Irresistible Double Chocolate Cookie Sandwiches: The Ultimate Fudgy Treat

Prepare yourself for an extraordinary chocolate experience with these **double chocolate cookie sandwiches**. Imagine sinking your teeth into a perfectly **fudgy chocolate cookie** that’s both **soft and chewy**, giving way to a rich, **dark chocolate creamy filling**. To elevate this delightful confection, each sandwich is delicately topped with a sprinkle of flaky sea salt, providing a subtle contrast that enhances the deep chocolate flavors. This isn’t just a cookie; it’s a meticulously crafted dessert designed to satisfy even the most intense chocolate cravings.

If you’re a true chocolate lover, these **double chocolate cookie sandwiches** are destined to become your new favorite indulgence! This recipe masterfully combines two intensely rich, **soft chocolate cookies** and binds them together with a silky, velvety **chocolate ganache**. The result is an absolutely irresistible combination of textures and flavors that will tantalize your taste buds. They are perfect for celebrating any special occasion, or simply when you find yourself in desperate need of a decadent chocolate fix. One of the best parts? There’s no cookie cutter required – just simple **balls of dough** that you’ll flatten with ease, along with some **sheets of parchment paper** for a smooth baking experience. Get ready to bake a batch of pure happiness!

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Why You’ll Fall in Love with This Double Chocolate Cookie Sandwich Recipe

These isn’t just another cookie recipe; it’s an experience crafted for the ultimate chocolate enthusiast. Here’s why these **fudgy chocolate cookie sandwiches** will earn a permanent spot in your baking repertoire:

Intensely Chocolatey Perfection: Prepare for a flavor explosion! These **fudgy chocolate cookies** are designed to deliver an unparalleled double dose of chocolate. The cookies themselves are rich and deeply cocoa-flavored, perfectly complemented by a creamy, luscious **chocolate filling** made from decadent ganache. Every bite is a symphony of rich, bittersweet cocoa, making them truly irresistible.
Effortless with Simple Ingredients: You don’t need exotic items to create this masterpiece. This recipe uses **quality ingredients** that are likely already staples in your pantry. From everyday flour and cocoa powder to butter and sugar, gathering what you need is a breeze, proving that extraordinary flavor can come from humble beginnings.
Quick Baking, No Waiting Around: Forget the tedious wait times often associated with cookie recipes. There’s absolutely no need for prolonged chilling between batches. Once you’ve shaped your **cookie dough balls**, they go straight into the oven. This means you can whip up these delicious treats in a relatively short amount of time, perfect for spontaneous cravings or last-minute dessert needs.
Perfect for Every Special Occasion: These **double chocolate cookie sandwiches** are more than just a treat; they’re a statement. Their elegant appearance and rich flavor make them ideal for gifting to friends and family, or for serving at any gathering, from casual brunches to elegant dinner parties. They add a touch of sophisticated indulgence that will impress everyone.
Elevated by Decadent Chocolate Ganache: The true star of this sandwich cookie is the smooth, rich, and utterly decadent **chocolate ganache filling**. It transforms a simple chocolate cookie into an elevated dessert, providing a creamy, melt-in-your-mouth counterpoint to the chewy cookies. The ganache makes these cookies undeniably gourmet.
No Special Equipment Required: You don’t need fancy gadgets or unique tools to make these cookies. A standard mixer, baking sheets, and parchment paper are all you need. Even the flattening of the dough can be done with the **bottom of a glass**, making this recipe accessible for every home baker.

Double chocolate cookie sandwiches with ganache

Essential Ingredients for Your Double Chocolate Cookie Sandwiches

Crafting these heavenly cookies requires a careful selection of common yet crucial ingredients. Here’s what you’ll need for both the rich ganache filling and the perfectly fudgy cookies:

