingredients for the most uniform dough
Don’t skip the chilling time – it prevents excessive spreading
Rotate baking sheets halfway through baking for even results
Let cookies cool completely before filling
Store filled cookies in an airtight container for up to 5 days

Variations and Add-ins

Add 1/2 teaspoon espresso powder to enhance chocolate flavor
Mix in 1/2 cup chopped nuts to the cookie dough
Sprinkle cookies with flaky sea salt before baking
Add mint extract to the ganache for chocolate-mint cookies
Roll edges in crushed nuts or sprinkles after filling

Storage and Make-Ahead Tips

Unfilled cookies can be stored in an airtight container for up to 1 week
Cookie dough can be frozen for up to 3 months
Filled cookies are best consumed within 5 days
Store at room temperature in an airtight container
Layer cookies between sheets of parchment paper to prevent sticking

Whether served with a cold glass of milk or shared at gatherings, these chocolate sandwich cookies never fail to impress. Their rich chocolate flavor and perfect texture make them an instant classic that chocolate lovers will request time and time again.