This is the second recipe that I’ve attempted from the Hummingbird Bakery: Life is Sweet book. The first recipe I made was the Tunnel of Fudge Cake and it was delicious! These Vanilla-filled Chocolate Cookies are equally as tasty.
I had expected the recipes in this book to be quite complex but they aren’t at all. Most of my baking turns out a bit of a disaster but both of these recipes have turned out great, I’m actually pretty chuffed with myself!
The kids loved these and have already been asking me to make some more, well they are basically a homemade Oreo and who doesn’t love an Oreo?! I can’t wait to make another batch.
Taken from the book…
These are a homemade version of a certain famous American cookie! Be sure to press down the unbaked balls of dough with the bottom of a glass dipped in caster sugar to prevent them from sticking.
Makes 25 – 30 filled cookies
For the cookies
- 170g plain flour
- 90g cocoa powder
- 1 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 140g unsalted butter
- 320g caster sugar, plus 2 tbsp extra
- 1 large egg
For the filling
- 225g unsalted butter
- 435g icing sugar
- 1 tbsp vanilla extract
- Preheat the oven to 190 degrees and line three baking sheets with baking parchment.
- Sift the flour, cocoa, bicarbonate of soda, baking powder and salt into a bowl.
- Using a freestanding mixer or a handheld whisk, cream the butter and sugar together for 5 minutes until light and fluffy. Add the egg and beat on medium speed until just incorporated. Lower the speed and add the dry ingredients gradually until the dough is well combined.
- Using a small 15ml scoop or teaspoon, drop round dough balls onto the baking sheets about 5cm apart. Press the bottom of a glass into a bowl of caster sugar and use it to flatten the cookie dough to 3-4mm thick.
- Bake for approximately 10 minutes then transfer to a wire rack and allow to cool completely.
- To make the filling, use a freestanding mixer or an electric whisk to beat the butter until it’s light and fluffy. On a low speed, carefully add the icing sugar and when it’s just incorporated, turn up the speed and beat for 3 minutes until light and fluffy. Add the vanilla and continue to beat for at least 2 more minutes.
- To assemble the cookies, put the vanilla filling into a piping bag and pipe about 1 tablespoon of the filling onto one of the cookies in a spiral, leaving a space around the edges. Cover with another cookie and gently press together so that the filling now squeezes out near the edges of the cookies. Repeat until you have used up all the cookies and filling.
Thanks for reading.