Chocolate Chip Cookie Sandwiches

Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup (225g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g) packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups (340g) semi-sweet chocolate chips
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 2-3 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. 1

   Preheat and prep: Heat oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. 2

   Make the cookie dough: Beat butter and both sugars until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla. Mix in flour, baking soda, and salt until just combined. Fold in chocolate chips by hand.

3. 3

   Scoop and bake: Scoop 24 balls of dough (about 1.5 tablespoons each) onto the prepared sheets, 2 inches apart. Bake 10-12 minutes until edges are golden and set but centers still look slightly underdone.

4. 4

   Cool on the pan: Rest cookies on the hot baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before filling, at least 30 minutes.

5. 5

   Make the buttercream: Beat softened butter for 2 minutes until pale and fluffy. Add powdered sugar one cup at a time, then vanilla and salt. Add heavy cream one tablespoon at a time, mixing until smooth and spreadable.

6. 6

   Assemble the sandwiches: Pair cookies by size. Spread or pipe about 2 tablespoons of buttercream onto the flat side of one cookie from each pair. Press the matching cookie on top until the filling just reaches the edges.