Chocolate Sandwich Cookies With Dulce De Leche Buttercream

Please note that this not a vegan or clean recipe.

 

 

Ingredients

 

Cookie:

  • 8 oz (224g) Semi-Sweet Chocolate Squares
  • 3/4 cup (170g) Unsalted Butter
  • 1 cup (200g) White Fine Sugar (also known as granulated sugar)
  • 2 Large Eggs, room temperature
  • 1 3/4 cup (219g) All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt

 

Icing:

  • 2 cups (240g) Icing Sugar
  • 1/2 cup (113g) Unsalted Butter, room temperature
  • 1/2 cup sea moss gel
  • 1/4 cup (76g) Dulce de Leche
  • 1 tbsp Heavy Cream

 

Directions

 

  • In a large heat proof bowl add chocolate and butter. Melt butter and chocolate on the stove top over a saucepan of hot water or slowly melt in the microwave.
  • In a large mixing bowl using a stand mixer with the paddle attachment add the sugar. Slowly pour the chocolate mixture into the sugar and beat on low until well combined.
  • Add the eggs one at a time and beat until smooth and well incorporated.
  • In a separate bowl add the flour, baking powder and salt. Mix to combine.
  • Add the flour mixture to the chocolate mixture in 2-3 additions. Beat until smooth and dough forms into a ball. Cover with plastic and refrigerate dough until firm, approx. 1 hour.
  • Meanwhile make your icing. In a mixing bowl add icing sugar, butter and dulce de leche and whisk on high. Add heavy cream and whisk until light and fluffy. Add icing to a piping bag fitted with a star tip and set aside.
  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Once cookie dough is firm, roll dough into teaspoon size balls. Place balls on a cookie sheet approx. 2 inches apart. Flatten each ball with the palm of your hand and using a fork slide the fork over the top of each cookie to make an imprint.
  • Bake for approx. 10 minutes, just until they are no longer shiny. Let cookies sit on the baking sheet to cool. They will harden as they cool.
  • Once cookies are cool, pipe icing on the back side of one cookie and sandwich together with another cookie. Repeat with all the cookies.

 

NOTES:

Store cookies at room temperature in an airtight container for up to 5 days or freeze for up to one month.

 

Prep Time: 1 Hour
Cook Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
Yield: 42 Cookies

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