I’m sorry it took me a little while to post the recipe for our Cream Filled Chocolate Cookies, I know I shared the photograph on Instagram a couple of weeks ago and I wish I could have shared it sooner, but here it is! It’s been a crazy couple of weeks, aside from the daily stuff at home and work I’ve been having extra activities at Kristen’s school. We have a different school cycle in Guatemala, so this month we had the end of the school year. This year, it meant the end of preschool for our family, which I hadn’t anticipated could be so sad! My little baby is going to the “big school”. No more going to the familiar little place with the warm and loving teachers, and for her it also meant saying goodbye to the friends she made during the last three years, and to the place she finds so comfortable and safe. This milestone made me realize that time flies by too quickly, and that maybe the lasts, like the last day of preschool, or the last day our babies ride in their carriage, the last day they slept in their crib can be even more meaningful and definitely more melancholic than the firsts in our lives. So I’ve been doing that… and in between we made these cookies.
These are crisp, chocolate cookies filled with a creamy vanilla filling. The filling is pretty basic and, I haven’t tried it myself, but you can probably use different flavorings such as peppermint with a little green food coloring to make chocolate-mint cookies. Or just keep the flavor vanilla and play with food coloring to make chocolate and pink… or chocolate and blue filled cream cookies for a baby shower, maybe? For Halloween you can try orange food coloring. You get the idea.
I used a scoop to make my cookies, so if you have a chance to get this item before you make this recipe, I really recommend that you do. Not just for this recipe but for any cookie recipe. It makes it so easy to portion the dough and you get even sizes which results in prettier cookies.
Cream Filled Chocolate Cookies
Recipe from Martha Stewart
Yields: 30 cookies
Ingredients for the Chocolate Cookies:
1 ¼ cups all-purpose flour
¾ cup Dutch-process cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
1 ½ cups sugar, plus more for flattening cookies
10 tablespoons (1 ¼ sticks) unsalted butter, room temperature
1 large egg, room temperature
Ingredients for the Vanilla Cream Filling:
Yields: about ½ cup
¼ cup (½ stick) unsalted butter, room temperature
¼ cup solid vegetable shortening
1 ¾ cups confectioners’ sugar
½ tablespoon pure vanilla extract
Procedure (For the cookies):
- Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low-speed, gradually add the flour mixture; continue beating until dough is well combined.
- Using a 1 ¼-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about ⅛-inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)
- Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.
- Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
Procedure (for the Vanilla Cream Filling):
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined.
- With mixer on low-speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.
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