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Matt McCrae's Chocolate Sandwich Cookies


Matt McCrae's Chocolate Sandwich Cookies


Note: Matt hasn't figured out how to keep the cookies crisp once the frosting is added, so he puts them together shortly before serving.


Ingredients for 3 dozen 5 cm (2 in) single cookies:


·         ½ cup sugar

·         ½ cup butter at room temperature

·         1 egg at room temperature

·         1 teaspoon vanilla

·         1 ¼ cups flour

·         ¼ cup cocoa powder

·         ½ teaspoon baking soda

·         1 teaspoon cream of tartar

·         ¼ teaspoon salt

·         Optional: 1 teaspoon instant espresso powder




1.      Measure flour into a separate bowl.

2.      Add remaining dry ingredients, stir to combine, and set aside.

3.      Cream softened butter and sugar together.

4.      Add the vanilla and egg and mix for at least 20 seconds.

5.      Add dry ingredients in 4 or 5 increments, stirring well after each addition.

6.      Either roll into logs, wrap in waxed paper, and refrigerate overnight, then slice,

7.      OR refrigerate for at least one hour or until firm.

8.      Roll out, one-third at a time, on a floured board or silicon mat.

9.      Cut to desired shapes.

10.    Bake at 350 degrees for 8 -12 minutes.

11.    Fill with ganache or chocolate buttercream.


Chocolate Ganache


1.      Heat 1/3 cup heavy cream to just below boiling.

2.      Pour cream over 90 gm (3 oz) semisweet chocolate or other preferred type.

3.      Stir until smooth.

       Optional: ½ teaspoon instant espresso powder



Chocolate Buttercream


Beat together:

·         ¼ cup softened butter

·         2 cups powdered sugar

·         3 tablespoons cocoa powder

·         Pinch of salt

·         1 ½ tablespoons milk or cream


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