Two thin dark cocoa wafers cradling a sugary white filling. Sound familiar? They unfailingly appeal to the kid in everyone—no matter which way you eat them.
ELEMENTS OF DISTRESS
Homemade chocolate sandwich cookies require more finesse than simply tearing open a bag. The dark chocolate cookies are easy to overbake, as their color obscures browned edging. And getting the filling just right is also tricky, as it readily falls into two camps: blandly forgettable and supremely saccharine.
PLAN OF ATTACK
We’d find a dependable way to test the doneness of our dark cookies, and we’d perfect a complementary filling.
First, we needed crisp cookie disks. We adapted our standard icebox cookie dough by slicing it more thinly than the norm and substituting black cocoa to achieve that distinctive dark color. With these dusky beauties, it would be more difficult to determine when to pull them from the oven. But we found a reliable indicator: touch. The cookies are ready when a gently pressed finger reveals a slight indentation.
Next, we would need something sweet to glue the chocolate rounds together. Shortening made for a tasteless and unremarkable cookie center that even the most diehard creamy-filling fan wouldn’t want to lick first; butter was simply too rich. A combination of white chocolate and heavy cream was overwhelmingly sugary. The key to this confectionary dilemma proved to be as simple as combining confectioners’ sugar, water, and vanilla, and then rolling the mixture into a log for chilling and slicing.
To easily assemble the cookies, we gently pinched each slice of filling to increase its stickiness. We then sandwiched two cookie layers around it, and gently pressed everything together.
Our cookies finally had the intense chocolate flavor, sandy-crisp texture, and sweet filling we were after. The final component? A glass of ice-cold milk for dunking.