Chocolate Fudge Sandwich Cookies

Written by on in Cookies

A moist tender cookie with a sweet fudgy center. The perfect treat for any occasion.

Ingredients:

For The Cookie:

  • 3 1/2 Cups all purpose flour
  • 2/3 Cup unsweetened cocoa powder
  • 2 Teaspoons baking powder
  • 1 1/3 Cup unsalted butter, at room temperature
  • 1 1/2 Cup granulated sugar
  • 1 Tablespoon Espresso powder
  • 1/4 Cup avocado oil or vegetable oil
  • 2 Eggs
  • 1 Tablespoon pure vanilla extract

For The Filling:

  • 1 Can (14 ounces) sweetened condensed milk
  • 10 Ounces bittersweet chocolate chips
  • 2 Ounces unsweetened chocolate, chopped

Instructions:

  1. In a medium size mixing bowl stir together the flour, cocoa powder, espresso powder and baking powder and set to the side.
  2. To the bowl of a stand mixer fitted with a paddle attachment beat the butter on medium high speed for 30 seconds. Add the 1 1/2 cups of sugar and the oil, beat until combined scraping the sides of the bowl occasionally. Beat in the eggs and pure vanilla extract until combined. Add the flour and continue beating until combined.
  3. Separate the dough into two portions and wrap each portion in a piece of plastic wrap. Place cookie dough in the refrigerator and chill for about an hour or until dough is easy to handle.
  4. Preheat the oven to 350°. Line a baking sheet with parchment paper and set to the side. Remove the dough from the refrigerator and shape into 1 inch balls. Place cookie balls 2 inches apart on the prepared cookie sheet. Dip the bottom of glass in sugar and use the glass to slightly flatten each ball. Place in the preheated oven and bake for 7 to 9 minutes or until firm. Remove Cookies from the oven and place on a wire rack to cool.
  5. To prepare the filling, add the unsweetened condensed milk, the bitter sweet chocolate chips and the unsweetened chopped chocolate to a small sauce pan over medium low heat. Cook and stir until Chocolate has melted. Remove from heat and allow to cool completely.
  6. To assemble spread the chocolate filling on the bottoms of half of the cookies, using about one tablespoon for each cookie, then top with remaining cookies and serve.