Double-Chocolate Sandwich Cookies
These hazelnut-crusted, double-stuffed chocolate cookies are an indulgence for any cookie lover. Martha made this recipe on Martha Bakes episode 607.
- Yield: Makes 36 sandwiches
Photography: Mike Krautter
Source: Martha Bakes
- 1 1/4 cups cake flour (not self-rising)
- 3/4 cup Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter, melted
- 1 large egg
- 3/4 cup packed light-brown sugar
- Chocolate Filling for Sandwich Cookies
- 1 cup hazelnuts, toasted and very finely chopped
In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In another bowl, whisk together butter and egg. Add sugar, and whisk to combine. Add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
Divide dough into thirds; roll out each third on a nonstick baking mat, topped with plastic wrap, to a 1/16-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
Preheat oven to 350 degrees, with racks in upper and lower thirds. Line three baking sheets with parchment. Using the tines of a fork or a docker, pierce the dough all over. Using a 2-inch cookie cutter, cut dough into rounds. Reroll scraps one time to make 72 cookies. If dough becomes soft, place in freezer until firm, then transfer rounds to parchment-lined baking sheets. Bake until cookies are firm and fragrant, 9 to 10 minutes. Transfer to wire racks, and let cool.
Top the flat side of half of the cookies with 2 tablespoons chocolate filling, and sandwich with a second cookie. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving.