Brownie Cookie Sandwiches Dough (Print Version)
# Ingredients:
→ Brownie Cookies
01 -
113 g unsalted butter
02 -
255 g bittersweet chocolate chips or chopped chocolate
03 -
175 g granulated sugar
04 -
100 g light brown sugar, packed
05 -
3 large eggs, room temperature
06 -
1 tsp vanilla extract
07 -
125 g all-purpose flour, spooned and leveled
08 -
95 g bread flour, spooned and leveled (or substitute with more all-purpose flour)
09 -
25 g Dutch process cocoa powder, sifted
10 -
1 tsp baking powder
11 -
0.75 tsp salt
12 -
1 tsp baking soda
→ Cookie Dough Buttercream
13 -
170 g unsalted butter, room temperature
14 -
100 g brown sugar
15 -
300 g confectioners' sugar, sifted
16 -
65 g all-purpose flour
17 -
1 tsp vanilla extract
18 -
0.25 tsp salt
19 -
3–4 tablespoons heavy cream
# Instructions:
01 -
Spread the required flour for the buttercream onto a clean, dry baking sheet. Use 1/2 cup more than indicated in the recipe. Bake at 300°F for 5-8 minutes, stirring and rotating the pan every 2 minutes until a digital thermometer reads 165°F. Remove and cool completely.
02 -
Melt butter and chocolate over a double boiler on medium heat, stirring often. Remove from heat and stir until smooth. Pour into a stand mixer bowl and cool slightly. In another bowl, combine flours, cocoa powder, baking powder, baking soda, and salt. Mix eggs, brown sugar, and granulated sugar with the cooled chocolate mixture. Add vanilla extract, then fold in the dry ingredients. Chill the dough for 30 minutes.
03 -
Preheat the oven to 350°F and line two baking sheets with parchment paper. Use a cookie scoop to portion the dough, aiming for 0.07–0.08 ounces per cookie. Place 2 inches apart on baking sheets and bake for 8-10 minutes until edges set and centers puff slightly. Remove, shape edges if desired, and cool for 8-10 minutes before transferring to a wire rack.
04 -
Cream softened butter and brown sugar in a stand mixer using the paddle attachment. Gradually add confectioners' sugar and flour while mixing on low speed. Increase to medium speed and mix for one minute. Add vanilla, salt, and heavy cream (one tablespoon at a time) until the buttercream is smooth, fluffy, and firm enough to pipe.
05 -
Pipe a swirl of buttercream onto the flat side of a cooled cookie. Place another cookie on top, flat side down, and press gently. Sprinkle with flakey sea salt if desired. Refrigerate to set, then serve chilled or at room temperature.
# Notes:
01 -
Heat treating flour ensures it is safe for consumption in raw buttercream.
02 -
Store cookies in a cool, dry place for up to three days or freeze for up to two months.