Hi His Chocolate Chip Cookie Sandwiches Recipes

CHOCOLATE COOKIE SANDWICHES WITH RAINBOW CHIP FROSTING

Steps:

• Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In medium bowl, beat cookie mix and cocoa. Add melted butter and egg; mix until soft pale brown dough forms.
• On lightly floured surface, roll dough 1/4 inch thick. Use 1 1/2-inch round cutter to cut out circles for cookie sandwiches. Place 1 inch apart on cookie sheets.
• Bake 8 minutes; transfer to cooling rack to cool completely.
• Use offset spatula or butter knife to spread a dollop of frosting on flat side of one cookie. Press another cookie on frosting, flat sides together, to make a sandwich. Repeat to use remaining cookies.

CHOCOLATE CHIP COOKIE SANDWICHES

Steps:

• Place 1 tablespoon frosting on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches; roll edges in chocolate chips to adhere, if desired. Store cookies in an airtight container, at room temperature, up to 5 days, refrigerated, up to 1 weeks, or frozen, up to 2 weeks; thaw before serving.

CHOCOLATE CHIP COOKIES/COOKIE SANDWICHES

Steps:

• Preheat the oven the 325°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed through the dough.
• Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
• Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.