Chocolate Chip Cookies with a Twist
Have some fun with your dessert! Take your favorite cookie recipe and give it a twist! Try making them in to a cookie sandwich. There is nothing more satisfying than a good cookie with a soft, creamy buttercream filling! My favorite Chocolate chip cookie recipe is from Toll House, it’s simply perfect! Feel free to use any recipe you would like. I am sharing my adapted version of my favorite recipe!
Toll House Chocolate Chip Cookies.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi sweet chocolate chips
- 1 cup chopped nuts (optional
- Powder sugar
- 1 cups (2 sticks) unsalted butter, softened
- 1 teaspoon of salt
- 1 tablespoon imitation vanilla extract
- 1 tablespoon of milk
- 1 cup mini semi sweet chocolate chips (optional)
- Fudge (optional)
Step 1 - Combine Dry Ingredients
Combine flour, baking soda and salt in small bowl. Sift for a smoother cookie! Set this aside until wet ingredients have been mixed. *if you plan to eat the dough raw (oops, guilty!), you’ll want to heat treat the flour. The fastest way to do this is to place flour in microwave safe bowl. Cook at high for 50-60 seconds. You want the flour to be between 160-165 degrees. You could also bake it in the oven for several minutes, until the temperature is reached.
Step 2: Combine Wet Ingredients
Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. This is one of my favorite smells in the whole world. Texture is important here, fully incorporated ingredients are important. Add eggs, one at a time, beating well after each addition.
Step 3: Combining Wet/Dry Ingredients
Gradually beat in flour mixture. Stir in morsels and nuts(optional). Drop by rounded tablespoon onto ungreased baking sheet. I prefer to use a small ice cream scoop and place them on a cooled tray, lined in parchment. This makes for quick cleanup!
Step 4: Bake at 350
Bake in preheated oven for 9-11 minutes or until slightly brown. I always set my timer for two minutes early, ovens are unpredictable. Remove them from the oven and move to wire racks to cool. This is when parchment comes in extra handy!
Step 5: Buttercream Filling
While the cookies are cooling, completely. Cream together butter, vanilla, salt and powdered sugar. Use milk to get desired thickness. It needs to be thick enough to hold the cookies together, like glue. Clean sides of bowl with spatula, often.
Step 6: Building the Cookie Sandwich
When you are sure the cookies have cooled you may begin assembling the sandwiches. Either using a piping bag and tips or a thick freezer bag, fill with buttercream. I always take the time to push the sides down on mixing bowl and quickly remix. This way the butter is full incorporated. It’s no fun with a clump of butter blocks the tip of your bag. I like to pipe a circle around the edge of the cookie and then fill the middle with the fudge. Who doesn’t like a hidden surprise in a sweet treat! If you want to make it extra sweet, add mini semi sweet chocolate chips to the edges of the buttercream.
Enjoy this cookie sandwich with a twist! Add whatever twist you would like. Oatmeal cookies with a marshmallow cream filling or even an cookie and cream cookie with chocolate buttercream. This recipe makes enough to share!