Recipe Background
Chocolate Chip Sammies just cannot help themselves — they need to go all in with dessert! One buttery, rich, melt-in-your-mouth cookie isn't enough. You need two cookies for double the chocolate chip experience! And you need buttercream frosting in between them because... because it's just so amazing, that's why! Chocolate Chip Sammies are dessert, elevated!
Chocolate Chip Sammies just cannot help themselves — they need to go all in with dessert! One buttery, rich, melt-in-your-mouth cookie isn't enough. You need two cookies for double the chocolate chip experience! And you need buttercream frosting in between them because... because it's just so amazing, that's why! Chocolate Chip Sammies are dessert, elevated!
Ingredients
For the cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoons fine sea salt
- 2 sticks unsalted butter melted, cooled
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2/3 cup miniature chocolate chips
- 1/2 cup semisweet chocolate chips
For the buttercream frosting:
- 2 sticks unsalted butter room temperature
- 3 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Directions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-size mixing bowl, add the flour, the baking soda, and 1 1/4 teaspoons of the salt and whisk to combine.
- In a large mixing bowl, add 2 sticks of the melted and cooled butter, the granulated sugar, and the brown sugar and using an electric handheld mixer, beat on medium-high speed until the butter mixture resembles a paste, about 2 minutes. Be careful not to overmix.
- Add the eggs to the butter mixture, 1 at a time, and beat well after each addition. Make sure to scrape down the sides and bottom of the bowl after each addition.
- Add 2 teaspoons of the vanilla to the butter mixture and beat to combine.
- Add the flour mixture to the butter mixture and beat on low speed until evenly incorporated. Make sure to scrape down the sides and the bottom of the bowl and mix again to ensure none of the flour mixture remains visable.
- Add the miniature chocolate chips and the semisweet chocolate chips to the dough and fold to combine.
- Drop tablespoon-size mounds of the dough on the prepared baking sheet, spacing each dollop about 2 inches apart.
- Bake until the edges are just set, about 10 minutes.
- Allow the cookies to cool completely.
- In a large, clean mixing bowl, add the remaining room temperature butter, the powdered sugar, the remaining vanilla extract, and the remaining salt and using an electric handheld mixer with clean beaters, beat starting on low speed and slowly increase the mixing speed to medium-high.
- Beat until the butter mixture becomes a smooth and fluffy frosting, about 2-3 minutes.
- In a piping bag fitted with a large, round piping tip, add the frosting and twist the bag shut.
- Flip 1/2 of the cookies over so they are bottom-side up.
- Pipe about 2 tablespoons of the frosting over the surface of each of the flipped cookies.
- Place a cookie, bottom-side down, on top of each of the frosting layers. Make sure to press the cookies together gently.
- Allow the sammies to set, about 30 minutes.
- Serve.
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