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Double chocolate cookie sandwiches – Fudgy chocolate cookie that is soft and chewy, with a dark chocolate creamy filling and topped with flakey salt!

If you’re a chocolate lover, these double chocolate cookie sandwiches are going to be your new favorite treat! Two rich, soft chocolate cookies sandwiched together with smooth, velvety chocolate ganache make for an irresistible combination. They’re perfect for any occasion or when you simply need a chocolate fix! Plus, no cookie cutter needed—just balls of dough and some sheets of parchment paper!

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Why You’ll Love This Recipe

Intensely Chocolatey: These fudgy chocolate cookies deliver double the chocolate goodness with rich cookies and a creamy chocolate filling.
Simple Ingredients: Easy to make with quality ingredients you likely already have in your pantry.
Quick Baking: No need for chilling time between batches—just shape the cookie dough balls and pop them in the oven!
Perfect for Special Occasions: These double chocolate cookie sandwiches are ideal for gifting or serving at gatherings, adding a touch of indulgence to any occasion.
Elevated by Ganache: The smooth, decadent chocolate ganache filling takes these cookies to the next level of deliciousness.

Ingredients – Double chocolate cookie sandwiches

Semisweet chocolate chips
Heavy cream
All-purpose flour
Unsweetened cocoa powder
Baking soda
Fine salt
½ cup butter, softened
Granulated sugar
Light brown sugar
1 large egg, at room temperature
Pure vanilla extract

Step-by-Step Instructions

Heat the Cream: Place the heavy cream in a medium bowl. Heat in 30-second intervals, stirring between each, until the cream is hot and just starting to bubble.
Add the Chocolate: Remove the cream from the microwave and add the chocolate. Stir continuously until the chocolate is fully melted and smooth.
Microwave if Needed: If necessary, microwave the mixture in 10-second bursts, stirring between each, until the chocolate is completely melted.
Cool the Ganache: Set the ganache aside to cool to room temperature for about 30 minutes.

Cookies:

Preheat the Oven: Preheat your oven to 350°F (177°C) and line large baking sheets with sheets of parchment paper.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In an electric mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until light and creamy.
Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl as needed.
Add Dry Ingredients: Gradually incorporate the dry ingredients into the butter mixture, mixing on low speed until a thick chocolate cookie dough forms.
Shape the Dough: Scoop the dough into 1-inch balls, about 1 tablespoon (30g) each, and place them on the prepared cookie sheets. Flatten each ball of dough into discs using the bottom of a glass.
Chill the Dough: Cover the dough with plastic wrap and place the baking sheets in the refrigerator for 15 minutes to chill.
Bake the Cookies: Once chilled, bake the cookies for 8–10 minutes, or until the edges are set and the tops begin to crack. Baking time may vary slightly based on your oven.
Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips and Tricks

Room Temp is Key: Make sure your butter and egg are at room temperature before starting. Trust me, it makes all the difference—your dough will mix better, and the cookies will turn out super soft.
Flour Power: When measuring flour, spoon it into your measuring cup and level it off with a knife. Scooping directly from the bag packs it down, and no one wants dense cookies!
Ganache Troubles? No Problem: If your chocolate ganache is too runny, give it a little more time to cool. Too thick? Pop it in the microwave for 5-10 seconds, and it’ll be spreadable again in no time.
Consistent Cookies: Using a cookie scoop is a game-changer for making sure all your cookies are the same size, which is perfect for sandwiching them together.
Even Baking: If you’re baking more than one tray of cookies at a time, be sure to rotate the pans halfway through. This keeps the cookies baking nice and evenly!
Keep ’em Soft: Want your cookies to stay soft for days? Store them in an airtight container with a slice of bread. The bread works some magic to keep everything soft and chewy.
Flavor Boost: For an extra flavor boost, try adding a pinch of espresso powder to the dough. It’ll intensify the chocolate flavor without making the cookies taste like coffee—it’s a win-win.
Ganache Fun: Want to get fancy? Swap out the semisweet chocolate for mint or orange-flavored chocolate and take these double chocolate cookie sandwiches to the next level.
Love a Crisp Cookie?: If you’re more of a crispy cookie fan, you can skip chilling the dough. They’ll spread a little more and bake up nice and crunchy!