For the Creamy Chocolate Ganache:
Semisweet chocolate chips (or finely chopped semisweet chocolate bar for a smoother melt)
Heavy cream (the higher fat content ensures a rich, stable ganache)
For the Fudgy Chocolate Cookies:
All-purpose flour (properly spooned and leveled for accurate measurement)
**Unsweetened cocoa powder** (Dutch-process cocoa is recommended for a darker color and milder chocolate flavor)
Baking soda (our leavening agent for soft, slightly risen cookies)
Fine salt (enhances all the flavors, especially the chocolate)
½ **cup butter**, softened (unsalted is preferred, as it gives you control over the saltiness)
Granulated sugar (for sweetness and crisp edges)
Light brown sugar (adds moisture, chewiness, and a subtle molasses flavor)
1 large egg, at room temperature (binds ingredients and adds richness)
Pure vanilla extract (a must-have for depth of flavor in chocolate desserts)

Step-by-Step Instructions: Creating Your Decadent Ganache

The ganache is the heart of these **double chocolate cookie sandwiches**, providing that incredibly smooth, rich filling. Preparing it first allows it ample time to cool and thicken to the perfect spreadable consistency.

1. Heat the Cream: Begin by placing the heavy cream into a **medium microwave-safe bowl**. Heat the cream in short, 30-second intervals, making sure to stir thoroughly after each burst. Continue this process until the cream is very hot and you see small bubbles just starting to form around the edges. Be careful not to let it boil aggressively, as this can scorch the cream.
2. Add the Chocolate: Immediately remove the hot cream from the microwave. Pour your chosen chocolate (semisweet chips or chopped chocolate) directly into the hot cream. Allow it to sit undisturbed for about 1-2 minutes; this allows the residual heat from the cream to begin melting the chocolate. Then, start stirring continuously and gently with a whisk or spoon. The chocolate will gradually melt and combine with the cream, forming a beautifully smooth and glossy mixture.
3. Microwave if Needed for Smoothness: If, after continuous stirring, you still have some stubborn unmelted chocolate pieces, you can briefly return the mixture to the microwave. Heat it in very short 10-second bursts, stirring vigorously after each one. This gentle approach ensures the chocolate melts completely without overheating the ganache, which could cause it to seize.
4. Cool the Ganache: Once your ganache is perfectly smooth and velvety, set it aside to cool. It’s crucial for the ganache to reach room temperature, which typically takes about 30 minutes to an hour, depending on your kitchen’s temperature. As it cools, it will thicken to a spreadable consistency, ideal for filling your cookies. If you’re in a hurry, you can place it in the refrigerator for 10-15 minute intervals, stirring frequently, but avoid making it too cold and stiff.

Crafting the Perfect Fudgy Chocolate Cookies:

Now that your ganache is cooling, it’s time to create the irresistibly chewy and fudgy cookie base for your sandwiches. Follow these steps carefully for the best results:

1. Preheat the Oven and Prep Pans: Start by preheating your oven to 350°F (177°C). While it heats, line your **large baking sheets** with **sheets of parchment paper**. Parchment paper is essential here as it prevents sticking and helps the cookies bake evenly.
2. Combine Dry Ingredients: In a separate, large **mixing bowl**, add your all-purpose flour, **unsweetened cocoa powder**, baking soda, and fine salt. Use a **whisk** to thoroughly combine these ingredients, ensuring there are no lumps and they are evenly distributed. Set this bowl aside for later.
3. Cream Butter and Sugars: In the bowl of an **electric mixer** (either stand or handheld) fitted with a **paddle attachment**, beat the softened **butter**, granulated sugar, and light brown sugar. Beat on medium-high speed for approximately 3 minutes. You’re looking for a mixture that is light in color, fluffy, and creamy in texture. This creaming process incorporates air, contributing to the cookies’ soft crumb.
4. Add Wet Ingredients: With the mixer still running on medium speed, add the large egg and pure vanilla extract. Continue to beat until these wet ingredients are fully combined and incorporated into the butter and sugar mixture. Don’t forget to **scrape down the sides of the bowl** with a spatula as needed to ensure everything is evenly mixed.
5. Gradually Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the whisked dry ingredients to the **butter mixture**, a little at a time. Mix only until a thick **chocolate cookie dough** forms and no streaks of dry flour remain. Be careful not to overmix the dough, as this can lead to tough cookies.
6. Shape the Dough Balls: Using a cookie scoop (about 1 tablespoon or 30g) for consistency, scoop the dough into **1-inch balls**. Place these dough balls onto your prepared **cookie sheets**, leaving enough space between them for spreading. Then, take the **bottom of a glass** or a flat measuring cup and gently flatten each **ball of dough** into a disc, approximately 1.5 inches in diameter. This step is crucial for creating uniform cookies perfect for sandwiching.
7. Chill the Dough (Important!): Once all your cookie discs are shaped on the baking sheets, cover them loosely with **plastic wrap**. Place the baking sheets into the refrigerator for at least 15 minutes. This chilling step is vital as it helps prevent the cookies from spreading too much in the oven, ensuring they maintain their shape and fudgy texture.
8. Bake the Cookies: After chilling, arrange the cold, flattened cookies about 3 inches apart on the baking sheets. Place the sheets into your preheated oven. Bake for 8-10 minutes. Keep a close eye on them; the cookies are ready when their edges are set and the tops just begin to show slight cracks. **Baking time** can vary slightly depending on your specific oven, so watch them closely to avoid overbaking, which can result in dry cookies.
9. Cool the Cookies Completely: Once baked, remove the cookies from the oven. Let them cool on the baking sheet for at least 5 minutes. This allows them to firm up slightly before you attempt to move them. After 5 minutes, carefully transfer them to a **wire rack** to cool completely. They must be entirely cool before assembling to prevent the ganache from melting.

