I made these yummy chocolate cookies yesterday. Cookies of any variety are a treat, but there's something special about sandwich cookies, don't you think? These cookies were not difficult to make and seemed even more manageable when only working with part of the dough. It keeps in the fridge, so you can make part of the recipe one day and the rest the next, if you'd like. I'm not a big fan of recipes that are so sensitive you have to bake all the dough at once. Too time-consuming.
Get your chocolate fix with these Fantastic Fudgewiches from Nancy Baggett's The All-American Cookie Book.
(I got my copy of the recipe from the book, but I found it reprinted online here and copied it for you below).
MAKES 20 TO 25 COOKIES
It's best not to make the cookies too large, as two wafers and an ample amount of filling yield a generous serving. For convenience, the fudge may be made ahead and reheated when needed to fill the sandwiches. From "The All-American Cookie Book," by Nancy Baggett (Houghton-Mifflin, 2001)
1 3/4 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder, sifted after measuring, if lumpy
1 teaspoon baking powder
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
2 tablespoons flavorless vegetable oil
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
Scant 1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 1/2 cups semisweet chocolate morsels
1 1/2 ounces unsweetened chocolate, broken up or coarsely chopped
1 1/2 tablespoons unsalted butter, slightly softened
1 teaspoon vanilla extract
About 1 tablespoon unsweetened Dutch-process cocoa powder, optional