Ultimate Chocolate Cookie Book - Bruce Weinstein [51]
We made these classic cream sandwiches rectangular to look like little ice cream sandwiches. The cookies are crisp and chocolaty; the filling, rich and decadent. All in all, they’re a terrific treat, whether for a back-to-school or end-of-school celebration. They’re also wonderful right out of the freezer.
MAKES ABOUT 2 DOZEN LARGE SANDWICH COOKIES
FOR THE COOKIES
21/4 cups all-purpose flour 2/3 cup cocoa powder, preferably natural cocoa powder, sifted 1/2 teaspoon baking soda
1/2 teaspoon salt 12 tablespoons (11/2 sticks) cool,
unsalted butter, cut into small pieces
4 tablespoons solid vegetable shortening (2 ounces)
11/3 cups granulated sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
FOR THE FILLING
3/4 cup creamy peanut butter
3 tablespoons unsalted butter, at room temperature
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup confectioners’ sugar
2 tablespoons heavy cream
1. To make the cookies, whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until uniform; set aside.
2. Using an electric mixer at medium speed, soften the butter and shortening in a large bowl until light and smooth, about 1 minute. Add the sugar and continue beating until fluffy but still grainy, about 1 more minute. Beat in the egg and vanilla until smooth. Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula just until incorporated. The dough will be very soft but will hold together. Divide in half.
3. Sprinkle a few drops of water on your work surface, then lay a large sheet of plastic wrap on top. Place half the dough on it, then lay a second large sheet of plastic wrap over the dough, covering the bottom sheet. Roll the dough out to 1/4 inch thick; gently transfer it, still between the sheets of plastic wrap, to a large ungreased baking sheet. Repeat this process with the other half of the dough. Refrigerate both baking sheets until the dough is firm, about 1 hour, but not more than 3 hours.
4. Position the rack in the center of the oven; preheat the oven to 350°F.
5. Once the dough is firm, remove one of the baking sheets from the refrigerator, slip the plastic-wrapped dough off it and onto your work surface, and peel off the top sheet of plastic wrap. Line the cold baking sheet with parchment paper or a silicone baking mat.
6. Working quickly, cut the cookies into 3 × 2-inch rectangles. Use a metal spatula to transfer these back to the baking sheet, spacing the rectangles about 2 inches apart. Prick them with a fork, to replicate the holes in a graham cracker.
7. Bake for about 13 minutes, rotating the sheet back to front once during baking. The cookies should be firm on top but a little spongy inside if touched. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the second half of the dough, rolling and baking as indicated, using the second cold baking sheet, lined with parchment paper or a silicone baking mat.
8. Once the cookies have cooled, make the filling by beating the peanut butter, butter, and corn syrup in a large bowl with an electric mixer at medium speed until very smooth and creamy, about 2 minutes. Beat in the vanilla, then add the confectioners’ sugar in 1/4-cup increments, beating each in thoroughly before adding the next. Scrape down the sides of the bowl as necessary. When all the confectioners’ sugar has been added, continue beating until a thick, doughlike filling forms, about 2 minutes. Remove the beaters and stir in the cream until smooth and velvety.
9. Place 2 teaspoons of the peanut butter filling on the flat side of one of the rectangles; spread the filling evenly to the sides, using a small spatula, an offset spatula, or an icing knife. Top with a second cookie, flat side down. Place the filled cookie on a wire rack to allow the filling to firm, about 45 minutes. Continue making sandwich cookies until all the tops and bottoms are used.
Recommended storage
2 days at room temperature
3 months