Chocolate wasted brownie cookie sandwiches
Double dark chocolate chunk cookie sandwiches filled with whipped, salted white chocolate ganache. This is what “Chocolate wasted” looks like.
I hope you’re ready for this because today we’re going full chocolate. Everything about this recipe just screams chocolate and every person I fed these to, swooned.
As for the name? If you’ve watched the movie Grown Ups, you’ll know exactly what I’m talking about. And if you haven’t, I seriously recommend it. It’s goofy and hilarious and I could watch it over and over and over again (in fact, I do that all the time). I recently re-watched it with the kids and they laughed so hard, I enjoyed it even more. And the part where the little girl says “I want to get chocolate wasted” remains to be one of my favourite moments. And then I started thinking, what would “Chocolate Wasted” really look like? And then these cookies were born. Absolutely OTT chocolate, from bottom to top.
The cookies in these cookie sandwiches is a seriously rich dark chocolate cookie that has the texture of a squidgy brownie, hence the name “Brownie cookie”. It’s made with good quality cocoa powder (Dutch-processed is the best but if you can’t find that, any dark, rich, unsweetened cocoa powder will do) and is studded with chunks of 80% chocolate just to add a little more richness. The 80% chocolate also adds a bit of that bitterness which helps temper the sweetness a little. If you are after a crispier cookie, bake them for 5-7 minutes longer. I prefer them a bit softer because I think they are easier to eat in cookie form but of course you don’t have to make the sandwiches if you don’t want. In that case, a crispier cookie would be awesome.
And now for that filling. You guys. This is next level stuff. This whipped, salted white chocolate ganache is the stuff dreams are made of. And it couldn’t be easier. I made a simple white chocolate ganache and then added a generous pinch of sea salt flakes, cooled it down and whipped it until it was the texture of fluffy buttercream. It’s SO good. Again, try to use the very best white chocolate you can. The proper isn’t half as sweet or overpowering as the cheap stuff and the end result will be luxurious and velvety instead of over-sweet and cloying. This whipped ganache is also perfect piped onto cupcakes or as a filling between layers of cake. Or you could just eat it out of the bowl, that’s cool too.
- 1½ cups butter room temperature
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coffee granules dissolved in 2 teaspoons boiling water
- 2 cups flour
- 3/4 cup cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup dark chocolate chunks/chips
- 300 ml 1 and 1/4 cup cream (whipping or heavy cream)
- 100 g 4oz chopped white chocolate
- 1 teaspoon sea salt flaked
Pre-heat the oven to 180°c and line 2 cookie sheets with baking parchment.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Scrape the bowl down then add the eggs, one at a time, mixing well after each addition.
Add the vanilla and dissolved coffee and mix again.
Sift together the flour, cocoa powder, baking powder and salt.
Add half of the dry ingredients to the butter mixture and mix. Scrape down the bowl and add the remaining dry ingredients and mix again.
Add the dark chocolate chunks and mix again. The mixture will have formed a thick but soft dough at this point.
Roll the dough into balls approximately 2-4cm in diameter and place them on the prepared cookie sheets. Place them 5cm apart as they will spread when baking.
When all the cookies have been formed, place the sheets in the oven and allow to bake for 7-10 minutes until the cookies have spread a little but are still very soft. In fact, you'll think they are underdone but trust me. If you want them to brownie-like and squidgy, don't leave them in for longer.
Remove from the oven and allow to cool for 10 minutes then transfer to a wire cooling rack and allow to cool completely.
To make the whipped white chocolate ganache, melt together the white chocolate and cream until smooth then allow to chill for 10 minutes. Stir in the salt and place in the fridge to chill for 20 minutes or until the mixture has thickened and has turned sticky but isn't hard.
Using a hand mixer (or the whisk attachment of your stand mixer), whip the ganache until it is pale and fluffy. It will be very similar to buttercream in texture.
Sandwich the cookies together using the whipped ganache and serve.
These cookies will keep for 3-5 days in an airtight container in the fridge. Remove them 20 minutes before you plan on serving them to allow the ganache to soften. They are best eaten the day they are made though.
Other cookie sandwiches you might like: