In the mood for something both decadent and rich, but light and naturally sweet at the same time?
There is something uniquely comforting about cookies; perhaps because it was likely one of the first rich treats you were introduced to as a child. Back then, cookies seemed bigger and sweeter, which is precisely the reason I felt the need to make these cookies larger than normal. (Who wouldn't want, just for a moment, to feel the simple joys of childhood again?)
The recipe that follows has a number of steps, but I assure you, it's quite easy and worth every second of effort. These giant vanilla cookies are sandwiched together with rich white chocolate that has been flavoured with the natural sweetness of puréed raspberries and blueberries. They are perfect for celebrating the pending arrival of little feet (due to their colour), afternoon tea with the girls (due to their sweetness and dunk-ability), or just the end of a very long work day (just because you deserve it).
Choco-Berry Vanilla Cookie Sandwiches
(Makes approximately 30 sandwiches)
Item's you'll need to make the cookies:
- 1 cup of unsalted butter
- 1 cup of sugar
- 1 cup of brown sugar
- 2 tsps of pure vanilla extract
- 2 eggs
- 3 cups of flour
- 1/2 tsp of salt
- 1 tsp of baking soda
Item's you'll need to make the filling:
- 7 oz of white chocolate
- 1/3 cup of heavy cream (or soy milk)
- 1/2 cup of fresh raspberries
- 1/2 cup of fresh blueberries
- 2 tsps of sugar
**If you'd like to only use raspberries or blueberries, double the amount listed for one and eliminate the other***
1. Preheat the oven to 350 degrees, and set aside two cookie sheets lined with parchment paper.
2. In a medium sized bowl (or the bowl of an electric mixer fitted with the paddle attachment) mix the butter and both sugars together until fluffy. Add the vanilla, then the eggs (one at a time) and mix until well combined.
3. In a separate bowl, whisk together the flour, salt and baking soda. Slowly add the dry mixture to the wet mixture until well combined.
4. Scoop out heaping tablespoons of the cookie dough batter into your hands and roll into a ball. Place the dough balls 1-2 inches apart on the parchment paper (you should only fit six on each sheet). Press each ball lightly with your finger tips until they resemble thick discs.
5. Bake for 8-12 minutes, or until golden. While one tray is baking, prepare the second tray. When the first batch is ready, set the cookies (still on the parchment paper) to cool on a cookie rack for at least 5 minutes, then remove from the paper and let cool completely on cookie rack.
6. While the cookies bake, melt the chocolate in a heatproof bowl set over a small pot of boiling water. Stir often until smooth and then remove from heat. Add the cream to the chocolate and stir until well blended.
7. Purée the raspberries separately in a mixer or food processor with 1 tsp of sugar, then press through a strainer to eliminate the seeds and set aside. Repeat the process for the blueberries and set aside in a separate bowl. (If you are opting for only one berry, purée with 2 tsps of sugar).
8. Add half the white chocolate mixture to each berry bowl (or to one if you've opted to only use one berry) and well with a whisk. Refrigerate for 30 minutes.
9. Once the cookies have completely cooled, match up cookies that are the same size and place them face down on a cookie sheet. Dollop 1 tsp of either the raspberry or blueberry chocolate mixture onto the underside of one cookie and press the other cookie down on top of it until the chocolate reaches the edge. Set aside on a large plate or cookie sheet and repeat until all of the cookies have been sandwiched.
Let the cookies sit and set for 15 minutes before serving (if you want them to be perfect), but if you can't wait, make yourself a hot cup of tea and dunk one as soon as it's ready.
Buon Apetito!
Debora Marino - Debora is a freelance writer (and aspiring novelist) whose passions include travel, delicious cuisine, fine wine and the written word.
