Description
Delicious homemade chocolate sandwich cookies with a rich, deeply chocolaty flavor achieved through a blend of black and Dutch-process cocoa powders. These cookies have a crisp texture and can be filled with your favorite cream or frosting to make perfect treats for any occasion.
Ingredients
Scale
Cookie Dough Ingredients:
- 1/2 cup (113 grams, 1 stick) unsalted butter
- 1 tablespoon vegetable oil
- 2/3 cup (132 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup black cocoa powder
- 1/4 cup Dutch-process cocoa powder
- 1/2 teaspoon espresso powder
- 1 1/2 cup (180 grams) all-purpose flour
Instructions
- Mix Wet Ingredients: In the bowl of a stand mixer, beat together the butter, vegetable oil, and granulated sugar until pale and fluffy. Add the vanilla extract and egg, then beat well until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the salt, cornstarch, black cocoa powder, Dutch-process cocoa powder, espresso powder, and all-purpose flour. Gradually add this dry mixture to the wet ingredients and mix gently until just combined, being careful not to overwork the dough.
- Chill Dough: Cover the dough and refrigerate it for approximately 20 minutes. This step helps to firm up the dough, making it easier to roll out and shape the cookies.
- Preheat Oven and Roll Dough: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). On a surface lightly dusted with cocoa powder to prevent sticking, roll out half of the dough at a time to about 1/4 inch thickness, keeping the other half chilled to prevent warming.
- Cut and Bake Cookies: Using a round or scalloped-edge cookie cutter, cut out the cookies and place them on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the cookies are just set and emit a rich chocolate aroma. They will seem soft at first but will crisp up as they cool.
- Cool and Assemble: Allow the cookies to cool completely on a wire rack before filling them with your preferred cream filling to form sandwich cookies.
Notes
- Use black cocoa powder for a more intense color; regular cocoa powder can be substituted with a slightly lighter appearance.
- Chilling the dough is optional but recommended to make rolling easier and prevent sticking.
- If dough feels sticky while rolling, dust your work surface with cocoa powder instead of flour to maintain the cookie’s deep chocolate color.
- Cookies may appear soft when first baked but will harden to a crisp texture as they cool.
- Feel free to customize fillings such as vanilla buttercream, cream cheese frosting, or ganache.
Nutrition
- Serving Size: 2 cookies (approx. 35 grams)
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
