Mini Chocolate Chip Sandwich Cookies
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Mini Chocolate Chip Sandwich Cookies
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Mini Chocolate Chip Sandwich Cookies feature two perfectly bite-sized, slightly crunchy, slightly chewy cookies sandwiching rich chocolate ganache.
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Ingredients
For the cookies:
- 3/4 cup (3.4 ounces or 96 grams) all-purpose flour
- 2/3 cup (2.7 ounces or 77 grams) bread flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla
- 1 large egg, at room temperature
- 1 cup miniature semi sweet chocolate chips
For the ganache:
- 1/4 cup heavy cream
- 1 tablespoon corn syrup
- 4 ounces semisweet chocolate, chopped
Instructions
For the cookies:
- Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
- In a medium bowl combine the flours, baking soda, baking powder, and salt.
- In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 2 minutes. Add the egg and vanilla. On low speed gradually beat in the flour mixture. Stir in the chocolate chips.
- Roll the dough into small 2-teaspoon sized balls and drop onto prepared baking sheets. Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
For the ganache:
- In a glass measuring cup microwave the cream and corn syrup for 30 seconds. Add the chocolate and let stand for 1 minute. Stir until smooth. Refrigerate the ganache until thick and spreadable, about 30 minutes.
- Spread about 1 1/2 teaspoons of ganache on half of the cookies. Sandwich with the remaining cookies. Serve or store in the fridge for up to 1 week. Bring to room temperature before serving.
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