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Triple Chocolate Crinkle Sandwich Cookies

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These Triple Chocolate Crinkle Sandwich Cookies feature a fudgy, crackly exterior and a rich milk chocolate ganache center, making them a dream for any chocolate lover.

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened dark cocoa powder (such as Hershey’s Special Dark or Dutch-processed)

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

4 oz semisweet chocolate, melted and cooled

1/2 cup powdered sugar (for rolling)

1/2 cup heavy cream

6 oz milk chocolate, chopped

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
  2. In a large bowl, mix the granulated sugar, brown sugar, and oil until smooth and glossy. Beat in the eggs one at a time, then mix in the vanilla extract and cooled melted semisweet chocolate.
  3. Gradually stir the dry ingredients into the wet mixture, mixing just until no dry streaks remain. The dough will be sticky. Cover the bowl and refrigerate for at least 2 hours, or until firm enough to scoop.
  4. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  5. Scoop chilled dough into 1-tablespoon portions, roll each into a ball, coat thoroughly in powdered sugar, and place 2 inches apart on the prepared baking sheets.
  6. Bake for 10–12 minutes, or until the cookies are cracked on top and just set around the edges. The centers should remain slightly soft. Cool completely on a wire rack.
  7. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped milk chocolate and butter in a heatproof bowl. Let it sit for 1 minute, then stir until smooth and glossy. Stir in the vanilla extract. Let the ganache cool until thick enough to pipe or spread.
  8. Pair the cookies by similar size. Pipe or spoon about 1 tablespoon of ganache onto the flat side of one cookie, then top with a second cookie, pressing gently to spread the filling to the edges.
  9. Let the assembled sandwich cookies sit at room temperature for 15–20 minutes, or refrigerate briefly to firm up the ganache and create clean edges.

Notes

Chill the dough for at least 2 hours to prevent the cookies from spreading too much during baking.

You can use bittersweet or milk chocolate instead of semisweet chocolate if needed.

Store leftover ganache in the fridge for up to a week and reheat gently before using.

For a variation, add a flavored extract, like mint or orange, to the ganache.

Nutrition

Find it online: https://chocolatecoveredamy.com/triple-chocolate-crinkle-sandwich-cookies/