CHOCOLATE SANDWICH COOKIES
Ever since I moved to Ecuador, one of the things I miss the most from back home (this is just regarding food) are the alfajores. So many different types and flavors to chose from. This chocolate sandwich cookies are extra special because they combine two perfect elements. The first one is a chocolate and walnut cookie that is so chocolatey and moist on the inside, so perfect. The second one, is the filling. This filling is a whipped chocolate ganache. When you make it this way, you end up with a creamy, airy and perfect filling for these cookies.
While the recipe calls for a chocolate filling, you can use anything you like. You can use some dulce de leche or nutella or a combination of the two.
PARTS OF THESE SANDWICH COOKIES:
Like I mentioned before, the first part is the cookie. This chocolate cookie is soft, moist on the inside and with small walnut pieces. These walnut pieces, aside from adding some flavor, they add an extra crunch as well.
The second part of these sandwich cookies is the filling. This chocolate filling is made with a combination of semisweet chocolate and heavy cream. Just two ingredients and a couple of minutes on the stove. Once that part is ready, you are going to place it in the fridge or freezer to cool down completely. Once its completely cold, place it in the mixer and whip away! This is how the ganache will get some volume and airiness.
TIPS FOR PERFECT SANDWICH COOKIES:
The cookies: Make sure the cookies are completely cool before filling them with the ganache. If the cookies are still a bit warm, the ganache can melt away and they will not hold their shape.
The dough: For the cookies to maintain their shape while baking, you have to give them some time to rest in the fridge. Before baking of course. This helps them maintain their shape and that moist center we all love so much.
EQUIPMENT:
Bowls: Bowls for the cookie dough, for the chocolate ganache and for the ingredients is you want to weigh and measure them before you start baking.
Electric mixer: The stand mixer I use is the Kitchen aid. With the dough attachment, I mix in the cookie dough and then with the whisk attachment the ganache.
Spoon or silicone spatula: To finish the cookie dough. Also, to mix the ganache.
Pipping bag: I like using plastic pipping bags instead of the fabric ones because I find them to be a bit more hygienic. You will use these to fill the sandwich cookies. If you don’t have these or can’t find them, you can use a spoon or butter knife to place the ganache in-between the cookies.
Measures: Like I always say, cup and tablespoon measures as well as a kitchen scale are very important to get the recipe right!
Cookie sheet: To bake the cookies in. Remember to leave some space between each cookie dough ball so that they don’t stick to each other while baking.
Parchment paper: Or a silicone silat, so that the cookies don’t stick to the cookie sheet.
Knives: Knives to cut the chocolate, butter and the rest of the ingredients.
Oven and microwave.
CHOCOLATE SANDWICH COOKIES
Ingredients
- 200 gr butter
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/4 Cups flour
- 3/4 cup cacao powder
- 1 tsp baking powder
- 1 tsp salt
- 100 gr semisweet chocolate
- 100 gr heavy cream
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven at 350F.
- Add butter and sugar to a bowl. Mix on the stand mixer until light and fluffy.
- Add eggs one by one, mixing between each one.
- Add vanilla. Mix in.
- In another bowl, mix flour, cacao, baking powder, and salt.
- Slowly add in the dry ingredients to the mixture, mixing slowly by hand with a spoon or spatula until completely added. Add walnuts and mix in.
- Separate into same sized balls, and place in the fridge for 30 minutes.
- Bake for 12 minutes.
- For the ganache, chop the chocolate and keep aside.
- Heat up the cream over medium heat until bubbles start to form on the sides.
- Turn the heat off and add chopped chocolate. Stir until completely melted and mixed.
- Place in the freezer until completely cold.
- Place the cold ganache in the bowl of the mixer and mix until light and fluffy.
- Fill the shandwich cookies with the whipped ganache.
