These sandwich cookies feature rich and chocolaty cookies sandwiching a LUXURIOUS chocolate ganache filling!
Double chocolate sandwich cookie ingredients:
• cocoa powder: I used unsweetened cocoa powder, but if you want a deeper color to your cookies, you can use Dutch processed cocoa powder
• baking powder: helps crisp up the cookies and give them a slight rise
• egg yolks: egg yolks yield a richer and nicer texture to the cookie when compared to using whole eggs
• vanilla extract
• semi-sweet chocolate: make sure to get chocolate that’s made for melting for the smoothest and tastiest ganache! It should be labeled “Baker’s” or “couverture” chocolate
• heavy cream
How to make double chocolate sandwich cookies:
1. Combine dry ingredients. Whisk together and set aside.
2. Cream butter and sugar. It doesn’t need to be fluffy. Just until the sugar is dissolved into the butter.
3. Add egg yolks and vanilla. Whisk into the butter/sugar mix.
4. Combine dry and wet ingredients. Mix together until it comes together into a rough ball of dough.
5. Chill. Divide the dough into 2 disks, and wrap with plastic wrap. Pop the dough into the fridge for 1 hour to firm up before rolling.
6. Roll, cut, bake! Roll the dough. Cut out half of the dough into plain round pieces, and half of the dough with center cutouts for the tops. Bake and cool completely before assembling.
7. Make the ganache. Melt together chocolate and cream. Set aside to cool slightly so it firms up.
8. Sandwich away! Once your cookies and ganache are cooled, dollop a small amount of ganache onto the bottom cookie (without a center cutout) and top with a cookie with the center cut out.
Double chocolate sandwich cookie storage and make ahead instructions:
For the baked cookies, keep them in an airtight container, and they’ll keep at room temperature for up to 3 days (if they’re filled) or 1 week (if they’re unfilled). Keeping the cookies in the fridge will extend the shelf life by about 2 days.
I tried freezing the baked cookies, and I wasn’t too fond of the texture after defrosting them, so I would recommend freezing just the raw dough if you’d like. This recipe makes a great make ahead cookie dough!
You can freeze the dough rolled and cut, or just in 2 disks. Make sure to cover them with a layer of plastic wrap and a layer of aluminum foil to help prevent freezer burn.
They should keep for about 3 to 5 months frozen. Defrost overnight in your fridge before baking normally.
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Double Chocolate Sandwich Cookies Recipe
For the chocolate cookies:
- 2 & 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder * see notes
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon pure vanilla extract
For the chocolate ganache filling:
- 4 ounces semi-sweet Baker's or couverture chocolate, chopped (about 1/2 a cup)
- 1/4 cup heavy whipping cream
- Make the chocolate cookies: In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- In a large bowl, combine butter and sugar. Cream together using a wooden spoon or an electric mixer until the sugar is fully dissolved (about 1 to 2 minutes). Add your egg yolks and vanilla extract to the butter mixture, and whisk until combined.
- Combine the dry ingredients and wet ingredients. Mix until you start to get a rough ball of dough.
- Divide the dough into 2 disks, and wrap each disk in plastic wrap. Chill in the fridge for at least 1 hour before rolling and cutting.Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or a silicone baking mat.
- Unwrap your first disk of chilled dough and give it a quick knead on a lightly floured work surface (just to warm it enough to roll easily). Alternatively, you can take the dough out of the fridge about 15 minutes before rolling to let it warm slightly. Roll the dough out into about a 1/4 inch thick. Using a 2 inch round or fluted cookie cutter, cut out 24 plain cookies. You'll need to gather and reroll the dough a few times to get 24 cookies.Arrange the cookies onto your baking sheet, leaving a bit of room to allow air to circulate. The cookies won't expand too much, but they do need a tiny bit of room to breathe!
- Repeat the rolling and cutting process with the other disk of dough, but this time, cut out a small center hole in each cookie (I just used a piping tip to do this, but you can also use a small cookie cutter or bottle cap). Arrange the cookies with a center cutout on your other baking sheet.
- Bake the cookies in the center of your preheated 350°F oven for 12 to 15 minutes, or until no longer shiny on top and slightly puffed. The cookies with the center cutout tend to bake within 12 minutes, while the plain cookies without the cutout usually take about 14 to 15 minutes. Cool completely before assembling.
- Make the chocolate ganache: In a microwave/heat safe bowl, combine your chopped chocolate and heavy cream. Heat in your microwave or over a bain marie until the chocolate is melted, and you're left with a smooth mixture.If melting in your microwave, pop the bowl into your microwave and heat on high for 30 seconds. Take the bowl out and give it a mix. Pop the bowl back in and microwave on 10 second intervals, pausing after each one to stir, until the mixture is melted and smooth.If melting over a bain marie, bring a pot filled with 1 inch of water to just under a simmer. Place the bowl of chocolate/cream over the pot (making sure the bottom of the bowl does not touch the water). Heat, stirring occasionally, until melted and smooth. Cool the chocolate ganache to room temperature to allow it to firm up slightly before filling the cookies.
- Dollop just under 1/2 a teaspoon of ganache onto the tops of the cookies without a center cutout. Sandwich each one with a cookie that has a center cutout.