There are few things better than a cookie. I find cookies to be such lovely treats. They’re single servings of deliciousness. I asked my cousin to pick out a cookie recipe for me to make and send to her and she picked a real winner! When she showed me the recipe she had picked I was excited as I had never made any type of sandwich cookie before.
This recipe from Joy of Baking.com is delicious. I have mentioned before that this is my favorite recipe site as the recipes are always easy to follow and often have videos to go with them. These cookies are similar to Oreo cookies. The cookies have a rich semi-sweet chocolate flavor and the cream is sweet and smooth. I used less sugar than the cookies called for because I wanted the cream to compliment the cookies not simply add to the sweetness. I like my chocolate to taste like chocolate not sugar, but that’s a personal preference. Cutting back the amount of sugar is optional and it’s an option I exercise in almost every recipe.
For the cookies:
1 cup (240 ml) semi sweet chocolate chips or 6 ounces (170 grams) semi sweet chocolate, chopped
1 cup (226 grams) unsaltedbutter, room temperature
3/4 cup (150 grams) white granulated sugar (I used about 1/2 a cup)
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purposeflour
3/4 cup (70 grams) unsweetened cocoa powder (preferably Dutch processed)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Be sure to check out Joy of Baking.com for the complete recipe (including the cream filling) and detailed instructions as well as a video of this recipe!
I personally, could eat these cookies on their own without the cream BUT the cream is such a great addition. I did not bother to make my logs perfect when I rolled up the dough so the cookies did not turn out perfectly round. You could spend more time on that, but like I have always said about home made: I want it to look as such. To me, that’s the best part.
As a side note, whenever I bake I try to use the best ingredients available to me. They really do make a difference. However, when baking we need to also keep in mind our bottom line. I have found that chocolate is an ingredient I will always splurge on as long as I can afford to, as well as vanilla extract. I refuse to use the imitation stuff. It’s just not the same. In my kitchen I tend to favor the following brands in my baking:
- Nielsen-Massey Madagascar Bourbon Vanilla Extract
- King Arthur Flour (unbleached, all purpose)
- Ghirardelli Semi-Sweet chocolate (either chips or in bar form)
- Hershey’s Unsweetened Cocoa Powder
I hope you found this post helpful.