Chocolate Chip Graham Sandwich Cookies

“As a child, every time I spent the night with my grandparents Mimi and Grandad, Mimi served me a bowl of graham crackers broken into pieces with milk poured on top, cereal style.”- Brian Hart Hoffman

Made with graham flour and honey, this revamped artisan cookie was inspired by those flavor profiles and my love of a big ole chocolate chip cookie. The rich Vanilla Buttercream filling stands in for the milk in this epic sandwich cookie. 

Chocolate Chip Graham Sandwich Cookies
Makes 17 sandwich cookies
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • 1 tablespoon (21 grams) honey
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 21/4 cups (281 grams) all-purpose flour
  • 1 cup (135 grams) graham flour
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¾ teaspoon (3.75 grams) baking soda
  • 2 cups (340 grams) chopped 60% cacao semisweet chocolate
  • Vanilla Buttercream (recipe follows)
  1. Preheat oven to 375°F (190°C). Line 3 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in honey. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flours, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chopped chocolate. Using a 2-tablespoon scoop, scoop dough (about 40 grams each), and place at least 2 inches apart on prepared pans. 4. Bake until lightly golden, about 8 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Let cool completely on wire racks.
  4. Place Vanilla Buttercream in a piping bag fitted with a closed star piping tip (Ateco #847). Pipe Vanilla Buttercream in a spiral starting at center on flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream. Refrigerate until set, about 30 minutes.


Vanilla Buttercream
Makes about 3 cups
  • 1 cup (227 grams) unsalted butter, softened
  • 1 tablespoon (18 grams) vanilla bean paste
  • ⅛ teaspoon kosher salt
  • 4 cups (480 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) whole milk
  1. In the bowl of a stand mixer fitted with the paddle attachment,
  2. beat butter at medium speed until creamy, about 2 minutes. Beat in vanilla bean paste and salt. Gradually add confectioners’ sugar in two additions alternately with milk, beating until smooth. Use immediately.



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