CHOCOLATE SANDWICH COOKIES WITH CHOCOLATE CREAM FILLING RECIPES

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CHOCOLATE SANDWICH COOKIES RECIPE | GIADA DE LAURENTIIS ...



Chocolate Sandwich Cookies Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 1 hours 29 minutes

Prep Time 15 minutes

Cook Time 14 minutes

Yield 12 sandwich cookies

Number Of Ingredients 16

1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 packed cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli)
4 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Assorted food coloring, optional
Water, as needed

Steps:

  • Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
  • Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
  • Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

CHOCOLATE CHIP COOKIE CUPS WITH CHOCOLATE CREAM RECIPE ...



Chocolate Chip Cookie Cups with Chocolate Cream Recipe ... image

Turn Pillsbury™ Ready to Bake!™ Chocolate Chip Cookie Dough into cute, cream-filled dessert cups.

Provided by Angie McGowan

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 5

1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Chocolate Chip Cookie Dough (24 Count)
1 cup whipping cream
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/4 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray 24 miniature muffin cups with cooking spray. Place 1 piece of cookie dough in each muffin cup; press in bottom and up side, forming cup shape.
  • Bake 12 to 14 minutes or until light golden brown. Cool completely in pans on cooling racks.
  • In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar, cocoa and vanilla. Beat on high speed until stiff peaks form. Spoon chocolate cream into decorating bag fitted with #1mm star tip.
  • Carefully remove cookie cups from pans. Pipe chocolate cream into cups. Store in refrigerator.

Nutrition Facts : Calories 120 , CarbohydrateContent 13 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 65 mg, SugarContent 9 g, TransFatContent 0 g

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