Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream


 
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie

Ice cream sandwiches are the best type of sandwiches. There’s ice cream, and then there’s cookies holding it together - two of my favourite things, all mashed together. I’ve made a few in the past - frozen yoghurt versions, and an earl grey ice cream and chocolate cookie situation, but until now, hadn’t posted the classic chocolate chip ice cream sandwich, so figured it was about time. I didn’t really grow up eating them - for some reason they aren’t really a thing in Nz (our ice cream sandwich is a slice of ice cream between two pink wafers), but I think that making them at home is way better anyway.

For this Chocolate Chip Cookie Ice Cream Sandwich, I took my very favourite cookie recipe that I developed a while ago, which draws on all my favourite elements of a cookie, and tweaked it a little. The really fun thing about making cookies is that you can change the ratio of the ingredients to manipulate the final product. I wanted these cookies to be a little thinner than the originals, so I increased the butter and decreased the flour to help with the spread, and then also changed up the ratio of the sugar. White sugar in a cookie gives you spread and crispiness, while brown gives you chew and thickness, so by playing around with the amounts of different types of sugars, you can control how thick your final cookie is. Yay for science right?! I also added an extra yolk just to help give the cookies some chew, and skipped the resting step with the dough to help them spread a little more. This is what I love about baking - you can tweak a few things, check the outcome, and you have a whole new recipe. The cookies are amazingly delicious on their own, and I am so excited to have a new thinner cookie recipe for when I need it, but I wanted to amp it up a little bit, so they had to be sandwiched.

I tried Olive Oil Ice Cream for the first time just after I moved to NYC, and was blown away. It makes sense really - creamy ice cream and smooth olive oil is a great match. I just used my favourite ice cream base, then once the custard was made, added in a solid amount of Filippo Berio California Extra Virgin Olive Oil, which is a favourite of mine from their range. It is smooth and fruity without being too intense, so is the perfect pairing to add into ice cream. The Olive Oil Ice Cream paired perfectly with the chocolate and sweetness of the cookie - its a delicious variation on the classic vanilla and chocolate chip combo.

I then set the ice cream into a sheet pan, which meant that when it came time to assemble, I was able to just cut circles of ice cream out rather than mucking round with a scoop, which gives you the perfect ratio of cookie to ice cream, and beautiful clean sides. These keep amazingly in the freezer, which means you can make these in advance and have delicious cookie sandwiches stashed in your freezer for whenever the need strikes!The

A few wee tips:

  • Make sure that you remember to freeze the bowl of your ice cream maker if it needs it - at least 24 hours is ideal.

  • The cookie dough freezes well - just scoop it onto a wax paper lined tray, then freeze solid, and store in an airtight container or bag in the freezer. You may need to add a minute or two onto the bake time.

  • You want your ice cream to be pretty firm, so if you can, give it overnight to set before you assemble.

 

 

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream

- Makes about 12 ice cream sandwiches -

Olive Oil Ice Cream
200g sugar
6 egg yolks
1 tsp vanilla bean paste (optional)
Pinch of salt
650g whole milk
430g heavy cream
125g Filippo Berio California Extra Virgin Olive Oil

Chocolate Chip Cookies
250g unsalted butter, at room temperature
200g white sugar
120g dark brown sugar
1 egg
1 egg yolk
1 tsp vanilla bean paste
280g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
350g dark chocolate (I used 72%) wafers or bar, chopped
Flaky Sea Salt such as Maldon for finishing 

 

- PROCESS -

OLIVE OIL ICE CREAM

In a medium bowl, combine the egg yolks, sugar, salt, and vanilla bean paste. Whisk well until pale. Set aside. 

In a large pot over medium heat, heat the milk until bubbles begin to form around the outer edge of the pot. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling. 

Pour the milk and yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer. 

Strain though a fine mesh strainer. Stir in the cream, then add the Filippo Berio California Extra Virgin Olive Oil. Transfer to an airtight container and chill for at least two hours, or overnight.

Churn in an ice cream maker according to manufacturer's instructions. Transfer to a quarter sheet pan or 9 x 13 baking dish lined with wax paper. Place a second piece of wax paper on the surface of the ice cream and smooth down. Place in the freezer in a flat place for 3-4 hours, or until frozen solid.

