Double Chocolate Cookie Sandwiches are two fudgy, chewy chocolate cookies with a thick layer of dark chocolate ganache between them and a heavy hand of flaky salt on top. They're rich and a little aggressive, and the salt is what keeps you going back for another.

I made these because I wanted a dessert that would take me out with chocolate. One chocolate cookie wasn't enough, so I stacked two and filled the middle with more chocolate. Then I salted them. Not a polite pinch of salt, an amount that makes you question my judgment until you take a bite. The salt cuts through all that richness and makes the chocolate taste even more like chocolate, which is the whole point.

If you're also in the business of eating too much chocolate, my Ultimate Fudgy Double Chocolate Cookies, Brownie Cookies, and Triple Chocolate Cream Pie are right there waiting for you.

An unreasonable amount of chocolate. Dutch-process cocoa in the cookies, a semisweet ganache in the middle, and more ganache drizzled on top. Nobody is asking where the chocolate is.
The salt. Flaky salt on a chocolate cookie is the difference between "this is sweet" and "I need another one immediately."
Soft and fudgy, not cakey. The cookies bake up chewy with crackly tops and hold their shape well enough to sandwich.
No cookie cutter, no rolling pin. Roll the dough into balls, flatten them with a cup, and you're done.
They look like you tried harder than you did. Double Chocolate Cookie Sandwiches are great for a cookie box, a holiday party, or a gift you want people to remember.

Ingredient Overview

Everything here is a pantry staple, but a couple of choices make a real difference.

Semisweet chocolate: Chips or chopped chocolate both work for the ganache. Use something you'd happily eat on its own, because you'll taste it.
Heavy cream: It turns the chocolate into a thick, spreadable ganache. The ratio is two parts chocolate to one part cream, which keeps it firm enough to stay put in the sandwich.
Dutch-process cocoa powder: This gives the cookies their deep, almost black color and smooth chocolate flavor.
All-purpose flour: Spoon and level it. Scooping straight from the bag packs it down and gives you dry, sad cookies.
Unsalted butter: Use softened butter so it creams properly with the sugars.
Granulated and light brown sugar: Granulated sugar gives you the crackly tops, and brown sugar keeps the middles soft and chewy.
Egg and vanilla: Use a room temperature egg so it mixes in smoothly, and a full teaspoon of pure vanilla to round out all that chocolate.
Flaky salt: Technically optional. Spiritually required.

Make the ganache first. Heat the cream in a medium bowl until it's hot and just bubbling. Add the chocolate and stir in a small circular motion from the center out until smooth, then let it cool to room temperature.
Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl.
Beat the butter and sugars until creamy, then add the egg and vanilla.
Mix in the flour mixture on low until a thick cookie dough forms.
Scoop the dough into 1 tablespoon balls, flatten them into discs, and chill for 15 minutes while the oven heats to 350°F.
Bake for 8 to 10 minutes, until the edges are set and the tops crack. Let them cool completely.
Spread ganache on half the cookies, top with the rest, drizzle with more ganache, and salt generously.

Common Mistakes

Skipping the chill. Warm cookie dough spreads, and uneven cookies make lopsided sandwiches. Fifteen minutes is not a lot to ask.
Overbaking. Dark cookies hide their doneness well. Pull them when the edges are set and the tops crack, even if the centers look soft. They firm up as they cool.
Filling warm cookies. The ganache will melt and slide out the sides, and you'll be eating a mess instead of a sandwich.
Using ganache that's too warm. If it's still runny, it won't hold. Give it more time.
Inconsistent sizes. Use a cookie scoop. Matching tops and bottoms is the whole job here.
Being shy with the salt. I said what I said.

Tips and Tricks

Keep the ganache workable. Too runny? Let it sit longer. Too stiff? Microwave it for 5 to 10 seconds and stir.
Pair cookies before filling. Match them up by size on the rack first, then fill. Your sandwiches will look much tidier.
Rotate your trays. If you're baking more than one sheet at a time, swap and rotate the trays halfway through so every cookie bakes evenly.
Add espresso powder. A pinch in the dry ingredients deepens the chocolate flavor without making the cookies taste like coffee.
Use the right piping tip. A Wilton #12 tip gives you a clean, even layer of ganache. A zip-top bag with the corner snipped off also works.
Use real flaky salt. Use something like Maldon. Fine table salt on top just tastes salty without the crunch.
Swap the ganache chocolate. Mint or orange chocolate in the ganache is a fun holiday twist.

Here are the questions that come up most with these cookies.

Can I use natural cocoa powder instead of Dutch-process? You can, but the cookies will be lighter in color, a little tangier, and slightly more cakey. Dutch-process is what gives them their dark, fudgy look.
Can I use milk chocolate for the ganache? Yes, but it'll be noticeably sweeter and a little softer. If you go this route, lean harder on the salt.
Can I make these ahead? Yes. Double chocolate sandwich cookies actually get better on day two, once the ganache has set and they travel without sliding apart.
What if I don't have a piping bag? A zip-top bag with the corner cut off or a butter knife works fine.
Why are my cookies spreading? Your butter was probably too soft, or the dough skipped its chill. Also make sure you're baking cold dough, not dough that's been sitting on the counter.

Storing and Freezing

Store assembled Double Chocolate Cookie Sandwiches in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, keep them in the fridge so the ganache doesn't soften, and let them sit out for a few minutes before eating.

To freeze, stack the baked, unfilled cookies in a freezer bag with parchment between the layers and freeze them for up to 3 months. Thaw at room temperature, then fill them with fresh ganache. You can also freeze fully assembled sandwiches. Just let them come to room temperature before serving so the ganache softens back up.

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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!

5 from 1 vote

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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