Description
Rich chocolate brownie cookie sandwiches with cookie dough buttercream bring classic dessert nostalgia to new heights. Sweet cookie dough frosting nestled between fudgy chocolate cookies creates an irresistible treat you will savor with pure delight.
Ingredients
Scale
- 9 oz (255 g) bittersweet chocolate chips
- 20 tbsps (283 g) unsalted butter
- ¾ cup plus 2 tbsps (175 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ½ cup (100 g) brown sugar
- 2 cups (250 g) all-purpose flour
- ¾ cup (95 g) bread flour
- ¼ cup (25 g) Dutch process cocoa powder
- 2 ½ cups (300 g) confectioners’ sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ¾ tsp salt
- 3–4 tbsps heavy cream
Instructions
- Flour Preparation: Spread flour evenly on a clean baking sheet and roast in a preheated oven, stirring periodically until temperature reaches 165°F to eliminate potential bacteria, then cool completely.
- Chocolate Base: Melt chocolate and butter using a double boiler, creating a smooth, glossy mixture that will form the foundation of the brownie cookies.
- Dry Ingredient Mixture: Whisk together flours, cocoa powder, leavening agents, and salt to create a uniform dry blend.
- Wet Ingredient Combination: In a stand mixer, blend melted chocolate mixture with eggs and sugars until thoroughly incorporated and slightly aerated.
- Dough Preparation: Gently fold dry ingredients into wet mixture, being careful not to overmix, then refrigerate for half an hour to enhance flavor and texture.
- Baking Process: Preheat oven and line baking sheets with parchment paper. Scoop uniform dough portions, maintaining appropriate spacing, and bake until edges set and centers develop slight crackling.
- Cookie Shaping: Immediately after removing from oven, reshape cookies using a fork or cookie cutter to ensure perfect circular form, then cool completely on a wire rack.
- Buttercream Creation: Cream butter and brown sugar until light and fluffy, gradually incorporating confectioners’ sugar, heat-treated flour, vanilla, and salt. Adjust consistency with heavy cream for ideal piping texture.
- Assembly and Finishing: Pipe buttercream between cooled cookies, creating decadent sandwiches. Optionally sprinkle flaky sea salt for an elevated flavor profile. Chill briefly to set buttercream, then serve at room temperature or slightly cool.
Notes
- Sanitize Flour Safely: Heat-treat flour in the oven at 165°F to eliminate potential bacteria, ensuring food safety without compromising taste.
- Perfect Chocolate Melting: Use a double boiler for smooth, glossy chocolate that prevents burning and creates a rich, even base for brownie cookies.
- Prevent Overmixing: Fold dry ingredients gently into wet mixture to maintain a light, tender texture and avoid tough, dense cookies.
- Buttercream Consistency: Gradually add powdered sugar and adjust with heavy cream to achieve the ideal piping texture for a luxurious cookie dough filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 394
- Sugar: 30 g
- Sodium: 194 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 59 mg