Ingredients
Equipment
Method
Stepwise Method:
- In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined. Fold in the mini semisweet chocolate chips.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Using a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, until edges are golden brown. Cool on baking sheets before transferring to a cooling rack.
- In a medium bowl, beat together the room temperature unsalted butter and light brown sugar until creamy. Gradually add the all-purpose flour, powdered sugar, and salt. Mix well until combined. Slowly pour in the heavy cream and vanilla extract, mixing until smooth. Fold in the mini semisweet chocolate chips.
- Once the cookies have cooled completely, take one cookie and spread a generous amount of cookie dough filling on the underside. Top with another cookie, pressing gently to create a sandwich. Repeat until all cookies are filled.
Notes
- For best results, chill the cookie dough for at least 30 minutes before baking.
- Store cookie sandwiches in an airtight container at room temperature for up to 3 days.
- Feel free to use regular chocolate chips if mini ones aren't available.