We are so excited to be baking from Dorie Greenspan’s new cookbook, Dorie's Cookies. This week we baked chocolate sandwich cookies. We’re still baking from Baking Chez Moi, but will probably bounce back and forth between the two books depending on the recipes we want to try.
We made the chocolate cookie dough first. We prepared it, rolled it between two pieces of parchment paper and froze it. It was so easy to roll before it was chilled. We did have a little trouble when we went to freeze the rolled out dough, in that it didn’t quite fit in the freezer. The ends got turned up a bit to fit. This became a problem when we took it out because it was too hard to bend down flat, we should have waited a few more minutes for it to get to room temperature, but were worried that would defeat the purpose of chilling it, so of course it cracked on the ends. In the end it worked out fine we just had to re-roll the leftover pieces from the edge in order to use them. Next time we will divide the dough into thirds or quarters so once rolled it will fit flat in the freezer.
We cut out 48+ cookies and baked them for 12 minutes. (The extras were yummy on their own. Or may even make a nice pie crust later.) Once they cooled off they were nice and hard and worked perfectly with the filling. We found we didn’t even have to spread the filling we put a whopping teaspoon full in each and pressed two cookies together to flatten out. Chilling them definitely helped keep the filling inside. There was enough filling for exactly 24 cookies.
These were a yummy, tasty treat. Looking forward to the peanut butter cookies next.
