Double-Chocolate Sandwich Cookies

Double-Chocolate Sandwich Cookies

A thick chocolate filling is sandwiched between crunchy chocolate cookies and rolled in chopped, toasted hazelnuts for an indulgent, chocolatey treat.

Double-Chocolate Sandwich Cookies

  • 1 1/4 cups cake flour (not self-rising)
  • 3/4 cup Dutch-process cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 5 tablespoons unsalted butter, melted
  • 1 large egg
  • 3/4 cup packed Domino® Light Brown Sugar
  • Chocolate Filling (recipe follows)
  • 1 cup hazelnuts, toasted, and very finely chopped  

In a bowl, whisk together flour, cocoa, baking powder, and salt; set aside. In another bowl, whisk together butter and egg. Add sugar, and whisk to combine. Add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.

Divide dough into thirds; roll out each third on a nonstick baking mat, topped with plastic wrap, to a 1/16-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line three baking sheets with parchment. Using the tines of a fork or a docker, pierce the dough all over. Using a 2-inch cookie cutter, cut dough into rounds. Reroll scraps one time to make 72 cookies. If dough becomes soft, place in freezer until firm, then transfer rounds to parchment-lined baking sheets. Bake until cookies are firm and fragrant, 9 to 10 minutes. Transfer to wire racks, and let cool.

Top the flat side of half of the cookies with 2 tablespoons chocolate filling, and sandwich with a second cookie. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving.

Makes 36 sandwiches.

Chocolate Filling

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups Domino® Confectioners Sugar, sifted
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon coarse salt
  • 6 ounces bittersweet chocolate (70%), melted and cooled

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, sugar, vanilla, and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Stir in melted chocolate to combine.

Makes 4 1/2 cups.

Recipe as featured on Martha Bakes.

Double-Chocolate Sandwich Cookies