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…
Recipe adapted from one in Betty Crocker’s Chocolate Cookbook published in 1985 (currently out of print).