 

CHOCOLATE CHIP COOKIES

Preheat the oven to 350f° / 180°c and line 3 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg, egg yolk and vanilla, and mix to combine, scraping down the bowl when necessary. 

Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine. 

Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate. 

Cover the bowl and refrigerate for 1 hour. Toward the end of the chilling process, preheat the oven to 350˚f / 180˚c and line 3 baking sheets with parchment paper.

Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl until I am ready to bake. Roll into balls and arrange evenly on the tray - 6-8 dough balls fit well for me. 

Bake for 12-13 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them a little softer, bake for 12 mins, if you like them a tiny bit crispy then bake for 13. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies. 

Store in an airtight container until ready to assemble.

ASSEMBLY

Match up the cookies in pairs of similar size. Line a quarter sheet pan or large freezer safe plate with parchment paper. Using a round cookie cutter slightly smaller than the cookie, cut out circles of ice cream. It may help to mark where you are going to cut first, so you can get as many cut-outs as possible. Place the circle of ice cream on one cookie, and top with a second. Place on the prepared sheet pan, and place into the freezer. Repeat until you have run out of ice cream. 

Rest the cookie sandwiches in the freezer for an hour or so, or until the ice cream has re-frozen completely. Store the remaining cookie sandwiches in an airtight container or ziploc bag.

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling


 
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich

Hiiiiii! Hope your week isn’t giving you too much grief - and if it is, hopefully these wee cookie sandwiches make it better! I’ve been laying low recently, trying to get on top of what kind of feels like a never ending job list - we hid at home over the weekend to get some of it done. They aren’t exciting or big jobs - just a whole lot of those dumb ones that you let build up and suddenly feel like you’re drowning in. I’m sure it’s not just me who gets this? February is classic intense homesick time for me, so I kind of just stick my head down, keep to a routine, make sure I get out of the house enough, and ride it out. It seems to be working. Cookies definitely help.

These wee numbers come from my friends over at Cook: Real Food Everyday magazine! They are the savoury sister to Bake from Scratch, and each issue is jammed full of so many amazing dinner ideas - some of our absolute faves come from there! After a day of recipe testing baking recipes, I find it super relaxing to just follow a recipe for dinner, so am always on the lookout for inspiration. You can subscribe through their website - they have a digital version too if you’re not based in the states!

Alongside all their amazing savoury content, the magazine also has a couple of recipes perfect for weeknight baking - these Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling are from their latest issue! They are super simple to make, and the mascarpone filling really just takes them over the edge to make the perfect, easy to make cookie sandwich. I couldn’t help but doctor the recipe just a teeny bit - I used some muscovado sugar in place of some of the brown, used half old fashioned oats and half quick cooking to give some chew, and also added a little chocolate. All of these variations are totally optional - I will list the alternatives in the notes!

A few wee tips:

  • A couple of pointers from Cook: Make sure that your mascarpone and butter are the same temperature when you make the cookies, to ensure that the frosting comes together nicely. If it seems like it is splitting a little, I sometimes take out a tablespoon or two and melt it in the microwave, then whip it back into the mixture to help even out the temperature.

  • I like to roughly chop some of my chocolate for this, to help distribute it a little! I pulled some of the chunks out of the batter and put them on top of the dough balls to ensure some chocolate on the tops of the cookies!

  • The cookies alone are bomb. I made a batch as a test and they got demolished, so if you don’t want to fill them, then you can have them as is!

  • I subbed some of the quick cooking oats for old fashioned oats, which have a bit more substance to them. I just did half of the amount by weight - if you only have quick cooking oats, or only old fashioned, either work! I probably should have accounted for the change in weight with subbing old fashioned oats, but I winged it and it worked just fine. Haha. Whoops.

  • I also added chopped chocolate - leave it out if you want!

  • The final sub I made was swapping a little of the light brown sugar for muscovado - if you do not have this on hand, use the same amount of brown sugar in place of muscovado!

  • The cookies might come out of the oven looking not quite perfectly round - for sandwich cookies I like to have them as round as possible! To help correct this, I take a round cookie cutter bigger than the cookie, and use it to nudge the still warm cookie into a round shape.

