Chocolate sandwich cookies

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 350, total fat 24 G., saturated fats 15 G., proteins 3 G., carbohydrates 35 G., fiber 2 G., cholesterol 61 mg, sodium 133 mg, sugar 22 G.

These chocolate sandwich cookies will be a hit with both kids and adults. Their rich chocolate flavor is perfectly balanced by the creamy buttercream. They're easy to make with simple ingredients. The dough can be made in advance and refrigerated for several days. The finished cookies will keep for up to a week. Try them, and you'll never go back to store-bought sandwich cookies!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2 cups premium flour
1 cup cocoa powder + extra for sprinkling
1 teaspoon coarse salt
1/4 teaspoon of baking soda
1 and 1/4 cups unsalted butter, room temperature
3/4 cup granulated sugar
1 tsp vanilla extract

Filling

1 cup unsalted butter, room temperature
2 cups powdered sugar
A pinch of coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cocoa, powdered sugar

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line two baking sheets with parchment paper.
Cookie:

In a small bowl, combine the flour, cocoa powder, salt, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the vanilla extract. Mixing on low speed, add the flour mixture and knead until the dough forms a smooth, slightly crumbly texture. Turn the dough out onto a work surface and knead a few times. Divide the dough in half, form into flat discs, wrap each disc in plastic wrap, and refrigerate for an hour (or up to two days).

Generously dust your work surface with cocoa powder. Roll out the dough to a 1 cm thickness and cut out 6 cm circles. Transfer them to baking sheets, spacing them 2 cm apart (using an offset spatula will help). Gather up the dough scraps, roll them out, and cut out more circles.
Bake the cookies until the tops are no longer shiny, about 20 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Filling:

Using a mixer fitted with a paddle attachment, beat the butter with the powdered sugar and salt until smooth. Fill a pastry bag with the filling.
Place half the cookies on a plate or work surface. Pipe the filling onto each cookie, then top with the remaining cookie, pressing gently. Refrigerate for a few minutes to allow the filling to set. Enjoy! The cookies can be stored in a tightly sealed container in the refrigerator for up to a week..