DARK CHOCOLATE SANDWICH COOKIES WITH MASCARPONE FILLING
Barry is rarely content with one simple element in his desserts. Working on this recipe to cap an Italian menu, it was not enough just to serve deeply decadent, dark chocolate cookies. Inspired by cannoli, he decided upon a sandwich cookie filled with ricotta and sweet, soft Italian mascarpone cheese, vanilla, and roasted pistachios.
Provided by Ted Allen
Categories dessert
Time 3h20m
Yield Makes about 20 sandwich cookies
Number Of Ingredients 16
Steps:
- Make the cookies: In a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy, scraping down the sides of the bowl as needed. Mix in the milk and vanilla.
- In a medium bowl, thoroughly combine the flour, cocoa, salt, and baking soda. Slowly add to the butter mixture while beating on a low speed. Add chocolate chips, if using, and mix until just combined. When evenly mixed, shape the dough into a log about 2 inches thick and roll it in wax paper. Chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F.
- Use a sharp knife to slice the cookies into 1/3-inch-thick disks. Don't worry if cookies break apart as you cut them--pieces can be stuck back together and will bake fine. Arrange 2 inches apart on baking sheets lined with parchment paper. Bake until set, 10 minutes. Cool for a few minutes on the baking sheets, and then remove to racks to cool completely.
- Make the filling: Set aside half of the chopped pistachios for garnish. Mix the remaining pistachios with the confectioners' sugar, mascarpone cheese, ricotta, vanilla, and salt until just blended; do not overbeat, as the mascarpone will get too thick. Cover and refrigerate until needed.
- To assemble, put a scoop of filling on the bottom side of a cookie and top with the bottom side of another cookie, so that there is about 1/4 inch of filling in each sandwich. Coat the filling edges with the reserved pistachios.
CHOCOLATE DROP COOKIES WITH CARAMELIZED WHITE CHOCOLATE FILLING
This cookie has slight brownie qualities and, for that reason, I like to eat them on their own. Many other options can be delicious...I love a good ice cream sandwich with these or even a whipped cream filling. Here I have paired the acidity of the chocolate with a caramelized white chocolate filling. This filling adds richness and a "toasted" flavor that pairs well with the chocolate.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h25m
Yield about 18 cookies; 9 sandwiches
Number Of Ingredients 12
Steps:
- For the cookies:
- Preheat an oven to 350 degrees F.
- In a metal bowl, combine both chocolates with the butter. Put the bowl over a pot of boiling water for a makeshift double boiler. Lower the heat so the water is hot but not boiling. Stir the chocolate with a plastic spatula, from time to time, until the chocolate and butter melt together. Set aside.
- In a large bowl, whisk together the egg, sugar and vanilla. Beat until the mixture comes together and becomes a pale yellow color, about 1 minute.
- Combine the flour, baking powder and salt in a separate bowl. Sift and add it to the egg mixture. Stir until blended. Using a rubber spatula, add half of the melted chocolate to the batter and gently stir to combine. Add the remaining chocolate and stir again until combined.
- Drop tablespoonfuls of the cookie batter onto a greased baking sheet or a greased parchment-lined baking sheet. Leave room in between the cookies so they can spread out as they bake. You should be able to drop 18 cookies total, on the baking sheet, depending on their size.
- Put the baking sheet in the center of the oven and bake for 4 minutes. Rotate the pan halfway and bake for an additional 4 minutes. Remove the pan from the oven and allow the cookies to cool, 10 to 15 minutes, before transferring to a plate.
- For the filling:
- Preheat the oven to 250 degrees F. Put the chopped white chocolate into a baking dish, preferably not a metal dish, and melt it in oven. Remove it after about 10 minutes and stir. Put back into the oven and continue to cook until caramelized, about 10 minutes.
- Meanwhile, whisk together the mascarpone and rum in a small bowl.
- Add the caramelized chocolate to a medium bowl. Blend in the mascarpone mixture until combined. Refrigerate until the cookies have cooled.
- Bring the filling to room temperature before spreading it between the cookies to make sandwiches.
DARK-CHOCOLATE COOKIES
Handheld desserts are ideal for picnics. Chocolate sandwich cookies, packed in loaf pans, will hold up in transport.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Make the cookies: Whisk together flour, cocoa, and salt in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks, wrap each in plastic, and freeze until firm, about 15 minutes.
- Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Return dough to freezer if it softens.) Space rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.
- Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.
- Meanwhile, make the filling: Place chocolate in a medium bowl. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt dissolve. Pour over chocolate. Let stand for 10 minutes. Gently stir until smooth. Let stand until firm enough to spread, about 15 minutes.
- Spread 1 1/2 teaspoons filling on half the cookies. Top with remaining cookies.
