Chocolate Sandwich Cookies with Browned Butter and Walnut Filling

At first glance, these seem like they might be fussy. They require a food processor, chilling time, and you have to sandwich them together. But, I actually chose this recipe as my first to try from the Dahlia Bakery Cookbook because it could be made in stages, allowing for fun baking, but fun with baby time, too. K took the Fudgelet upstairs when I needed to use the food processor (he still doesn’t like the sound of it, but at least can tolerate the mixer now), but otherwise, everything was easy to make with him around.

IMG_1699

I made a few changes….we already had some walnuts at home, and I felt like they would be good in the cookies. So, I simply had K pick up some more, rather than picking up pecans and still having walnuts I needed to use. I also added chocolate chips to the cookies…not as a substitute, just as a “I love chocolate” excuse. Feel free to use pecans and leave out the chips, but I really liked them this way. I am not the type of person who likes brownies with walnuts that much (they’re okay) but if you are, you will love these.

Directions for Chocolate Sandwich Cookies with Browned Butter and Walnut Filling

Adapted from Dahlia Bakery Cookbook 

Cookies

  • 126 g flour
  • 43 g cocoa powder
  • 118 g (9 Tablespoons) butter, softened
  • 175 g granulated sugar
  • 1 egg, room temperature
  • ¼ cup toasted, cooled, and finely chopped walnuts
  • 1/4 cup mini chocolate chips
  • 1 Tablespoon vanilla extract
  • ½ teaspoon kosher salt

 

Whisk together the flour, cocoa powder, and baking soda. In your mixer bowl, paddle together the butter and sugar on medium-high until fluffy (about 3 minutes). Scrape down the sides of the bowl as necessary.

IMG_1683

IMG_1685

Add the egg on medium-low, and beat it in.

 

IMG_1686

Then add the chocolate chips, walnuts, vanilla, and salt.

IMG_1688

Add the dry ingredients on low in 3 or 4 batches, mixing just until combined. Again, make sure you’ve been scraping the sides (and bottom) of the bowl to mix everything.

IMG_1691

Chill the dough for one hour or longer. When ready to bake, preheat the oven to 375 degrees. Scoop out the cookies as big as you like (2 teaspoons is the suggested size). Spread them about 1 inch apart on lined baking sheets.

IMG_1694

Press them flat (about ¼ inch thick).

IMG_1695

Bake one pan at a time for about 7 minutes, until they are cooked through and feel set. Allow them to cool on the pans for 10 minutes before removing them. Then, allow them to cool completely before filling them.

IMG_1696

Filling

  • 85 g (6 Tablespoons) butter
  • 1 cup toasted, cooled, and chopped walnuts
  • 105 g powdered sugar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon kosher salt

 

Brown the butter in a saucepan (melting until it gets brown bits). In the food processor, combine the brown butter, walnuts, powdered sugar, vanilla, and salt.

IMG_1692

Pulse until a thick paste forms.

IMG_1693

Chill the filling while you finish making the cookies. Then, sandwich the cookies together with about 2 teaspoons of filling.

IMG_1697

Directions for Chocolate Sandwich Cookies with Browned Butter and Walnut Filling (without pictures)

Adapted from Dahlia Bakery Cookbook 

Cookies

  • 126 g flour
  • 43 g cocoa powder
  • 118 g (9 Tablespoons) butter, softened
  • 175 g granulated sugar
  • 1 egg, room temperature
  • ¼ cup toasted, cooled, and finely chopped walnuts
  • 1/4 cup mini chocolate chips
  • 1 Tablespoon vanilla extract
  • ½ teaspoon kosher salt

 

Whisk together the flour, cocoa powder, and baking soda. In your mixer bowl, paddle together the butter and sugar on medium-high until fluffy (about 3 minutes). Scrape down the sides of the bowl as necessary. Add the egg on medium-low, and beat it in. Then add the chocolate chips, walnuts, vanilla, and salt. Add the dry ingredients on low in 3 or 4 batches, mixing just until combined. Again, make sure you’ve been scraping the sides (and bottom) of the bowl to mix everything.

 

Chill the dough for one hour or longer. When ready to bake, preheat the oven to 375 degrees. Scoop out the cookies as big as you like (2 teaspoons is the suggested size). Spread them about 1 inch apart on lined baking sheets. Press them flat (about ¼ inch thick). Bake one pan at a time for about 7 minutes, until they are cooked through and feel set. Allow them to cool on the pans for 10 minutes before removing them. Then, allow them to cool completely before filling them.

 

Filling

  • 85 g (6 Tablespoons) butter
  • 1 cup toasted, cooled, and chopped walnuts
  • 105 g powdered sugar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon kosher salt

 

Brown the butter in a saucepan (melting until it gets brown bits). In the food processor, combine the brown butter, walnuts, powdered sugar, vanilla, and salt. Pulse until a thick paste forms. Chill the filling while you finish making the cookies. Then, sandwich the cookies together with about 2 teaspoons of filling.

Advertisements

2 thoughts on “Chocolate Sandwich Cookies with Browned Butter and Walnut Filling

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s