4.5 from 2 votes
Chocolate Chip Cookie Sandwiches

Try chocolate chip cookie sandwiches filled with rich Swiss meringue buttercream frosting. They're sweet treats worthy of a glass of milk and a quiet moment.

Chocolate Chip Cookie Ingredients:
  • 1 pound unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds high quality 60 percent cocoa bittersweet/semisweet chocolate, coarsely chopped
Swiss Meringue Buttercream Ingredients:
  • 6 Egg Whites
  • 2 Cups granulated sugar
  • 2 Cups unsalted butter room temperature but not glistening
  • 1 Tablespoon Vanilla Extract
To Make the Chocolate Chip Cookies:
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
  2. Using a small cookie scoop or melon baller, scoop cookie dough into balls. For oblong cookies, pinch the balls between both index fingers and thumbs to create a log.  Refrigerate for at least 24 hours or freeze in ziploc freezer bag.
  3. Preheat oven to 350 degrees.  Line baking sheets with parchment paper or nonstick baking mats.  Place dough balls onto prepared baking sheets, about 2 inches apart. Bake until ever so slightly browned, but still soft, about 8 -10 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
To Make the Swiss Meringue Buttercream
  1. Heat about 1 to 2 inches of water in a small to medium saucepan.  Combine egg whites and sugar in a large mixing bowl (Tip: use the bowl from your stand mixer).
  2. Heat the egg white mixture, while whisking constantly until the sugar is dissolved and the egg whites reach 160 degrees.  There should be no grit left from the sugar.
  3. Transfer the mixing bowl to a stand mixer and whip at high speed until eggs have reached maximum volume and bowl is no longer warm to the touch; about 5 to 10 minutes.
  4. Add one small pat of butter at a time to the mixture while mixing on medium-high speed.  Mix in vanilla.
  5. 5.While you’re beating the final mixture, it may appear soupy or thin.  Continue beating for up to 20 minutes.  If it still appears thin, the butter or egg mixture may have been too warm.  Cool in the refrigerator for 10 - 20 minutes and then continue whipping until light and fluffy.
Recipe Notes

To Make Dipped Cookies: Place a few ounces of dark chocolate in a deep, microwave safe container.  (I use a mug)  Microwave for 30 seconds on high and then stir with a  fork.  Repeat with 15 second intervals until chocolate is smooth.  Dip one side of the sandwich into the chocolate and lie on parchment or wax paper to cool.  Sprinkles are optional, but fun!