Mini Chocolate Chip Sandwiches
25m prep 8m cook 43m ready
Mini chocolate chip cookies are sandwiched with a rich chocolate frosting, creating a decadent dessert that combines the best of cake and cookies.
Ingredients
- 355 ml cake flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml kosher salt
- 118 ml unsalted butter at room temperature
- 59.1 ml granulated sugar
- 29.6 ml packed brown sugar
- 1 large egg
- 2.46 ml pure vanilla extract
- 113 g bittersweet chocolate roughly chopped
- 113 g semisweet chocolate roughly chopped
- Chocolate frosting for assembly
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 246 mg
- Iron: 16.7 mg
- Magnesium: 48 mg
- Phosphorus: 372 mg
- Potassium: 381 mg
- Zinc: 2.09 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 355 ml cake flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml kosher salt
- 59.1 ml granulated sugar
- 29.6 ml packed brown sugar
- 1 large egg
- 2.46 ml pure vanilla extract
Prepare
- 118 ml unsalted butter, at room temperature
- 113 g bittersweet chocolate, roughly chopped
- 113 g semisweet chocolate, roughly chopped
- Chocolate frosting, for assembly
Let's Cook
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Step 1.
Line 2 large baking sheets with parchment paper. In a medium bowl, sift together 1½ cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature), ¼ cup plus 2 tablespoons granulated sugar, and 2 tablespoons packed brown sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and beat in 1 large egg, followed by ½ teaspoon pure vanilla extract. Add the flour mixture in 3 additions, mixing until just incorporated. Fold in 4 ounces roughly chopped bittersweet chocolate and 4 ounces roughly chopped semisweet chocolate.
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Step 3.
Scoop rounded teaspoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten tops slightly with your hands and freeze for 10 minutes.
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Step 4.
While the dough chills, heat the oven to 350°F. Bake the cookies, rotating the positions of the baking sheets after 5 minutes, until cookies are puffed and edges are beginning to turn golden brown, 7 to 8 minutes total. Let cookies cool completely on a cooling rack.
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Step 5.
While the cookies cool, prepare the chocolate frosting: Using an electric mixer, beat ¾ cup unsalted butter (at room temperature), 2 cups confectioners' sugar, 1 teaspoon pure vanilla extract, and a pinch of kosher salt in a large bowl on low speed until almost combined, about 2 to 3 minutes. Add 4 ounces semisweet chocolate (melted and cooled) and 2 ounces unsweetened chocolate (melted and cooled). Increase speed to high and beat until light and fluffy, about 1 minute.
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Step 6.
Assemble sandwiches: Spread chocolate frosting onto the bottom of half the cookies, then top with remaining cookies.
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