Triple Chocolate Cookie Sandwiches

 

  • Prep time
    20 mins
  • Cooking Time
    12 mins
  • Serves
    15
  • Difficulty
    Medium

Triple Chocolate Cookie Sandwiches

What is your signature masterpiece?

Ours is our Triple Chocolate Cookie Sandwhiches

 

Scroll down to view this great tasting scratch bake recipe, or;

If you want to bake our signature cookies, but aren't a confident scratch baker, try baking these Chocolate Cookie Sandwiches using our White Wings Rich Chocolate Cake Packet Mix. 

 

 Click here to view our packet mix Chocolate Cookie Sandwiches recipe

Ingredients

  • Cookies
  • 50g Butter
  • 250g Dark Cooking Chocolate, chopped
  • 1 cup (150g) White Wings Plain Flour
  • ½ tsp Baking Powder
  • ¼ cup (25g) Dutch Cocoa
  • ¾ cup (165g) Caster sugar
  • 1 tsp Vanilla Extract
  • 2 (59g each) Eggs, beaten
  • Filling:
  • 200g Butter, softened
  • 1½ cups (225g) Pure icing sugar, sifted
  • 2 Tbsp (25g) Dutch cocoa
  • 2 tsp Vanilla extract

Method

  • Place the butter and chocolate in a heatproof bowl over a saucepan of just simmering water, stirring occasionally, until melted.
  • Sift flour, baking powder and cocoa together and add to melted chocolate mixture, along with sugar, vanilla and eggs. Mix until well combined. Cover mixture and refrigerate for 10 minutes.
  • Meanwhile, preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Roll dough into small walnut sized balls and place on prepared trays, leaving room for spreading. You should have around 30 balls of dough.
  • Flatten each ball slightly with your hand and bake 12 minutes. The cookies will still feel soft but will firm up as they cool. Transfer trays to a wire rack and let cookies cool on trays for 2 minutes, then use an egg slice to carefully transfer cookies to a cooling rack to cool completely.
  • To make filling, place all ingredients in the bowl of an electric mixer and beat on a low speed until combined. Increase speed to medium and beat for for 2 minutes longer or until light and fluffy. Pipe or spread filling evenly over 15 of the cooled cookies. Sandwich another cookie on top and press together gently. Refrigerate for 30 minutes.