Double chocolate cookie sandwhich being assembled

Close up of chocolate cookie ganache filling

Expert Tips and Tricks for Perfect Double Chocolate Cookie Sandwiches

Achieving bakery-quality **double chocolate cookie sandwiches** is easier than you think with these insider tips:

Room Temperature is Your Secret Weapon: This is arguably the most important tip! Always ensure your butter and egg are at genuine room temperature before you begin mixing. Trust me, it makes all the difference. Room temperature ingredients emulsify much better, resulting in a smoother, more cohesive dough that mixes beautifully. This leads to cookies that are incredibly soft and uniform in texture.
Measure Flour Like a Pro: Accuracy with flour is key to avoiding dense cookies. The best method is to lightly spoon the flour into your measuring cup until it overflows, then use the flat back of a knife or a straight edge to level it off. Scooping directly from the bag compacts the flour, adding too much and making your cookies dry and heavy.
Ganache Troubles? Here’s the Fix: Don’t panic if your **chocolate ganache** isn’t cooperating! If it’s too runny, simply give it a little more time to cool and thicken at room temperature. For a quicker fix, pop it in the refrigerator for 5-10 minutes, stirring occasionally. If it becomes too thick or stiff, microwave it in very short 5-10 second bursts, stirring well after each, until it reaches that perfect spreadable consistency again.
Consistent Cookies, Every Time: For cookie sandwiches, uniformity is essential. Using a dedicated cookie scoop (like a 1-tablespoon size) is an absolute game-changer. It ensures all your **cookie dough balls** are the same size, which means they’ll bake evenly and fit together perfectly for your sandwiches.
Achieve Even Baking: If you’re baking multiple trays of cookies simultaneously, your oven might have hot spots. To ensure all cookies bake beautifully and evenly, make sure to rotate the pans halfway through the baking time. Swap the top and bottom racks, and turn each pan 180 degrees.
Keep ’em Soft for Longer: Want your **fudgy chocolate cookies** to stay wonderfully soft and chewy for days? Store them in an airtight container. For an extra touch of magic, add a slice of plain white bread to the container. The bread releases moisture, which the cookies absorb, keeping them incredibly fresh and soft.
Amplify That Chocolate Flavor: For an incredible depth of flavor that truly intensifies the chocolate without making your cookies taste like coffee, try adding a pinch (about ½ teaspoon) of instant espresso powder or coffee granules to your dry ingredients. It’s a subtle but powerful trick!
Creative Ganache Variations: Feeling adventurous? Elevate these **double chocolate cookie sandwiches** further by experimenting with your ganache. Instead of plain semisweet chocolate, try using mint-flavored chocolate for a festive touch, or orange-flavored chocolate for a zesty, sophisticated twist. The possibilities are endless!
Love a Crispier Cookie? No Chill Necessary!: If your preference leans towards a crispier cookie rather than a super soft and fudgy one, you can actually skip the dough chilling step. Without chilling, the dough will spread a little more in the oven, resulting in a slightly flatter, wonderfully crispier cookie texture.
Flaky Salt Finish: Don’t underestimate the power of a sprinkle of flaky sea salt on top! A touch of salt provides a delightful contrast to the sweetness of the chocolate, balancing the flavors and adding an irresistible textural crunch.

