These Double Chocolate Sandwich Cookies have a luscious layer of chocolate fudge sandwiched between two soft chocolate sugar cookies. They’re sweet, rich and just overall delicious. If that wasn't enough, they’re gluten free, egg free, nut free and can easily be dairy free (vegan)!
In a large bowl, whisk together the gluten free flour, the cocoa powder, the baking powder and the pinch of salt.
In a small bowl, using a spoon, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
In a large bowl of an electric mixer or in a large bowl using a hand held mixer, beat the butter or vegan baking stick and both sugars until fluffy. About 2 minutes.
Then slowly beat in the cornstarch water mixture, milk and vanilla until combined. It will look chunky and that’s normal.
Slowly add in the gluten free flour mixture a little at a time and beat until just combined. Use a spatula to scrape down the sides and combine.
Turn the mixer off and form the dough into a flat disc. If the dough seems too sticky, add a little cocoa powder on the dough to keep it from sticking. Wrap the disc in plastic wrap and refrigerate for an hour.
After an hour, take the dough out and let it rest on the counter for about 10 min. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
On a clean work surface, after the 10 min, use a rolling pin to roll out your dough. If it seems too sticky, add some more coca powder to prevent sticking.
Roll the dough to about ¼ inch in thickness. Take your linzer cookie cutters or just basic round cookie cutters and cut the cookies. If you’re using linzer cookie cutters, I only like to cut a hole in the center of the top cookie and not the bottom cookie, otherwise the filling oozes everywhere.
Place the cookies on the baking sheet about 3 inches apart.Pop the extra cut out dough into the fridge while these are baking. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 9 minutes.
Make the Chocolate Filling
In a medium microwave safe bowl, heat the chocolate chips and the butter or vegan baking stick in 15 second increments, stirring after each time until melted. Do not rush this process because if you overheat the chocolate, it will seize up and basically not be usable.
Using a butter knife or small icing spatula, frost the bottom side of one cookie and then place another cookie on top of the wet chocolate, making sure the bottom is on top of the chocolate. You want both bottoms of the cookies to be touching the chocolate filling and the nice tops of the cookies to be on the outside. If you made linzer cookies, some of the chocolate might ooze up the top of the cookie and that’s totally fine. Work quickly because the chocolate hardens fast.
Repeat this step for the rest of the cookies. If the chocolate gets too hard to work with, reheat in 10 seconds increments.
Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate for the filling. All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ packed cups of regular flour (252 grams), packed cups of cocoa powder and 2 tablespoons of milk. Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.