Recommended Tools

Stand Mixer or Handheld Mixer with a paddle attachment
Mixing Bowls (large and medium)
Measuring Cups and Spoons
Whisk (for dry ingredients)
Cookie Scoop (for evenly portioning dough balls)
Parchment Paper or Silicone Baking Mats (to line the baking sheets)
Large Baking Sheets
Wooden Spoon (for mixing the ganache)
Microwave-Safe Bowl (for heating the cream)
Spatula (for scraping down the sides of the bowl)
Cooling Rack (for cooling the cookies)
Piping Bag with Wilton Tip #12 (optional, for piping ganache)
Measuring Cup or Glass (for flattening the dough balls)
Plastic Wrap (for chilling the dough)
Wire Rack (for cooling cookies)
Wire whisk for whisking dry ingredients
Offset Spatula (for spreading ganache, if not using a piping bag)

Assemble the Double Chocolate Cookie Sandwiches:

Pipe or Spread Ganache: Once the cookies are fully cooled, spread or pipe the ganache onto the bottom of half the cookies. Use Wilton tip #12 if you have a piping bag for even distribution.
Sandwich the Cookies: Gently press the remaining cookies on top of the ganache to form double chocolate cookie sandwiches.
Optional Topping: Drizzle extra ganache over the top of each sandwich and sprinkle with flaky salt for added flavor and texture.

FAQs

Can I use milk chocolate instead of semisweet chocolate? Yes, but the cookies will be much sweeter. If you prefer a more balanced flavor, stick with semisweet or dark chocolate.
Can I make these ahead of time? Absolutely! These double chocolate cookie sandwiches store well and can be made a day in advance. The ganache will set, making the sandwiches easy to store and transport.
What if I don’t have a piping bag? You can use a ziplock bag with the corner snipped off to pipe the ganache or simply spread it with a knife.

Storing and Freezing Instructions

Storing: Store these double chocolate cookie sandwiches in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the baked cookies (without ganache) for up to 3 months. When ready to serve, let them thaw and then add the ganache. You can also freeze the assembled sandwiches, but the ganache may harden slightly, so let them sit at room temperature before enjoying.

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Recipe

Double Chocolate Cookie Sandwiches

Molly Murphy

Fudgy chocolate cookie that is soft and chewy, with a dark chocolate creamy filling and topped with flakey salt!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings Sandwhich Cookie

Ingredients

For the Ganache (Prepare First):

1 cup semisweet chocolate chips or chopped chocolate
½ cup heavy cream

For the Cookies:

1¼ cups all-purpose flour spooned & leveled
½ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon fine salt
½ cup 113g unsalted butter, softened
¾ cup 150g granulated sugar
¼ cup 50g packed light brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract

Instructions

Prepare the Ganache:

Place the cream in a medium microwave-safe bowl and heat in 30-second intervals, stirring after each, until the cream is hot and begins to bubble slightly. The total time may vary depending on your microwave.
Remove from the microwave and add the chocolate. Stir until completely melted and smooth. If needed, microwave in additional 10-second bursts, stirring after each until fully combined.
Let the ganache come to room temperature, about 30 minutes.

Make the Cookies:

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until creamy and fully combined. Scrape down the sides and bottom of the bowl as needed.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
Line large baking sheets with parchment paper or silicone baking mats. Roll the dough into small balls, about 1 tablespoon cookie scoop or 30g each, and place them on the prepared baking sheets. Flatten each ball into discs about 1.5 inches in diameter, using the flat bottom of a measuring cup or drinking cup. Be sure to keep the size consistent for even sandwiching later.
Place the baking sheet(s) in the refrigerator for 15 minutes to help the cookies hold their shape during baking.
While the dough chills, preheat your oven to 350°F (177°C).
After chilling, space the cold, flattened cookies about 3 inches apart on the baking sheets. You’ll need to bake in batches, so keep the remaining cookies in the fridge while the first batch bakes.
Bake for 8–10 minutes, or until the edges are set and the tops begin to crack slightly.
Remove from the oven and let the cookies cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely.

Assemble the Sandwich Cookies:

Once the cookies are completely cooled, spread or pipe the ganache onto the bottom sides of half of the cookies. If using a piping bag, I recommend Wilton tip #12 for even distribution.
Sandwich the remaining unfrosted cookies on top of the ganache filling, pressing down gently to secure.
Optional: Drizzle extra ganache over the top of each sandwich cookie and sprinkle with flaky salt for added flavor and texture. Highly recommended!

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Best Double Chocolate Cookie Sandwiches Recipe