Mini Chocolate Chip Cookie Sandwiches

I was in search of the perfect chocolate chip cookie recipe. Unfortunately according to the NY Times recipe, the dough must refrigerate for a minimum of 24 hours. 24 hours which I didn't have this week as it was already nine o'clock on election night and I was baking while watching the polls and speeches. I came upon recipes for cookies with sprinkles, macarons, chocolate cookies or chocolate chip cookies. I was torn and decided to combine them all into a mini size cookie sandwich.

Mini Chocolate Chip Sandwich Cookies

  72 mini chocolate chip cookies, cooled
  1 batch of chocolate buttercream frosting
  assorted sprinkles

 To assemble, scoop frosting into a piping bag fitted with a star tip. Pipe frosting onto bottom of a cookie. Cover frosting with another cookie to form a sandwich. Roll or sprinkle sides of cookie sandwich with nonpareils or  jimmies. Store in an airtight container at room temperature for a few days or refrigerate if storing longer. 


Mini Chocolate Chip Cookies

Recipe inspired by Sally's Baking Addiction

Makes 72 mini cookies

    3/4 cup (171 g) unsalted butter, at room temperature
    3/4 cup dark brown sugar
    1/4 cup granulated sugar
    1 egg, at room temperature
    2 tsp vanilla extract
    2 cups all-purpose flour
    2 tsp cornstarch
    1 tsp baking soda
    1/2 tsp salt
    1  1/4 cup semi-sweet chocolate chips




Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Mix together butter and sugars using a stand mixer with paddle attachment until light and fluffy. Beat in the egg until well incorporated. Scrape down bowl. Beat in the vanilla extract. In another bowl, whisk together flour, cornstarch, baking soda and salt. Blend dry ingredients into the wet ingredients. Scrape down bowl and mix again. Fold in chocolate chips. Using a melon baller scoop dough and roll into a ball with hands. Place on cookie sheet. 36 can fit one one sheet. Bake for 7-10 minutes until cookies seem set. Remove from oven and cool on baking sheet for 5 minutes. Remove cookies from baking sheet with a spatula and cool on wire rack.



Dark Chocolate Buttercream

  1/2 cup unsalted butter
  1 cup powdered sugar
  3/4 cup dark cocoa powder (sifted)
  2 Tbs milk

Beat ingredients in a stand mixer with paddle attachment until light and fluffy. If it's too thick, add more milk until it is thin enough to be piped yet thick enough to hold it's shape.