I love Halloween. I love browsing the Halloween paraphernalia aisles at convenience stores and looking at costumes, candy, party favors, everything. So I wanted to make something cute and festive to bring to a Halloween party I'm going to tonight. At first I was looking at these adorable ghoulish petit fours on Martha Stewart's website but after reading the preparation and comments they didn't seem to be worth all the trouble and I wasn't sure how good they would end up tasting. So I reluctantly gave up on that idea. A little later I was browsing (i.e. procrastinating) on the bread and honey blog and saw their post on chocolate sandwich cookies and I thought they would be perfect. I changed the recipe a little bit by using half dark brown sugar, half white because I wanted a chewy cookie. I also added 2oz chopped bittersweet chocolate to make the cookies darker and extra chocolatey. For the sake of convenience and because of the not well known fact that I really enjoy cake mate frosting, I decided to use cake mate orange decorating frosting for the centers. They were so easy to make- a one bowl recipe and came out really delicious- thin and soft almost like a brownie cookie. Mmm.
Double Chocolate Sandwich Cookies
Adapted from Retro Desserts via bread and honey
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup white sugar
3/4 cup brown sugar
10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
1 large egg
2oz bittersweet chocolate, chopped (chips would work just as well)
Preheat oven to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugars. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Mix in chopped chocolate (if you are using a food processor you may want to take the dough out before mixing the chocolate in so it won't get too finely chopped). Roll dough into small balls with greased hands and place on parchment lined cookie sheet about 2 in. apart, then flatten slightly. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
Once the cookies are cooled you can fill them with whatever you like. Deb from smitten kitchen used them as ice cream sandwich cookies and the girls from bread and honey made their own frosting.