Summer is a time when I let my eating habits go a little haywire.
Being in a time of my life where I'm responsible for my own meals but don't have to worry feeding anyone but myself allows me a little
weirdness creativity in deciding every day what I want to eat.
(This often times translates to frozen yogurt with gummy bears for lunch or an alcoholic beverage of choice with homemade tacos from whatever is lying around for dinner. This is also 100% beside the point.)
And these, these made me incredibly happy.
A soft chocolate cookie base filled with a white chocolate ganache and drizzled with a little more white chocolate was one of the most satisfying cookies I've cranked out in a while.
The chocolate cookie base is incredibly versatile (let's sandwich some coffee ice cream with a little peanut butter chocolate ganache for the best ice cream sandwich ever next please) and can even be enjoyed simply by itself.
But when filled with the easy white chocolate ganache, the situation just goes to another level.
So if you're a normal person, whip these up and serve 'em up for a fantastic dessert. Or if you're like me, whip these up and eat 'em at any hour.
And if anyone tries to tell you a sandwich cookie for dinner once in awhile is a horrible decision, feel free to call me up.
I think we can both take a guess at to what my opinion on the subject will be.
White Chocolate Sandwich Cookies
Servings: approximately 20 sandwiches
- 1 3/4 cups flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick (8 Tbsp) unsalted butter (at room temperature)
- 1 egg
- 1 tsp pure vanilla extract
- 9 oz chopped white chocolate (I used white chocolate chips and they suited me wonderfully)
- 1/2 cup heavy cream
- 3 oz chopped white chocolate
**please note to start these cookies approximately 1 hr before you'd like to bake them
** please note to start ganache at least 1 hr before you'd like to fill cookies
Place flour, cocoa powder, baking powder, and salt in a large bowl and whisk until combined. Place butter and sugar in the bowl of an electric mixer and beat until creamy. Mix in an egg and vanilla until well combined. Reduce speed to low and add flour mixture, mixing until just combed. Wrap dough in plastic and refrigerate at least 1 hr.
Put 9oz of the white chocolate in a bowl. Bring the cream to a boil in a saucepan and pour over chocolate. Let stand 3-5 minutes. Stir until smooth. Chill in the refrigerator until spreadable, stirring occasionally if needed.
Preheat oven to 350 degrees F. Roll out dough on a lightly floured surface (or cocoa powder works too!) until approximately 1/4 inch thick. Cut into 2-inch squares (or similarly sized shapes). Wrap scraps in plastic and refrigerate while working on and continue with later. Place the cookies 1-inch apart on a baking sheet lined with parchment paper or a silicon mat. Bake cookies 11-13 minutes (rotating pans halfway through) until the edges have just begun to brown.
Cool the cookies on wire racks and continue with scraps until all dough has been used.
When cookies have completely cooled, match each one to a another of similar size and shape. Spread some chilled ganache on the inside of one cookie and top with the match, pressing only slightly to adhere. Continue with all sandwiches and place in the refrigerator at least 10 minutes to firm up.
In the meantime melt the remaining white chocolate in a bowl in the microwave on medium heat, stirring every 10 seconds or so until smooth. Drizzle over the sandwich cookies and return to the refrigerator to set for at least 10 minutes.
Keep in the refrigerator until ready to serve. Cookies are best kept in an airtight container in the refrigerator.
Recipe adapted from: Martha Stewart's Cookies