Recommended Baking Tools for Success

Having the right tools can make your baking process smoother and more enjoyable. Here’s a list of recommended equipment for making these **double chocolate cookie sandwiches**:

**Stand Mixer or Handheld Mixer** with a paddle attachment (essential for creaming butter and sugars)
Mixing Bowls (you’ll need a large one for dry ingredients and a medium microwave-safe bowl for ganache)
**Measuring Cups and Spoons** (for accurate ingredient portions)
**Whisk** (perfect for combining dry ingredients evenly)
**Cookie Scoop** (for evenly portioning dough balls, crucial for uniform sandwiches)
**Parchment Paper or Silicone Baking Mats** (essential for lining baking sheets, ensures non-stick baking)
**Large Baking Sheets** (you’ll likely need two to bake in batches)
**Wooden Spoon** or Heat-resistant Spatula (for mixing the ganache)
**Microwave-Safe Bowl** (for heating the cream for ganache)
**Spatula** (for scraping down the sides of the mixing bowl)
**Cooling Rack** (for allowing cookies to cool completely and prevent sogginess)
**Piping Bag with Wilton Tip #12** (optional, but highly recommended for a professional, neat ganache application)
**Measuring Cup or Flat-Bottom Glass** (for flattening the dough balls)
**Plastic Wrap** (for chilling the dough effectively)
**Wire whisk** (for whisking dry ingredients)
**Offset Spatula** (an alternative for spreading ganache if not using a piping bag)

Assemble Your Decadent Double Chocolate Cookie Sandwiches

With your cookies perfectly cooled and your ganache at the ideal consistency, it’s time for the most satisfying part: assembling these magnificent treats!

1. Pipe or Spread Ganache: Once the cookies are completely cooled to room temperature, take half of your cookies and turn them bottom-side up. Now, it’s time for the ganache! You can either spread the ganache generously onto the bottom of each cookie using a knife or an offset spatula for a rustic look. For a more precise and bakery-style finish, transfer the ganache to a piping bag fitted with Wilton tip #12. Pipe a neat swirl or mound of ganache onto the center of each cookie, leaving a small border.
2. Sandwich the Cookies: Take the remaining half of your unfrosted cookies and gently place one on top of each ganache-covered cookie. Press down very lightly, just enough to secure the two halves together, allowing the ganache to spread slightly to the edges. Be careful not to press too hard, or the ganache might squeeze out excessively.
3. Optional (But Highly Recommended!) Topping: For an extra touch of elegance and an incredible flavor boost, drizzle a little extra ganache over the top of each assembled **double chocolate cookie sandwich**. Then, immediately sprinkle generously with flaky sea salt. The salt provides a delightful contrast to the sweet, rich chocolate and adds a pleasant textural crunch, making these cookies truly unforgettable.

Stacked double chocolate cookie sandwiches

Frequently Asked Questions About Double Chocolate Cookie Sandwiches

Can I use milk chocolate instead of semisweet chocolate for the ganache or cookies?
Yes, you can, but be aware that the cookies and ganache will be significantly sweeter. If you prefer a more balanced, rich, and slightly less sweet flavor, sticking with semisweet or dark chocolate for both the cookies and ganache is highly recommended. Milk chocolate might also alter the texture of the ganache slightly.
Can I make these double chocolate cookie sandwiches ahead of time?
Absolutely! These **double chocolate cookie sandwiches** are excellent for making ahead. In fact, the flavors often deepen and meld beautifully overnight. You can make them a day or two in advance. The ganache will set perfectly, making the sandwiches very stable and easy to store or transport.
What if I don’t have a piping bag for the ganache?
No problem at all! You have a couple of easy alternatives. You can simply use a small offset spatula or a butter knife to spread the ganache evenly onto the bottom of each cookie. For a slightly neater application without a piping bag, scoop the ganache into a ziplock bag, push it into one corner, and then snip off a small piece of the corner to create a makeshift piping bag.
Can I adjust the level of chocolate intensity?
Certainly! For an even darker, more intense chocolate flavor, use a high-quality dark cocoa powder (like Dutch-process) for the cookies and opt for a bittersweet chocolate for the ganache. If you prefer a milder chocolate taste, a good quality natural unsweetened cocoa powder and semisweet chocolate chips will work perfectly.
How can I ensure my cookies are perfectly soft and chewy?
The key to soft, chewy cookies lies in not overbaking them. Look for cookies where the edges are set, but the centers still look slightly soft and gooey. They will continue to cook slightly as they cool on the hot baking sheet. Also, using room temperature ingredients and properly measuring your flour (spooned and leveled) are crucial for achieving the ideal texture.

