Little bit of a mouthful there.
But it’s like a cookie on top of another cookie!
Yeah. Like total dirty cookie-on-cookie action.
Some of these stacked straight up, others decided to mix things up a bit.
I dunno… they’re all a little mixed together.
To solve the classic weekend debate—“I want a chocolate cookie” versus “I want a plain chocolate chip cookie”—I made both. And stacked them.
Some sandwiches got squashed, some sat perfectly on top of each other, but every combination tasted fantastic. Best of both worlds, literally.
They were especially satisfying after two hours of cleaning out the bar (trust me), three hours of pantry organizing (that was oddly therapeutic), and the emotional aftermath of the Boardwalk Empire finale.
WHAT was that. Why??
I even tried to dunk one in milk and failed spectacularly. I clearly need cookie-dunking lessons, a redo of the season (thanks, HBO), and maybe a salad. Probably a good idea.
Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies
makes 24 cookies
These cookies combine a classic chocolate chip with a rich double-fudge cookie and put them together for the ultimate cookie sandwich. You can make two separate half batches of dough or mix a single batch, weigh it, and split it evenly if you have a kitchen scale. The recipe below describes the scale method.
Ingredients
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
Directions
Preheat your oven to 325°F (165°C).
Melt the butter in a saucepan over medium-low heat. Whisk constantly until brown bits form on the bottom and the butter develops a nutty aroma, about 5 minutes. Remove from heat and cool completely.
Once the brown butter is cooled, place it in a large bowl with the brown and granulated sugars. Whisk until smooth. Add the egg and egg yolk, whisking until combined, then stir in the vanilla.
Divide the dough into two equal portions. If using a scale, place an empty bowl on the scale, note the weight, then transfer the butter-sugar mixture into it and record the total in grams. Tare the scale with the original mixing bowl and add half of the dough back in so both bowls contain equal weights.
In the first bowl (plain chocolate chip dough), add 1 cup of flour, 1/4 teaspoon baking soda, and a pinch of salt. Mix until a dough forms, using your hands if needed. Fold in half of the chocolate chips.
In the second bowl (double-fudge dough), add the remaining flour, the baking soda, 1/4 cup cocoa powder, and a pinch of salt. Mix until a dough forms, then fold in the remaining chocolate chips.
Shape each dough into 12 balls (roughly 1-inch balls), so you have 24 in total. Pull each ball slightly apart as shown in the original concept: pair one plain chocolate chip ball with one double-fudge ball, pressing the rounded sides together so the rough edges face outward. Place each combined dough sandwich rough-side down on a non-stick baking sheet about 1 1/2 to 2 inches apart.
Bake for 10–12 minutes, until the edges are golden and the centers are still slightly soft. Allow cookies to cool completely on the baking sheet so they set up.
These double-loving cookie sandwiches are the best compromise: two textures and flavors in every bite. Enjoy!