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Chocolate Chip Cookies:

2 cups (260 grams) all purpose flour

1 teaspoon (6 grams) baking soda

1/2 teaspoon (2 grams) salt

3/4 cup (170 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

2/3 cup (140 grams) firmly packed light brown sugar

1 large egg (50 grams), at room temperature

1 large egg yolk (18 grams), at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

1 1/2 cups (240 grams) semi-sweet or bittersweet chocolate chips

Vanilla Cream Filling:

1/4 cup (55 grams) vegetable shortening

4 tablespoons (55 grams) butter, at room temperature

1 cup (115 grams) confectioners (powdered or icing) sugar

1 1/2 teaspoons (6 grams) pure vanilla extract

1/2 cup (120 ml/175 grams) light corn syrup (can use golden syrup or liquid glucose)

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Chocolate Chip Cookies: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the egg, egg yolk, and vanilla extract and beat until well combined.

Add the flour mixture to the creamed mixture and beat just until incorporated. Stir or beat in the chocolate chips. If the batter is quite soft, cover and refrigerate until firm (about 30-60 minutes).

For large cookies, take about 3 tablespoons (45 grams) of batter and form it into a round ball (can also use an ice cream scoop). Place eight balls of batter on each baking sheet, spacing them several inches apart (about 8 cm). With the palm of your hand, gently flatten each ball into a round. Bake the cookies for about 12 - 14 minutes, or until they are golden brown around the edges but still a little soft in the center. (The longer you bake the cookies the more crispy they will be.) Rotate your baking sheet front to back about halfway through the baking time. Remove from oven and place on a cooling rack. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Vanilla Cream Filling: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the shortening and butter until creamy and smooth. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise.

To Assemble: Take one cookie and spread about two tablespoons of the filling on the flat side of the cookie. Top with another cookie.

The assembled cookies can be covered and stored at room temperature, or in the refrigerator, for several days. Serve at room temperature.

Makes about 10 - 4 inch (10 cm) sandwich cookies.


There is a grocery store in my neighborhood that sells their bakery cookies in bulk. They rotate their selection so it's always a surprise to see what they're offering on any given day. One of my favorites is their Chocolate Chip Sandwich Cookies. I like them so much that I thought I should make them at home. I started with my favorite Chocolate Chip Cookie recipe which makes a cookie that is sweet and buttery with wonderfully crisp edges. For the filling I made the Vanilla Cream Filling that I use to fill my Whoopie Pies. I was so happy with the results that I might try making some of the other cookies I normally buy.

When making sandwich cookies try to make the cookies all the same size. Because if the cookies are different sizes they don't fit together perfectly, which means they won't look very nice, plus the filling may leak out.

I really like the vanilla flavor and the wonderfully soft and creamy texture of the Vanilla Cream Filling. It reminds me of marshmallow cream. The creamy texture comes from the addition of vegetable shortening and light corn syrup (can substitute with golden syrup, agave, or brown rice syrup, or liquid glucose). Vegetable shortening is a solid white fat that remains solid even at room temperature. Since it doesn't have any flavor I like to use it in combination with butter. But if you don't want to use vegetable shortening, you can replace it with an equal amount of butter.