chocolate wasted brownie cookie sandwiches

Chocolate wasted brownie cookie sandwiches

This recipe was adapted from Pioneer Woman's triple chocolate cookies. Double dark chocolate chunk cookie sandwiches filled with whipped, salted white chocolate ganache. This is what "Chocolate wasted" looks like.
Course Baked goods, Baking, Cookies
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Alida Ryder


  • 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
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup dark chocolate chunks/chips

for the whipped white chocolate ganache

  • 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.