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Active Time
1 1/4 hr
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Total Time
4 hr (includes chilling dough)
Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.
Ingredients
Makes about 3 1/2 dozen cookies
For dough
For ganache
Make dough:
Step 1
Whisk together flour, cocoa powder, baking powder, and salt.
Step 2
Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
Make ganache while dough chills:
Step 3
Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.
Cut and bake cookies:
Step 4
Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
Step 5
Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.
Step 6
Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. (If dough becomes too soft, return to freezer until firm.)
Step 7
Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).
Step 8
Make more cookies with remaining dough and scraps (reroll only once).
Assemble sandwich cookies:
Step 9
Beat ganache with an electric mixer at high speed just until light and fluffy. Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.
· Dough can be chilled up to 2 days. · Ganache can be made 1 day ahead and chilled, its surface covered with parchment. Bring to room temperature, then beat with mixer before using. · Sandwiched cookies keep, chilled, 4 days.
Leave a Review
Reviews (24)
Back to TopMade these yesterday. Amazing. The only modification I made was after rolling it out, I immediately cut out my cookie rounds and placed on parchment lined cookie sheet. Those were chilled and then went straight to the oven after 10-15 min. I was able to re-roll over and over without a problem.
isabelrdeg
1/29/2021
HUGE hit at the holiday party. The dough is soft and required many trips to the freezer, so many can fit on a sheet pan that the hassle was negligible.
lisaka11
12/20/2016
anyone know if these will freeze well?
cassmcconn
12/14/2014
Wow, wow, WOW! My mother-in-law made these cookies this Christmas, and they are the BEST cookie I have ever had. I definitely plan to make these at home on special occasions.
SHumphreys
Vermont
12/27/2010
We made these as part of our christmas baking. Used the high-fat cocoa powder from Penzey's. They were the higlight of the cookie platters!
Anonymous
Boston, MA
2/13/2010
I agree with a previous reviewer... outstanding Oreo substitute. I've filled them with a yummy vanilla french buttercream, with a traditional american peanut butter buttercream and today with salted caramel buttercream with a salted caramel center. Delightful!
cjcallis
Sacramento, CA
2/10/2010
These were okay, but I agree with some of the other reviewers that this just wasn't worth the effort. I think they might have been better if I rolled the cookies thinner. BUT, the white chocolate ganache was phenomenal, and I'm not generally a fan of white chocolate. Used it with other cookie recipes that turned out much better.
Anonymous
los angeles, CA
8/19/2009
Good chocolatey taste, but could have a little more oomph. I loved the white chocolate ganache! It stayed a little too gooey, but it tasted great! I made a dark chocolate ganache and peanut butter filling for half of them and that combination tasted even better!
jsmithua
Cambridge, MA
12/22/2008
Big hit with my cookie exchange group - they were disappointed when I didn't bring them this year. Try adding peppermint to the filling, then coating the sandwich in chocolate. YUM
Anonymous
Seattle
12/13/2008
Yummy, but a lot of work! I used heart shape forms and red sugar sprinkles. The dough does need to be warmer than the instructions note to be workable. Very tasty. Only worth the effort as an xmas cookie. Still though, I give it 3.5 forks.
skennard
12/10/2008
You have to accept that these cookies are a labor of love and not for the feint of heart. That being said they are fantastic. I really took my time with these and found, like hungrylizzy that working with the dough while soft then freezing them worked well for me. Don't try to make these when you are pressed for time, but they are soooooo worth the effort. I made them for a cookie exchange last year and people are still talking about them. I am not the greatest baker, but these cookies definately made it look like I am. Will make them again this year for sure.
ebbineezer
12/8/2008
Awesome, Cookie Recipe for entertaining. The trick to make easier is to make sure you freeze the dough long enough;)
peterpancook1
Portland, OR
12/5/2008
I have made this recipe a couple of times now, once for Christmas, and once today for Valentine's Day. In both cases the cookies turned out wonderful. People at Christmas were literally hiding them to take home, and today I brought them into the office and have been getting all kinds of great comments. They are definitely worth the effort, but much easier if you split it up and make the dough and gnache the night before.
monikadec1980
Walnut Creek, CA
2/14/2008
谁需要奥利奥?这些是th的成人版本ose cookies and they are fantastic! Try this recipe if you want a piece of your childhood in an adult form!
lisdan26
Debary, FL
1/17/2008
These are absolutely delicious but caused me so much pain to make. I won't attempt them again until I have proper resources. I live in a tiny flat with a tiny kitchen, along with a tiny oven, fridge and freezer. This made the many steps involved that much more difficult (for example I couldn't freeze or bake more than 1/3 of the batch at a time). In the UK I've had a tough time finding corn syrup, so I substituted with Lyle's Golden Syrup. That plus Green & Black's super vanilla bean white chocolate made the ganache golden and divine...though very thick! I lost patience in the end and tried to whip it up before it had come to room temperature and it was so thick it broke my hand mixer! Still they've come together as a gorgeous cookie that everyone is raving about.
Anonymous
London
1/8/2008
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