About
There is really nothing better than a classic chocolate chip cookie. But wait... what if you sandwiched the creamiest, homemade vanilla frosting between TWO gooey, golden, chocolate-filled cookies?! That's what we call a Chocolate Chip Sandwich, and we think it gives the single non-layered OG a run for its money. We're pretty confident it's hard to find a treat comparable to this one. So, if you're in the mood to ramp up your beloved cookie a bit, this Chocolate Chip Sandwich recipe is the ultimate choice!
Ingredients
- For the cookies:
- 1 cup shortening
- 1 cup light brown sugar, packed
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (10-ounce) package miniature semisweet chocolate chips
- For the filling:
- 1 vanilla bean
- 3 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup unsalted butter, room temperature
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In the bowl of an electric stand mixer, add the shortening, the brown sugar, and 1/2 cup of the sugar and beat until light and fluffy, about 5-7 minutes.
Step 3 -Add the eggs and 1 teaspoon of the vanilla extract to the shortening mixture and beat to combine.
Step 4 -In a medium bowl, add the flour, the baking soda, and the salt and whisk to combine.
Step 5 -Adjust the mixer to low speed and gradually beat the flour mixture into the shortening mixture.
Step 6 -Add the chocolate chips to the cookie dough and mix to combine.
Step 7 -Allow the cookie dough to chill in the refrigerator for 1 hour.
Step 8 -Shape the cookie dough into 1-inch balls and place them 1 1/2-inches apart onto ungreased baking sheets.
Step 9 -Bake the cookies until the edges begin to brown, about 8-10 minutes.
Step 10 -Allow the cookies to cool on the baking sheets for 2 minutes.
Step 11 -Transfer the cookies to wire racks to cool completely.
Step 12 -While the cookies are cooling, heat a double-boiler over simmering water.
Step 13 -Use a knife to split the vanilla bean in half lengthwise.
Step 14 -Use the knife to scrape the seeds from the center of the vanilla bean and place them into the double-boiler.
Step 15 -Add the egg whites, the remaining sugar, and the remaining vanilla extract to the vanilla seeds and heat, while whisking constantly, until the sugar is dissolved and a thermometer inserted into the mixture reads 160 degrees F, about 8-10 minutes.
Step 16 -Transfer the vanilla mixture to a stand mixer fitted with a whisk attachment.
Step 17 -Whisk the vanilla mixture on high speed until it cools to room temperature, about 8-10 minutes.
Step 18 -Adjust the mixer speed to medium.
Step 19 -Gradually add the butter to the vanilla mixture, 1 tablespoon at a time, and beat well after each addition.
Step 20 -Adjust the mixer speed to high and beat the vanilla filling until it is smooth.
Step 21 -Transfer the vanilla filling into a pastry bag.
Step 22 -Pipe about 1 teaspoon of the vanilla filling on the bottoms of 1/2 of the cooled cookies.
Step 23 -Place the remaining cookies on top of the vanilla filling to form the cookie sandwiches.
Step 24 -Store the cookie sandwiches in an airtight container or serve immediately.