  • You may have more cookies than you have baking sheets for. This happens to me often - just hold off scooping all of them, and then once the first batch is out and cooled enough to move to a rack, re-use that baking sheet.

 

 

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling

- Makes about 18 Sandwich Cookies -

Recipe very slightly adapted from Cook: Real Food Every Day

Oatmeal Chocolate Chunk Cookies
285g unsalted butter, at room temperature
200g light brown sugar
130g muscovado sugar, or light brown sugar
1 egg, room temperature
2 tsp vanilla (I used vanilla bean paste)
140g quick cooking oats
140g old fashioned oats (or quick cooking oats)
190g all-purpose flour
1 tsp baking soda
3/4 tsp pumpkin pie spice or cinnamon
1/2 tsp kosher salt
250g good quality dark chocolate (I used 70% wafers), roughly chopped (see notes)
Flaky sea salt for finishing

Mascarpone Filling
115g unsalted butter, at room temperature
225g mascarpone cheese, at room temperature
2 tsp vanilla (I used vanilla bean paste)
1/2 tsp salt
360g powdered sugar, sifted

 

- PROCESS -

OATMEAL CHOCOLATE CHUNK COOKIES

Preheat the oven to 375° / 190°c. Line three baking trays with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and muscovado sugar on medium high until light and fluffy, approximately 4 minutes. Add the egg and vanilla, and beat until combined. Scrape down the bowl to ensure it is evenly incorporated.

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Add to the bowl of the stand mixer, and mix until just combined.

Remove the bowl from the mixer and add the chocolate, incorporating by hand.

Scoop the dough into 2 Tbsp balls (I used a #16 scoop). Roll into balls with your hands, and space evenly on a baking tray. (I fitted about 8 per sheet).

Bake the trays, one at a time, for 10 to 12 minutes, or until golden brown. Sprinkle with flaky sea salt as soon as they come out of the oven. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Repeat the baking process with the remaining baking trays until all of the cookies are baked.

 

MASCARPONE FILLING AND ASSEMBLY

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, mascarpone, vanilla, and salt on medium speed until combined, 2-3 minutes. Add the sifted powdered sugar, and beat for a further 2 minutes, until light and fluffy.

Transfer to a piping bag fitted with a french star tip (I used Ateco #865).

Pair up the cookies into pairs of equal sizes. Pipe a round of filling onto one half of the cookie, and sandwich with the second half, pressing down gently.

Refrigerate until serving. Store leftovers in an airtight container in the fridge.

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich

Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream


 
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream

Hi! Here with another collab - this time these super delicious Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. They sound like a mouthful, and they truly are, but the good kind. lolz.

These wee cookies were something that my friend Becky and I dreamt up for Cherry Bombe University last year. We partnered up for a bake-off, and because we live on opposite coasts, decided to divide and conquer our recipe by doing a sandwich cookie, and coming up with one component each. Being our resident internet cookie queen, Becky whipped up these incredible cookies - little brownie cookies with a caramelised white chocolate ‘dust’ swirled throughout. I paired them with my very favourite thing - a salted chocolate german buttercream. Alone, the components are pretty good, but paired up, these cookies are just ridiculous. The cookies are perfectly soft, and sandwiched with the slightly salty, silky buttercream, they are some of the very best cookies I have had in quite some time. Becky came around the morning of the event and we baked our little butts off, filling my teeny apartment with boxes and boxes of cookies - we had to make 200, so kept them on the small side, because making 400 cookies is a whole shitload of cookies. They won crowd favourite at the event, and I promise you they will become your new favourite too.

A few wee tips:

  • Don’t go out and buy amazing quality white chocolate for this. Get good dutch cocoa and good dark chocolate and good butter, but we found that for a great dusty texture, regular white baking chips worked best. We used the white baking chips from Ghirardelli.

  • The time for the caramelised white chocolate may vary from brand to brand. If you take it too far by mistake and it goes smooth again, just chop up once cool into small pieces.

  • The white chocolate dust recipe is easily doubled on one half sheet pan - I suggest making extra because they are super good to have as a garnish for a dessert, or just for a quick stress eat when you need it (happened to me v recently)

  • You will see that there is bread flour and all-purpose flour in these cookies, which is a signature move of Becky’s. It gives the cookies amazing height and chew - don’t skip it if you are able. If you are in NZ, Bread flour is the same as High-grade.

