Chocolate-Caramel Sandwich Cookies

Of course, you can make these as unfilled cookies and get twice as many. If you do that you may want to cut back a bit on the salt (the salt balances out the sweetness of the caramel filling). I user a #40 disher to portion the cookies. Finally, you will need to make some caramel sauce before you make the filling.

This recipe was adapted from a Martha Stewart recipe.

Chocolate Blackout Cookies

This recipe is based on Martha Stewart’s Double Chocolate Cookies using Ghirardelli bittersweet chocolate chips (60% cacao). You can sometimes get a large bag at Costco for a good price.I tripled the recipe and used a convection oven to cook 18 cookies at a time.

My wife tasted them and said they were better than the Blue Chip Cookie Triple Chocolate cookies.

Black and White Cookies

You can usually find these distinctive cookies at Jewish bakeries. When you frost them, make sure that you keep the icing in a straight line down the center of the cookie.

Makes eight cookies.

Black and White Cookies

Ingredients

Cookies

• 3 cups all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• ½ cup vegetable shortening
• 1 cup plus 3 tablespoons sugar
• 2 large eggs plus 1 egg yolk
• 1 tablespoon vanilla extract
• ¼ cup heavy cream

Icings

• 4 cups confectioners’ sugar
• 2 tablespoons plus 2 teaspoons light corn syrup
• ½ teaspoon vanilla extract
• 2 tablespoons Dutch-process cocoa powder
• 2 ½ teaspoons lemon juice

Recipe

Cookies

1. Preheat oven to 350°.
2. Whisk together flour, baking powder, baking soda and salt.
3. In the bowl of a stand-mixer beat butter, shortening and sugar on medium speed until light and fluffy (3 minutes). Add eggs and egg yolk one at a time beating between each addition until egg is fully incorporated. Beat in the vanilla. Add the flour mixture in two batches alternating with the cream. Beat until just combined.
4. Line two baking sheets with parchment paper. Use a ¼ cup measuring cup to scoop dough onto baking sheet three inches apart. Bake until edges begin to turn golden and the centers are tender (10 – 12 minutes). Transfer parchment and cookies to a wire rack and let cool for 10 minutes. Remove cookies from parchment and let cool completely.
5. Prepare chocolate and white icings (see below). On the bottom of each cookie using a small offset spatula spread chocolate icing over half the cookie and white icing over the other half. Let icing set for 30 minutes.

Icings

1. Whisk sugar, corn syrup, vanilla and 2 tablespoons water until smooth. Add more water until mixture is slightly thicker than honey. Divide the icing in half.
2. Stir lemon juice into one half to make white icing and cocoa powder into the other to make chocolate icing. Thin with water, if needed and use immediately.