Chocolate Sandwich Cookies
Ingredients
Cookies
▢½ cup (1 stick / 113 g) unsalted butter, room temperature▢1 ⅓ cups (267 g) granulated sugar▢1 large egg, room temperature▢2 tablespoons milk▢2 teaspoons vanilla▢⅓ cup (39 g) unsweetened cocoa powder▢1 ½ cups (187.5 g) all-purpose flour▢½ teaspoon baking soda▢1 pinch kosher salt▢½ cup (100 g) granulated sugar, for rolling
Filling
▢3 tablespoons unsalted butter, softened▢3 tablespoons unsweetened cocoa powder▢1 tablespoon honey▢1 teaspoon vanilla extract▢1 cup (125 g) confectioners' sugar▢3 tablespoons whole milk, or heavy cream
Instructions
Cookies
To a stand mixer with the paddle attachment, add butter and sugar. Mix on medium speed for about 2 minutes.
Reduce the mixer speed to low and add in egg, milk, and vanilla. Mix for about 30 seconds to incorporate. Then, turn the mixer to medium-high and blend until light and fluffy.
In a separate bowl, sift cocoa, flour, baking soda, and salt. With the mixer on low, add the flour mixture to the sugar mixture and beat until just combined.
Remove the mixer bowl from the stand. Cover and refrigerate the dough for about an hour.
When ready, preheat the oven to 375°F and line 2 large baking sheets with parchment paper. Set aside.
Using a 2-tablespoon scoop, place dough on the lined baking sheet. Roll each scoop of dough into about a 1-inch ball.
Pour remaining sugar onto small plate or bowl.
Roll each dough ball in the sugar and place it on the lined baking sheets about 2 inches apart.
Bake for 10 minutes, or until set.
Remove the cookies from the oven and let them cool for about 10 minutes before adding the filling. While the cookies are cooling, make the filling.
Filling
In the bowl of a stand mixer with the whisk attachment (or a large bowl using a hand mixer), add the butter, cocoa, honey, vanilla, and confectioners' sugar.
With the mixer on low, combine the ingredients for about 30 seconds.
Slowly add milk, one tablespoon at a time, until you reach your desired consistency. You may not need all 3 tablespoons. On the other hand, you may need 1 more tablespoon; it can vary from season to season and kitchen to kitchen.
Spread filling on the bottoms of half the cookies and top with the remaining cookies.
