Description
Experience the ultimate dark chocolate treat with these homemade sandwich cookies featuring a deep black cocoa crunch and a velvety vanilla cream filling. This wholesome copycat recipe delivers the iconic look and taste of a classic favorite without any artificial preservatives.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup black cocoa powder (or Dutch-processed)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cool and cubed
- 1 large egg
- 1/2 cup unsalted butter, softened for filling
- 2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Heat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large bowl or food processor, whisk together the flour, black cocoa powder, baking soda, baking powder, salt, and granulated sugar until combined.
- Incorporate the cool butter chunks into the dry mixture until it looks like coarse crumbs, then add the egg and mix until the dough forms a shiny, dark mass.
- Scoop the dough into one-tablespoon balls and place on the sheets, then press each down with a damp palm to 1/8-inch thickness.
- Chill the trays in the refrigerator for 10 minutes, then bake for 9 to 10 minutes until fragrant and set.
- Prepare the filling by beating the softened butter and vanilla until smooth, then slowly adding powdered sugar and salt until the cream is light and fluffy.
- Spread or pipe the vanilla cream onto the flat side of a cooled cookie and press another on top to finish the sandwich.
Notes
For the most authentic results, use a high-quality black cocoa powder which provides the specific dark color and mild chocolate flavor. If your cookies are spreading too much in the oven, ensure your butter is cool when mixing and do not skip the 10-minute chilling period before baking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American