Chocolate Chip Sandwich Cookies

I love to make these, because sometimes a plain chocolate chip cookie just isn't enough. Several years ago, my friend, Erika, had the thought that my butter cream frosting would make these cookies into a wonderful sandwich.  I tried it out at a church pot luck and the container was empty in no time.  My brother liked them so much, that on his last birthday he requested them instead of cake. A few weeks ago, I decided to try making them with chocolate butter cream and the result was even better.  Today, I'm going to give you the recipe for not only the cookie, but for both the vanilla and chocolate butter cream frostings.

This is a basic cookie recipe, but I have made changes to achieve the best results.  I add a little more vanilla and I wrap and chill the dough before baking.  You do not want any air in your cookie dough or the cookies will not bake properly.  On occasion (when I just want a few cookies at a time), I spread the dough in a thin layer between two sheets of parchment.  When I am ready to bake a few, I slice off what I need and put the rest back into the refrigerator. This way, I can have freshly baked cookies and don't overeat. 

Chocolate Chip Cookies

2 ¼ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

¾ cup sugar

¾ cup packed brown sugar

1 1/2  tsp. vanilla extract

2 large eggs

2 cups (12 oz. package) semi-sweet chocolate chips

Combine flour, baking soda and salt in a small bowl and gently whisk; set aside.

In electric mixer, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture (on a slow speed) adding small amounts at a time. Stir in chocolate chips until evenly distributed. 

Spread dough onto parchment and wrap tightly. Chill dough for at least an hour (more if possible).

Prepare cookie sheets with parchment paper.

Make a circle with your thumb and forefinger.  Fill the center portion with cookie dough for the perfect amount and shape.  Make sure dough is well-packed.

Preheat oven to 350 degrees. Bake for 9 minutes on center rack.

Make sure cookies are cooled somewhat before trying to move them.  Otherwise they will not keep their shape. Allow cookies to finish cooling on a wire rack.

Make sure the cookies are completely cool before you try to fill them with frosting. You don't want the frosting to melt (it is butter after all). The easiest way to fill the cookie sandwiches is to put the frosting in a Ziploc bag. Cut off one corner and squeeze the bag to dispense the frosting onto one side of the cookie. 

Vanilla Butter Cream Frosting

½ cup solid vegetable shortening

½ cup (1 stick) butter, softened

1 tsp. clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 Tbs. Karo Syrup

4 Tbs. milk (if needed for consistency)

Medium Consistency

In large bowl, cream shortening and butter with mixer (using whisk attachment). Add vanilla. Gradually add sugar, 1 cup at a time. Beat well on medium speed. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Chocolate Butter Cream Frosting

½ cup solid vegetable shortening

½ cup (1 stick) butter softened

¾ cup cocoa

1 tsp. clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

6 Tbs. milk (as needed for consistency) 

In large bowl, cream shortening and butter with electric mixer (using whisk attachment). Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Make sure you comment and share with friends.  I hope you enjoy!!

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