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Mini Chocolate Chip Sandwich Cookies

Mini Chocolate Chip Sandwich Cookies feature two perfectly bite-sized, slightly crunchy, slightly chewy cookies sandwiching rich chocolate ganache.

Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Time 10 minutes
Total Time: 35 minutes
Yields: 20 sandwich cookies
Recipe by Tessa Arias

Ingredients

For the cookies:

  • 3/4 cup (3.4 ounces or 96 grams) all-purpose flour
  • 2/3 cup (2.7 ounces or 77 grams) bread flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 large egg, at room temperature
  • 1 cup miniature semi sweet chocolate chips

For the ganache:

  • 1/4 cup heavy cream
  • 1 tablespoon corn syrup
  • 4 ounces semisweet chocolate, chopped

Directions

For the cookies:

  1. Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
  2. In a medium bowl combine the flours, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 2 minutes. Add the egg and vanilla. On low speed gradually beat in the flour mixture. Stir in the chocolate chips.
  4. Roll the dough into small 2-teaspoon sized balls and drop onto prepared baking sheets. Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

For the ganache:

  1. In a glass measuring cup microwave the cream and corn syrup for 30 seconds. Add the chocolate and let stand for 1 minute. Stir until smooth. Refrigerate the ganache until thick and spreadable, about 30 minutes.
  2. Spread about 1 1/2 teaspoons of ganache on half of the cookies. Sandwich with the remaining cookies. Serve or store in the fridge for up to 1 week. Bring to room temperature before serving.