Well, this isn’t my usual kind of post is it? What am I doing?
The market on over the top sugary desserts is pretty well served here on the internet. I’m not that kind of blogger, in general. You’d be forgiven for thinking I didn’t have all that much of a sweet tooth.
But, in the interests of full disclosure: I really do.
And I can absolutely do those rich, over the top, insane desserts. Oh yes. I have an outstanding ability to overeat sweets. Long after every one else gets sick, I’m still going. It’s my party trick! At the age of 9, away from the prying eyes of adults, I scarfed 8 brownies at my friend’s sleepover, without even feeling sick. This is when I realised I had special abilities, and those abilities have shocked/impressed/horrified many friends and colleagues since, when trays of doughnuts, cookies and cake have presented themselves.
Having said that, while we’re disclosing things, the older I get, the more often I am defeated. I suspect that my glory days are behind me, which is just as well. But since I only bake for special occasions, when I do, I don’t hold back.
The occasion for these cookie sandwiches was a baking day with my brother, who recently started a university exchange nearby, and came over to bake something for his new housemates. This may be the only home baking these kiddos get for a while, so let’s make it count shall we?
Chewy dark chocolate cookies meet cream cheese cookie dough frosting, for when you can’t decide between chocolate, cheesecake-y things and cookie dough things. Which is usually, in my case.
The cookies and frosting are made from scratch, but the cookies are 100% borrowed from Martha Stewart and the frosting is like 95% borrowed from The Recipe Critic (I made only very minor changes)- so I deserve zero credit for the beauty of these individual components, my brother and I were just the crazy people who decided to mash them together and take pictures of it.
With my brother nearby for a full semester, you might be seeing more of the crazy treats this fall. If you any requests or suggestions, just go ahead and leave me a comment!
- 1 and ½ cups of all-purpose flour
- ¾ cups of cocoa powder
- ¾ tsp baking soda
- ¾ tsp salt
- 6 ounces of dark chocolate
- 6 ounces of chocolate chunks
- 1 and ½ sticks (170g) unsalted butter
- 2¼ cups of granulated sugar
- 4 small or medium eggs (3 large)
- 1½ tsps of vanilla extract
- ¾ cup (85g) butter, at room temperature
- 4 oz (113g) of full fat cream cheese
- ¾ cup of light brown sugar
- ¾ cup of flour
- ½ tsp salt
- 2 tsps vanilla
- 1 and ¼ cups of powdered sugar (depending on texture preference- you may need to use more)
- ⅓ cup of chocolate chips
- First, make the cookies. Preheat the oven to 325F / 160C
- Mix together the flour, cocoa powder, baking soda and salt in a bowl. Set aside.
- Melt the dark chocolate using a double boiler or a heatproof bowl set on top of a pan of boiling water.
- Transfer the melted chocolate to a large mixing bowl. Beat in the sugar, eggs and vanilla, with an electric mixer (or you could do it by hand if you put some work in!). Once incorporated, add the flour mixture bit by bit (trying not to get it all over yourself and the all over the kitchen surfaces when you first start mixing it in!). Finally, fold in the chocolate chunks.
- Scoop our the dough and roll between your hands to make balls about the size of golfballs or a little bigger if you prefer a larger cookie. Flatten slightly and place on baking sheets.
- Bake for 15 minutes, until the surfaces are starting to crackle. Remove from oven and leave to cool completely.
- Meanwhile, you can make the frosting.
- Using electric mixers, beat the butter, cream cheese, vanilla and brown sugar together until it starts to go fluffy. Add in the flour and salt, a little at a time, until incorporated. Finally, add in the powdered sugar (a little at a time) and beat until the frosting is fully mixed and fluffed. If you prefer yours more stiff, add additional powdered sugar but we preferred to keep ours a little creamier. Finally, stir in the chocolate chips.
- To assemble, spoon frosting onto the bottom side of a cookie and spread it around with the back of the spoon. Once covered, press another cookie (bottom side down) over the frosting to seal them together.