Chocolate Sandwich Cookies- A day of baking with my boy

My younger one was home sick from school. Nothing major, a mild cold, and an altogether under-the-weather disposition. Some mothers cuddle their kids when they're unwell, some read to them and some sit,to patiently watch the nth episode of SpongeBob (all of which I did, but, seriously, with the whole day ahead, do we need to waste away in Krusty Krab world). We decided to spend that good chunk of day baking cookies. I use the plural form "we", although you must know the "I" in "we" was major in making the decision. Between spells of non-wellness,  Z would measure out ingredients for our chocolate sandwich cookies, sifting and then cutting out, finally sandwiching them to his delight. We talked and we created. Finally some baked goodies, sugar rushes and a kitchen mess later we had a day's collection of fun memories to go with our yummy delights.

I whipped up two flavored fillings to go with these beauties. Did I mention that these sandwich cookies are the bomb, no exaggeration?! They are not only one of mine and the childrens' favorites, but JZ's as well, and that's saying a lot for a man who does not enjoy "intensely chocolate" anything.
Delicately crispy, with a sort of depthful chocolate taste, the kind that says "80% cacao and and good for you" (hypothetically, I'm saying), these are flavor packed and subtly sweet. The wafer is great on it's own , if you're not a fan of creamed centers. Though, it is MOST good,with the overfilled middle brimming with sweet cream, balancing out the overall taste.


For the cookie:  

(Cookie recipe adapted from Martha Stewart's Chocolate Wafer  Cookies) 

• 1 1/4 cups all purpose flour
• 1/4 cup unsweetened cocoa 
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 c light brown sugar
• 1/3 c granulated sugar
• 1 stick unsalted butter, softened at room temperature
• 1 tsp vanilla extract
• 1 large egg

Method:

• Preheat oven to 350°

Z  shaped the dough and took the picture .

• Line two large baking sheets with parchment paper; set aside.
• In a bowl of an electric stand mixer, mix together the flour, cocoa, baking soda, baking powder, salt and sugars. 
• Beat in butter and incorporate with the rest of the mixture. Add in the egg, then vanilla. Mix until a uniform dough forms. 
• Turn out dough onto floured surface and divide into two.
• Mold both pieces into flat rectangles, wrap each with plastic wrap and refrigerate for 30 minutes.
• Take one shaped dough, unwrap top of the plastic wrap, keeping the bottom part of the dough on plastic and roll with a floured rolling pin until piece is about an 1/8 inch thick rectangle (be careful, it is very thin and can break).  
• If needed use more plastic wrap to completely cover flattened dough (use baking sheet or flat surface to place the covered, flattened dough). Refrigerate for an additional 10 minutes or until firm.
• Repeat for the other remaining rectangle.
• Take out chilled dough.
• Carefully cut circles using a 2 inch cookie cutter straight on the flattened dough with the plastic lining only the back of dough, careful not to cut through plastic. 
• Slowly transfer cut-outs to the parchment lined cookie sheets.
• Roll up excess dough, refrigerate and repeat process.
• Bake for 6 minutes, rotate sheet (s) turning pans once for even baking, and bake an additional 6 minutes or until the cookies are set. 
• Transfer cookies to a rack immediately to cool.
• While the cookies cool, prepare the filling.

I try my hardest to reach the prescribed 1/8 " thickness, unfortunately some ends come out slightly thicker each time. I pacify myself saying it is in form with the rustic, homemade look ;-)

Chocolate cream filling:

• 1/2 c milk chocolate chips
• 1/2 c semisweet chocolate chips
• 1/3 c heavy cream
• 1 tbsp unsalted butter
• Small pinch of salt
• 1 tsp vanilla extract

On low heat, over a pan of hot water, place a heatproof bowl and simmer chocolate chips, cream, and butter in the bowl. Stir till melted and smooth. Pinch in salt . Pour in vanilla, stir again and take off heat. Leave to cool.

Vanilla cream filling:

• 1 c confectioner's sugar
• 3 tbsp unsalted butter
• 1 tbsp vegetable shortening
• 1 tsp vanilla extract

 With an electric mixer, beat all the ingredients starting on low speed, until somewhat combined. Increase speed to medium  after all the sugar has been absorbed ( you don't want a shower of sugar all over you and the kitchen) Beat for 2 minutes or until light and fluffy.

Once all the cookies are cool, spread a generous dollop of filling on flat end of one cookie. Top with another cookie and press so that the filling oozes out to the edges. Scrape off excess from sides.
Makes a little over 2 dozen cookies.
Notes:
Dough that is cut and placed on baking sheet should be kept refrigerated until batch is ready to be baked.


Baking these gems today  and being able to spend time with my little guy was so worth it, a lesson learned on seizing the opportunity in unlikely moments.  A plate of cookies and some ice cold milk later, he asks, "Amma, can I watch my Spiderman movie?" To which my head quietly resounds, "And that's why you're home from school today?"

The Oreo is my most beloved chocolate sandwich cookie. Always having been my favorite, it took me through two pregnancies where the only thing I wanted and could eat was my package of Oreos. I gorged on them, polishing off whole rows of these chocolate cream- centered delights, with no shame at all. I won't be unfaithful and say mine are better, but they are a good contender, making a strong stand in their own league of captivating sandwiched delights . 

• ******

 Don't tell  God how big the mountain is; tell that mountain how big your God is.  Do it - it works so much better.


"... Jesus told them. “I tell you the truth, if you had faith even as small as a mustard seed, you could say to this mountain, ‘Move from here to there,’ and it would move. Nothing would be impossible.” Matthew 17:20 (NLT)