Name: The Ultimate Chocolate Chip Cookie Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups sugar – brown – packed; 2 sticks butter, unsalted – melted; 1 egg – large; 1 egg yolk – large; 2 tbsp milk – whole; 1 1/2 tsp vanilla extract; 3 cups flour – all-purpose; 1/2 tsp baking soda; 1/2 tsp Kosher salt; 1 1/2 cups chocolate chips – semi-sweet; Mascarpone Cream; 8 oz. mascarpone cheese (Italian Cream Cheese); 1/4 cup powdered sugar; 2 tsp. vanilla extract; 1 cup heavy whipping cream

Description

This Langlois recipe was developed because my husband is a chocolate chip cookie connoisseur but no cookie out there lived up to his idea of perfection. There was a lot of testing and cookie eating until he agreed we founded the one! Then we took it to the next level to make a cookie sandwich with mascarpone cream we got from St. James Cheese Company. You can Chef Amy Sins’ Facebook live cocktail and cookie hour here.

Ingredients

Scale

2 cups sugar – brown – packed
2 sticks butter, unsalted – melted
1 egg – large
1 egg yolk – large
2 tbsp milk – whole
1 1/2 tsp vanilla extract
3 cups flour – all-purpose
1/2 tsp baking soda
1/2 tsp Kosher salt
1 1/2 cups chocolate chips – semi-sweet

Mascarpone Cream
8 oz. mascarpone cheese (Italian Cream Cheese)
1/4 cup powdered sugar
2 tsp. vanilla extract
1 cup heavy whipping cream

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Instructions

Using the paddle attachment of an electric mixer, add sugar to bowl. While mixing on low speed, slowly add butter until it forms a smooth paste, about 1 minute. Add egg, egg yolk, milk, and vanilla. Continue to mix on low speed unitl well combined, about 3 seconds. Slowly add the flour, baking soda and salt, continue to mix on low for about 2 minutes. Add the chocolate chips and blend on medium high for about 1 minute. This slightly breaks up the chocolate chips. Refrigerate dough for 45 minutes to 1 hour.

While the dough is chilling, preheat the oven to 375∞. Line a cookie sheet with parchment paper and spoon out cookie dough in 1 tablespoon portions. Place another 1 tablespoon portion directly on top of the other like a snowman.

Refrigerate for another 15 minutes. Bake in the oven for 13 to 15 minutes. Rotate halfway through for even browning. Allow to rest for 2 minutes before removing from the pan and cooling on wire racks.

Beat whipping cream at medium speed with an electric mixer until stiff peaks form. In another bowl combine sugar, vanilla and mascarpone. Gently fold whipped cream into mascarpone mixture. Chill for 15 minutes.

Once the cookies are cooled, place a large spoonful of the mascarpone cream on a cookie and then top with another cookie to make a cookie sandwich. Place the cookie sandwich in the freezer or refrigerator for 15 minutes, then enjoy the ultimate chocolate chip cookie sandwich.

Notes

Substitute dairy free butter and gluten free flour to adapt this recipe. You can use oat milk, almond milk or coconut milk as a substitution. Enjoy this ultimate chocolate chip cookie. Special thanks to St. James Cheese for providing the cheese for us to test this recipe.