  • I used King Arthur’s Double dutch cocoa for this - which is a blend of black cocoa and dutch cocoa, so the cookies came out a little darker than they would if you used regular dutch cocoa. Either works!

  • These will seem small, but remember that there will be two cookies, plus buttercream in a sandwich. They pack a wee punch. A tablespoon cookie scoop really helps to keep them consistent in size.

  • Muscovado sugar is great - it is dark and super flavourful. If you can’t get hold of it, dark brown sugar works great too.

  • The dough for the cookies will seem quite loose - but with an overnight rest it firms up nicely. Make sure you account time for this.

 

 

Caramelised White Chocolate Dust Brownie Cookies with Salted Dark Chocolate German Buttercream

- Makes about 35 sandwich cookies cookies -

Caramelised White Chocolate Dust
285g (10 oz) White Chocolate Baking Chips

Brownie Cookie
115g (8 tablespoons) unsalted butter, room temperature
250g (1 1⁄4 cups) granulated sugar
100g (1⁄2 cup) dark muscovado sugar, packed
2 large eggs, room temperature
1 large egg yolk, room temperature
3 teaspoons (15 ml) real vanilla extract
1⁄2 cup (118 ml) sunflower seed oil
156 g (1 1⁄4 cups) bread flour
156 g (1 1⁄4 cups) all-purpose flour
75g (2/3 cup) unsweetened dark (Dutch process) cocoa powder
3 teaspoons baking powder
1 ½ teaspoon sea salt

Salted Chocolate German Buttercream
110g sugar
12g (1 1/2 Tbsp) cornstarch
1 egg
1 egg yolk
1 tsp kosher salt
190g whole milk
1 tsp vanilla bean paste
340g (3 sticks) unsalted butter, at room temperature
180g good quality dark chocolate, melted and cooled slightly
½ tsp flaky sea salt

- PROCESS -

CARAMELISED WHITE CHOCOLATE DUST

Preheat your oven to 250°F (120°C).

Sprinkle the white chocolate over a baking sheet and bake in the center of the oven for 10 minutes. Take out of the oven and stir the chips and place back in the oven for 10 more minutes. Repeat this process 3-4 more times, until they have turned a nice bronze color and the chips have crumbled - this usually takes me about 40 minutes. Take out of the oven and set aside to cool.

 

BROWNIE COOKIES

In an electric stand mixer fitted with the paddle attachment add the butter, granulated sugar and brown sugar and mix on medium for 4 minutes or until light and fluffy. Add in the eggs and egg yolk, one at a time taking care that each is well blended before adding in the next. Add in the vanilla and oil running the machine 1 minute more or until thoroughly blended. Be sure to scrape the sides and bottom of the bowl so that everything is well blended. Take the bowl out of the mixer.

In a medium bowl whisk together the bread flour, all-purpose flour, cocoa powder, baking powder and sea salt. Add this to the butter mixture and combine in as few strokes as possible and no flour streaks remain. Take the bowl out of the mixer, sprinkle the caramelized chocolate dust over the top and barely fold into the dough…you want there to be thick swirls of it in the dough. Wrap tightly and chill for at least
3 hours or overnight.

Preheat the oven to 350°F (180°C) and cover several baking sheets with parchment paper.

Roll into 1 tablespoon-size balls and set on the prepared baking sheet leaving a 1 1⁄2-inch (3.7-cm) space between dough balls. If dough gets sticky while rolling, place it in the freezer for 10 minutes to firm back up.

Bake one sheet at a time for 8 minutes in the center of the oven. Let cool for 5 minutes on the baking sheet and then transfer to a rack to finish cooling.

SALTED CHOCOLATE GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once the buttercream is homogenous, add the cooled melted dark chocolate and flaky sea salt, and mix well to combine. Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag fitted with a round tip.

To assemble, pair similar-sized cookies, pipe a blob of buttercream on one half, and press the other cookie on top.  Alternatively you can use an offset spatula, and smear the buttercream on. Repeat with the remaining cookies.

Store leftover cookies in an airtight container in the fridge.

Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream