A box of assorted handmade chocolates welcomed my arrival. The shapes and colors hinted of the flavors inside. Each one called out to be devoured first. My hand hovered over them hoping to be pulled to the perfect one. Then like metal drawn to a magnet, my fingers made the selection. The first bite gave instant gratification. The last bite left me wanting more. It continued until I arrived home. To satisfy my on-going need, I made chocolate brown butter sandwich cookies.
My chocolate cravings are always present. They are stronger at some times more than others. What can start from a simple taste of candy will lead to cake or cookies. It comes from wanting it in different textures. These cookies have a crunchy exterior, soft inside, and are held together by a creamy filling flavored with brown butter. Mini chocolate chips add an extra bit of texture and flavor. Can you see them in this close-up?
The dough is a drop cookie type. Unlike most drop cookies, these do not spread much at all when baking. You will need to flatten them some and shape them into rounds. I learned this with the first dozen as they are more like balls after being assembled instead of sandwiches. When making the filling, be sure to let the brown butter cool so it won’t melt the confectioners’ sugar.
How often do you have chocolate cravings? Perhaps you could satisfy your next one with these chocolate brown butter sandwich cookies. Take a look at my chocolate layer cake or brownie tart too. Oh the chocolate-y goodness…
- 2 ounces unsweetened chocolate (squares)
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup unsalted butter, at room temperature
- ⅓ cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup mini chocolate chips
- ¼ cup unsalted butter
- 2 cups confectioners sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 2½ tablespoons half-and-half, plus more if needed
- Preheat the oven to 400 degrees F. Line baking sheets with parchment or non-stick liner.
- Melt the unsweetend chocolate and set aside to cool.
- Whisk together the flour, baking soda, and salt in a bowl.
- Cream the sugar and butter in a large bowl using a hand mixer on high speed.
- Add the buttermilk, vanilla, egg, and cooled chocolate to the sugar/butter mixture. Beat to combine.
- Add the flour and beat until just combined. Do not over-mix.
- Stir in the chocolate chips.
- Drop 2 teaspoons of dough two inches apart on prepared baking sheets. Press down dough to about ¼-inch thick and shape into rounds.
- Bake 8 to 10 minutes, until almost no indention remains when touched.
- Immediately transfer cookies to a cooling rack.
- Repeat with remainig dough. Make sure baking sheets are completely cool between batches.
- Cool cookies completely before assembling into sandwich cookies with filling.
- Melt butter over low heat until golden brown. Remove from heat and cool.
- Sift the confectioners sugar into a medium bowl.
- Add the cooled browned butter, salt, vanilla, and half-and-half.
- Beat until smooth. Add more half-and-half if needed for spreading consistency. Filling should be slightly thicker than cake frosting.
- Place a small amount of the filling on the bottom of one cookie. Top with another cookie.
- Repeat using remaining cookies and filling.
Recipe adapted from one in Betty Crocker’s Chocolate Cookbook published in 1985 (currently out of print).