Brownie Sandwich Cookies 13.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Holiday Cookies 2018 Nov 29, 2018

These are whoopie-pie size, with a satisfyingly chewy and chocolaty crumb. The original recipe calls for a #20 disher or cookie scoop, which has an equivalent volume of about 3 1/2 tablespoons (1.75 ounces). In testing, we used a not-quite-filled ice cream scoop.

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Make Ahead: The dough needs to rest at room temperature for 30 minutes. The filling can be made hours in advance; if you refrigerate it, bring it to room temperature before using. You may have some left over. The baked, unfilled cookies can be stored at room temperature for up to 1 week or frozen for up to 1 month. Defrost completely before filling. The filled sandwich cookies can be stored in an airtight container at room temperature for up to 5 days.


Servings:
13

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 13 servings; makes 26 cookie halves, plus filling

Ingredients
  • For the cookies
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder, sifted if lumpy
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 pound semisweet chocolate chips, melted
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant espresso powder
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/4 cups dark brown sugar
  • For the filling
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

Directions

For the cookies: Whisk together the flour, cocoa powder, baking powder and salt in a bowl.

Melt the chocolate chips in the microwave on LOW power in a microwave-safe bowl, in 20-second increments, stirring in between. Use a fork to whisk together the eggs and vanilla extract in a liquid measuring cup, then sprinkle the espresso powder the mixture and let it dissolve.

Combine the butter and both sugars in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed for a few minutes, until lightened and fluffy. Stop to scrape down the bowl. Add the egg-espresso mixture; beat on medium speed until well incorporated, then add the melted chocolate and beat until well blended. Stop to scrape down the bowl.

Gradually add the flour mixture, beating on low speed until incorporated. Let the dough rest at room temperature for 30 minutes.

Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Use a scoop (see headnote) to create mounds of equal size on both baking sheets, spacing the mounds at least 2 inches apart. Bake (upper and lower racks) for 15 to 18 minutes, rotating the sheets top to bottom and front to back halfway through. The cookie edges will look set, but the cookie centers will still be somewhat soft. Let sit on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough.

For the filling: Beat the butter on medium-low speed until it is creamy, then add the confectioners’ sugar; beat on medium speed for about 5 minutes, then add the vanilla extract and salt, beating to form a fairly firm and smooth buttercream.

To assemble, spoon equal amounts of filling on the flat sides of half the brownie cookies, then seal gently with the remaining cookies, flat sides down.

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Recipe Source

Adapted from a recipe by Jenna Huntsberger of Whisked!, in “Great Food Finds Washington, D.C.: Delicious Food From the Nation’s Capital,” by Beth Kanter (Globe Pequot, 2018).

Tested by Richard Kerr.

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