Grown up Sandwich Cookies in Salt Lake Tribune

Those of you that follow this site probably remember the recipe in the video below from August of this year. I'm happy to report that the Salt Lake Tribune will be doing a cookie feature on December 6th that will include this recipe. I'm going to a photo shoot tonight, and was instructed to bring along a batch of these cookies, as well as the Orange Meringues. They'll be taking pictures of both me and the cookies. Who knows if they'll use the pictures they take or not but hey, there will be at least one food writer there, and it never hurts to spend some time with a food writer.

I made a few edits to the recipe to make it a little easier, as well as improve the overall results based on differences by brand in dutch cocoa powder and white chocolate chips.

To quote Navin R. Johnson, "Things are going to start happening to me now."

Part 1



Part 2


Cookie Dough:

1/2 cup butter at room temperature
1/2 cup granulated sugar
1 large egg
1 cup unsweetened Dutch Cocoa Powder - you can always use a "dark cocoa" blend if pure dutch is unavailable.
1/2 cup plus 2 tablespoons all-purpose flour

In a large bowl combine the butter and sugar and cream together until light and fluffy, and the egg and mix until it is incorporated. Add the cocoa and mix until consistent.

Add the flour and mix in by hand. You want to mix the minimum amount and still get the flour incorporated.

Turn the dough onto a piece of plastic wrap, wrap tightly and place in the fridge for two hours.

Preheat oven to 350 degrees.

After removing the plastic wrap, sprinkle confectioners sugar on rolling surface. Turn the dough onto the sugar and then roll the dough into a consistent 1/4 thickness. Using a 2-3 inch wide circular cookie cutter, cut as many circles as possible. Place the circles on a parchment covered cookie sheet. Take the unused dough, and reroll it to a 1/4 inch thickness and cut more circles, each time putting them on the parchment covered cookie sheet. Continue the process until all dough is used.

Bake in a 350 degree oven for 11-12 minutes. Transfer parchment paper to a wire cooling rack.

Let cool completely before filling.

The Filling:

1/4 cup plus 1 TBS heavy cream
1/4 stick butter (2 Tbs)
1 1/2 cups White Chocolate chips (try to get ones with at least some cocoa butter)

Place the chocolate chips in a stainless steel mixing bowl.

Combine the cream and butter in a saucepan and bring to a boil, making sure the butter is completely melted.

Pour the cream/butter mixture over the white chocolate chips and let sit for 2 minutes.

Mix until all the white chocolate chips have completely melted, and then let it rest until room temperature.

Using a whipping attachment on your mixer, whip until medium peaks form.

Place a reasonable amount of filling between two cookies and refrigerate for at least 45 minutes to give the white chocolate a chance to set.