There is really nothing better than a classic chocolate chip cookie. But wait… what if you sandwiched the creamiest, homemade vanilla frosting between TWO gooey, golden, chocolate-filled cookies?! That’s what we call a Chocolate Chip Sandwich, and we think it gives the single non-layered OG a run for its money. We’re pretty confident it’s hard to find a treat comparable to this one. So, if you’re in the mood to ramp up your beloved cookie a bit, this Chocolate Chip Sandwich recipe is the ultimate choice!
Ingredients
For the cookies:
- 1 cup shortening
- 1 cup light brown sugar, packed
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (10-ounce) package miniature semisweet chocolate chips
For the filling:
- 1 vanilla bean
- 3 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup unsalted butter, room temperature
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In the bowl of an electric stand mixer, add the shortening, the brown sugar, and 1/2 cup of the sugar and beat until light and fluffy, about 5-7 minutes.
Step 3 –Add the eggs and 1 teaspoon of the vanilla extract to the shortening mixture and beat to combine.
Step 4 –In a medium bowl, add the flour, the baking soda, and the salt and whisk to combine.
Step 5 –Adjust the mixer to low speed and gradually beat the flour mixture into the shortening mixture.
Step 6 –Add the chocolate chips to the cookie dough and mix to combine.
Step 7 –Allow the cookie dough to chill in the refrigerator for 1 hour.
Step 8 –Shape the cookie dough into 1-inch balls and place them 1 1/2-inches apart onto ungreased baking sheets.
Step 9 –Bake the cookies until the edges begin to brown, about 8-10 minutes.
Step 10 –Allow the cookies to cool on the baking sheets for 2 minutes.
Step 11 –Transfer the cookies to wire racks to cool completely.
Step 12 –While the cookies are cooling, heat a double-boiler over simmering water.
Step 13 –Use a knife to split the vanilla bean in half lengthwise.
Step 14 –Use the knife to scrape the seeds from the center of the vanilla bean and place them into the double-boiler.
Step 15 –Add the egg whites, the remaining sugar, and the remaining vanilla extract to the vanilla seeds and heat, while whisking constantly, until the sugar is dissolved and a thermometer inserted into the mixture reads 160 degrees F, about 8-10 minutes.
Step 16 –Transfer the vanilla mixture to a stand mixer fitted with a whisk attachment.
Step 17 –Whisk the vanilla mixture on high speed until it cools to room temperature, about 8-10 minutes.
Step 18 –Adjust the mixer speed to medium.
Step 19 –Gradually add the butter to the vanilla mixture, 1 tablespoon at a time, and beat well after each addition.
Step 20 –Adjust the mixer speed to high and beat the vanilla filling until it is smooth.
Step 21 –Transfer the vanilla filling into a pastry bag.
Step 22 –Pipe about 1 teaspoon of the vanilla filling on the bottoms of 1/2 of the cooled cookies.
Step 23 –Place the remaining cookies on top of the vanilla filling to form the cookie sandwiches.
Step 24 –Store the cookie sandwiches in an airtight container or serve immediately.