OATMEAL SANDWICH COOKIES
Forget all the bad, soggy oatmeal cookies you've ever had in your life. Picture instead a moist-centered, butterscotch-imbued, crisp-edged cookie flecked with nubby oats. Add to this the fragrant nuttiness of toasted coconut. Then subtract any chewy raisins that may have accidentally wandered into the picture, and substitute sweet, soft dates, guaranteed not to stick in your teeth. Now mentally sandwich two of these cookies with a mascarpone-cream cheese filling. And that's what you'll find here. An oatmeal cookie with a little something extra, a recipe made for keeping. You can bake the cookies a few days ahead, but they are best filled within a few hours of serving.
Provided by Melissa Clark
Categories easy, lunch, weekday, dessert
Time 1h15m
Yield 18 sandwiches
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise oven temperature to 375 degrees.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.
- In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.
- Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner's sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 184 milligrams, Sugar 28 grams, TransFat 0 grams
DARK CHOCOLATE SANDWICH COOKIES (GLUTEN FREE)
I had a hankering for oreos so I came up with this recipe. Pretty tasty and healthy and especially great for those who love dark chocolate! mmm
Provided by Attainable Health
Categories Dessert
Time 15m
Yield 8 sandwich cookies
Number Of Ingredients 11
Steps:
- Mix dry ingredients. Then add water and oil.
- Measure a rounded teaspoon of dough and then roll it in your hands. Place onto a greased cookie sheet and flatten with your palm.
- Bake at 375 degrees for 8 minutes. Flip cookies then bake 2 more minutes. Let cool for 3 minutes before spreading filling between two cookies.
- For filling cut an avocado and mash it with a fork. Add softened butter and mash well. Add sugar and if desire add peanut butter.
Nutrition Facts : Calories 198.5, Fat 14.4, SaturatedFat 3.3, Cholesterol 7.6, Sodium 108.4, Carbohydrate 18.9, Fiber 3.9, Sugar 6.6, Protein 2.3
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE
Sandwich ginger biscuits with a creamy, zesty filling to make these gluten-free teatime treats that are aromatic with wintry spices - cloves, nutmeg and cardamom
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 44m
Yield Makes 12-15
Number Of Ingredients 16
Steps:
- To make the cookies, put the butter, sugars, treacle, egg and vanilla in a large bowl and mix together with an electric whisk until smooth and combined. In a separate bowl, mix together the remaining ingredients except the demerara. Add the dry ingredients to the egg mixture and mix until a very sticky dough is formed. Cover with cling film and chill for at least 4 hrs.
- Heat oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the cookie dough into balls, about a tablespoon in size, then roll in the demerara sugar. Place on the lined trays, leaving about 2.5cm space between cookies.
- Bake for about 14 mins or until just lightly browned around the edges, swapping the trays over halfway through cooking. Allow to cool on the trays for 10 mins before transferring to a wire rack to cool completely.
- To make the filling, beat together the mascarpone and lemon curd in a bowl until smooth and creamy. Transfer to a piping bag fitted with a plain round piping tip. Pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half. Will keep for 3-4 days in a sealed container in the fridge - the texture will turn soft and cakey (this is no bad thing).
Nutrition Facts : Calories 227 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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OATMEAL CHOCOLATE CHUNK SANDWICH COOKIES - CLOUDY …
From cloudykitchen.com
Servings 18Estimated Reading Time 8 mins
- OATMEAL CHOCOLATE CHUNK COOKIES Preheat the oven to 375° / 190°c. Line three baking trays with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and muscovado sugar on medium high until light and fluffy, approximately 4 minutes. Add the egg and vanilla, and beat until combined. Scrape down the bowl to ensure it is evenly incorporated. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Add to the bowl of the stand mixer, and mix until just combined. Remove the bowl from the mixer and add the chocolate, incorporating by hand. Scoop the dough into 2 Tbsp balls (I used a #16 scoop). Roll into balls with your hands, and space evenly on a baking tray. (I fitted about 8 per sheet).
- Bake the trays, one at a time, for 10 to 12 minutes, or until golden brown. Sprinkle with flaky sea salt as soon as they come out of the oven. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Repeat the baking process with the remaining baking trays until all of the cookies are baked.
- MASCARPONE FILLING AND ASSEMBLY In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, mascarpone, vanilla, and salt on medium speed until combined, 2-3 minutes. Add the sifted powdered sugar, and beat for a further 2 minutes, until light and fluffy. Transfer to a piping bag fitted with a french star tip (I used Ateco #865). Pair up the cookies into pairs of equal sizes. Pipe a round of filling onto one half of the cookie, and sandwich with the second half, pressing down gently. Refrigerate until serving. Store leftovers in an airtight container in the fridge.
CHOCOLATE-GINGERBREAD COOKIES WITH MASCARPONE FILLING
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- In a medium bowl, whisk the flour with the cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds. Add the brown sugar and beat until fluffy, about 2 minutes.
- Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted bittersweet chocolate. Add the flour mixture in 3 batches, beating between additions. Divide the dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours.
- Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies.
- Bake the cookies for about 7 minutes, rotating the pans halfway through baking until the tops are dry. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Repeat the process with the remaining dough.
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