Chocolate Chip Cookie Sandwiches with Chocolate Malt Buttercream / by Chelsea Zwieg

I spent my day off last week working on an article for the Milwaukee Journal on how to bake better cookies and really, could there be a better day than one that involves making 5 kinds of cookies and eating them all like it's my job (because, it is?) The answer is no. There could not be. One thing I wanted to include in the article was a recipe for the most perfect chocolate chip cookie. That's a lot of pressure, since everyone's grandma/aunt/mom/whatever obviously already makes the best chocolate chip cookies. So really it's all a matter of opinion and what would be my perfect cookie. And then I remembered, I already made it! My very best, absolute favorite, haven't beat it yet chocolate chip cookie is the malted chocolate chip cookie I posted around this time last year. So I'm bring them back, sandwich cookie style. 

My favorite part about these cookies is that they have just a little bit of molasses. It's not enough to taste but it keeps them so unbelievably soft for days, which makes them the perfect sandwich cookie. Or ice cream sandwich cookie! Come at me, summer. Chewy cookies are so important for sandwiching because the filling doesn't just mush out the other side like it would with crisper cookies. 

And let's talk about that filling real quick. Chocolate. Malt. Buttercream. Need I say more? Just be sure to use unsweetened cocoa powder, or else the combination of sugar, malt powder and sweetened cocoa might just be enough to make your sweetest sweet tooth fall out. But with unsweetened cocoa powder, you can add as much as you would like (even more than what's in this recipe) to balance out the sweetness to your taste. Then get it all up in these cookies, sandwich them together and eat like 5 at one time. Cause that's exactly what I did and it was the happiest thing ever. 

Chocolate Chip Cookie Sandwiches with Chocolate Malt Buttercream

Makes 12 sandwiches 

| Ingredients | 

For the cookies: 

  • 2 1/4 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2/3 cup malt powder
  • 2 sticks unsalted butter, room temperature
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp. molasses 
  • 2 eggs
  • 8 oz. dark chocolate, chopped

For the buttercream: 

  • 3/4 cup butter, room temperature 
  • 2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1/3 cup malt powder
  • 1-2 tbsp. half and half or heavy cream 

| Instructions

  • In a medium bowl, combine flour, baking soda, baking powder, salt and malt powder. Whisk to combine.
  • In a stand mixer, cream butter and sugars until very light and fluffy, at least 5 minutes, scraping down the sides of the bowl as you go. Add molasses and beat to combine. Scrape bowl and add eggs one at a time, beating well after each addition. 
  • Turn mixer to low and gradually add dry ingredients beating until just combined. Stir in the chocolate with a spatula or a few pulses of the mixer. Be careful not to over mix. Scoop dough into 2 tablespoon sized balls and place on a baking sheet. Place baking sheet in the refrigerator and chill for at least 1 hour, preferable overnight.
  • Preheat oven to 350 and line 2 baking sheets with parchment paper. Arrange chilled dough on baking sheets and bake 10-12 minutes until golden around the edges but still soft in the center. Allow to cool on sheets for 5 minutes before transferring to a wire rack to finish cooling. 
  • For the buttercream, beat the butter in a stand mixer for 2 minutes. Scrape the bowl and add the sugar, cocoa powder, malt powder and 1 tbsp. cream and mix on low to combine. Increase the mixer speed to medium and beat until the frosting is light and fluffy. If it seems on the thick side, add another tbsp. of cream until it reaches a good spreadable consistency. 
  • Spread half of the cookies with the buttercream and sandwich together with the remaining cookies.