Storing and Freezing Instructions for Your Delicious Treats

To enjoy your **double chocolate cookie sandwiches** at their best, here’s how to properly store and freeze them:

Storing: To maintain their optimal freshness and chewiness, store these **double chocolate cookie sandwiches** in an airtight container at room temperature. They will remain wonderfully delicious for up to 3 days. For prolonged softness, consider adding a slice of bread to the container, as mentioned in our tips section.
Freezing: You have a couple of options for freezing.
- **Unassembled Cookies:** You can freeze the baked cookies (without the ganache filling) for up to 3 months. Arrange them in a single layer on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, let them thaw completely at room temperature, then prepare fresh ganache and assemble.
- **Assembled Sandwiches:** While possible, freezing the assembled sandwiches might alter the ganache’s texture slightly upon thawing, making it a bit firmer. If you choose to freeze them assembled, place them in a freezer-safe container with parchment paper between layers. Thaw at room temperature for several hours before serving to allow the ganache to soften.

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Recipe

Double Chocolate Cookie Sandwiches

Molly Murphy

Fudgy chocolate cookie that is soft and chewy, with a dark chocolate creamy filling and topped with flakey salt!

Print Recipe
Pin Recipe

Course Dessert

Cuisine American

Servings 10 Sandwich Cookie

Ingredients

For the Ganache (Prepare First):

1 cup semisweet chocolate chips or chopped chocolate
½ cup heavy cream

For the Cookies:

1¼ cups all-purpose flour spooned & leveled
½ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon fine salt
½ cup 113g unsalted butter, softened
¾ cup 150g granulated sugar
¼ cup 50g packed light brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract

Instructions

Prepare the Ganache:

Place the cream in a medium microwave-safe bowl and heat in 30-second intervals, stirring after each, until the cream is hot and begins to bubble slightly. The total time may vary depending on your microwave.
Remove from the microwave and add the chocolate. Stir until completely melted and smooth. If needed, microwave in additional 10-second bursts, stirring after each until fully combined.
Let the ganache come to room temperature, about 30 minutes.

Make the Cookies:

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until creamy and fully combined. Scrape down the sides and bottom of the bowl as needed.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
Line large baking sheets with parchment paper or silicone baking mats. Roll the dough into small balls, about 1 tablespoon cookie scoop or 30g each, and place them on the prepared baking sheets. Flatten each ball into discs about 1.5 inches in diameter, using the flat bottom of a measuring cup or drinking cup. Be sure to keep the size consistent for even sandwiching later.
Place the baking sheet(s) in the refrigerator for 15 minutes to help the cookies hold their shape during baking.
While the dough chills, preheat your oven to 350°F (177°C).
After chilling, space the cold, flattened cookies about 3 inches apart on the baking sheets. You’ll need to bake in batches, so keep the remaining cookies in the fridge while the first batch bakes.
Bake for 8-10 minutes, or until the edges are set and the tops begin to crack slightly.
Remove from the oven and let the cookies cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely.

Assemble the Sandwich Cookies:

Once the cookies are completely cooled, spread or pipe the ganache onto the bottom sides of half of the cookies. If using a piping bag, I recommend Wilton tip #12 for even distribution.
Sandwich the remaining unfrosted cookies on top of the ganache filling, pressing down gently to secure.
Optional: Drizzle extra ganache over the top of each sandwich cookie and sprinkle with flaky salt for added flavor and texture. Highly recommended!

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