| Level: | Easy |
| Total: | 1 hr 29 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 14 min |
| Yield: | 12 sandwich cookies |
| Level: | Easy |
| Total: | 1 hr 29 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 14 min |
| Yield: | 12 sandwich cookies |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 291 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 3 g |
| Cholesterol | 35 mg |
| Sodium | 122 mg |
| Serving Size | 1 of 16 servings |
| Calories | 291 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 3 g |
| Cholesterol | 35 mg |
| Sodium | 122 mg |
Reviews
It is an ok recipe. Very cute with the blue color but not that tasty. Certainly too much sugar in the filling which overpowered the cream cheese taste. Do not chill in the refrigerator because it changes the color of the cookies.
So good! And so easy and quick. They taste better than store bought.
So easy to make these delicious cookies .
I sprinkled a little salt on top and didn’t ice them. I think icing would make them too sweet, but that’s just me.
I sprinkled a little salt on top and didn’t ice them. I think icing would make them too sweet, but that’s just me.
Best chocolate cookies I’ve ever had!
I only tried making cookies, as I thought we didn’t need the filling with them. The cookies are soft and very chocolate-y! They puff and crack a little in the oven. Very easy to make.
These are rich, delicious and decadent. I had to adjust for high altitude and they turned out great. I might make them a bit smaller next time since they are so rich. If you like chocolate you’ll like these!
I can make them for a bake sale.
These are amazing. I melted chocolate instead of adding chocolate chips and used milk instead of water. Incredible tasting cookie.
These cookies are fantastic! I used dark brown sugar and semi sweet chocolate because that’s what I had on hand. I haven’t tried them with the filling yet. Tasted the cookies while they were warm 🙂
I’m always on the look out for a good cookie recipe and these cookies certainly did not disappoint. I followed the cookie recipe exactly and just the cookie part will stand on its own. I took the filling recipe and once the sugar and cream cheese were blended I divided it into three parts and added vanilla to one part, orange extract to another and peppermint extract to the third. The peppermint and orange flavors really complimented the bittersweet chocolate, just as I’d hoped. I used different food coloring to designate the different flavors, e.g. pink for peppermint and orange for orange. If you give baked goods as gifts, as I do, you cannot go wrong with this cookie.