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Chocolate Brownie Sandwich Cookies with Strawberry Filling
Chocolate Brownie Sandwich Cookies with Strawberry Filling
- Recipe Submitted by ADMIN on 11/12/2015
Category: Desserts
Ingredients List
- For the chocolate cookies:
- 10 ounces (1 bag) Ghirardelli 60% Cacao bittersweet chocolate baking chips
- 4 tablespoons unsalted butter, cut into 1/2 inch pieces
- 1 1/3 cup light brown sugar
- 4 eggs
- 2 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 2 tablespoons dutch process cocoa powder
- 1/2 teaspoon baking powder
- For the strawberry filling:
- 1/2 cup diced strawberries
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- pinch of salt
- 2 cups confectioners' sugar, sifted
Directions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside. Melt the chocolate chips and butter in a heatproof bowl set over a pot of simmering water until smooth. Remove from heat and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, eggs and vanilla until combined. Add the melted chocolate, flour, cocoa powder, and baking powder. Mix until well blended.
Refrigerate dough for about 25 minutes, or until firm enough to scoop or form balls (the dough doesn't have to be hard, just firm enough to scoop into balls). Using a 1-1/2 tablespoon cookie scoop, scoop the dough onto lined baking sheet and bake for 11-12 minutes. Remove from oven and allow to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.
To make the strawberry filling, puree strawberries in a food processor. Strain through a fine mesh sieve to remove seeds; set aside. Beat the butter, cream cheese and salt in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar, one cup at a time and mix until combined. Add strawberry puree and mix until smooth.
Sandwich filling between chocolate cookies and garnish with sprinkles, as desired.
In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, eggs and vanilla until combined. Add the melted chocolate, flour, cocoa powder, and baking powder. Mix until well blended.
Refrigerate dough for about 25 minutes, or until firm enough to scoop or form balls (the dough doesn't have to be hard, just firm enough to scoop into balls). Using a 1-1/2 tablespoon cookie scoop, scoop the dough onto lined baking sheet and bake for 11-12 minutes. Remove from oven and allow to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.
To make the strawberry filling, puree strawberries in a food processor. Strain through a fine mesh sieve to remove seeds; set aside. Beat the butter, cream cheese and salt in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar, one cup at a time and mix until combined. Add strawberry puree and mix until smooth.
Sandwich filling between chocolate cookies and garnish with sprinkles, as desired.
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