Nashville Cocktail Festival
Nashville Cocktail Festival Nashville Cocktail Festival returns for its fifth anniversary as Tennessee's premier celebration of the craft of the cocktail, highlighting
Chocolate Chip Cookie Dough Sandwich Cookies
Makes: 20 to 24 sandwiches
Active Time: 1 hour Total Time: 2 hours
¾ cup (1½ sticks) unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1½ cups mini semisweet chocolate chips
For Cookie Dough:
½ cup (1 stick) unsalted butter, room temperature
½ cup light brown sugar, packed
¼ cup all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
¼ cup heavy cream
1 teaspoon vanilla extract
½ cup mini semisweet chocolate chips
In a large mixing bowl, beat together butter and sugars until no lumps remain, 1 to 2 minutes. Beat in eggs and vanilla, scraping the sides of the bowl to make sure all ingredients are incorporated. Add flour, baking soda, and salt and mix until smooth. Stir in chocolate chips. Cover and refrigerate at least 1 hour or overnight.
Preheat oven to 350°. Roll chilled dough into smooth, tablespoon-sized balls, about 1 inch in diameter. Flatten balls slightly into ¾-inch-thick disks. Arrange about 2 inches apart on parchment-lined baking sheets. Bake 9 to 11 minutes, or until edges are lightly golden. Let cookies cool on baking sheets about 5 minute, then transfer to a wire rack to cool completely.
To prepare the filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla and beat until fluffy, about 2 minutes. Stir in chocolate chips.
To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to edges. Repeat with remaining cookies. Sandwiches can be stored, refrigerated in an airtight container, for up to 3 days. Let them sit at room temperature for 30 minutes before serving.
(Recipe reprinted with permission from Cookie Dough Lover's Cookbook.)