Description
Deliciously rich and intensely chocolatey sandwich cookies made with a blend of black cocoa and Dutch-process cocoa powders for a striking color and deep flavor, paired with a buttery, crisp texture perfect for filling with your favorite cream or frosting.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup (113 grams, 1 stick) unsalted butter
- 1 tablespoon vegetable oil
- 2/3 cup (132 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup black cocoa powder (can substitute all regular cocoa for less intense color)
- 1/4 cup Dutch-process cocoa powder
- 1/2 teaspoon espresso powder
- 1 1/2 cup (180 grams) all-purpose flour
Instructions
- Mix Butter, Oil, and Sugar: In the bowl of a stand mixer, beat together the unsalted butter, vegetable oil, and granulated sugar until the mixture is pale and fluffy. This step is critical for achieving a light texture in the cookies.
- Add Vanilla and Egg: Beat in the vanilla extract and egg until fully incorporated, ensuring the dough has the proper moisture and flavor balance.
- Combine Dry Ingredients: In a separate bowl, whisk together cornstarch, black cocoa powder, Dutch-process cocoa powder, espresso powder, all-purpose flour, and salt. Gradually add these dry ingredients to the wet mixture and mix until just combined to avoid overworking the dough.
- Chill the Dough: Cover and chill the dough in the refrigerator for about 20 minutes. While not essential for flavor, chilling makes the dough easier to roll out and cut.
- Preheat and Roll Out: Preheat your oven to 350°F (175°C). Roll out the dough to approximately 1/4-inch thickness. Working with half the dough at a time prevents it from becoming too warm. If the dough sticks, dust your work surface lightly with cocoa powder.
- Cut and Arrange: Use a round or scalloped-edge cookie cutter to cut out cookies. Place them on a baking sheet lined with parchment paper, spacing them evenly to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes. The cookies should smell like chocolate and be just set on the edges when done. They may feel soft initially but will firm up as they cool.
- Cool Completely: Remove the cookies from the oven and allow them to cool fully on a wire rack. Once cooled, they are ready to be filled with your favorite sandwich filling such as buttercream, ganache, or jam.
Notes
- Chilling the dough helps with rolling and shaping but can be skipped in a pinch.
- If you prefer a less intense black color, substitute black cocoa powder with regular cocoa powder.
- Using espresso powder enhances the chocolate flavor without adding coffee taste.
- Store baked cookies in an airtight container to maintain crispness.
- For the sandwich filling, try chocolate ganache, vanilla buttercream, or raspberry jam for variety.
Nutrition
- Serving Size: 1 sandwich cookie (approx. 20g)
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 25mg
