Recipe By Shirell Dalton, The Simple Chocolatier

Active Time: 15 minutes Cook Time: 7 minutes

Yields 10 cookie sandwiches

Ingredients:

1/4 cup unsalted butter, softened

2 tablespoons coconut oil

3/4 cups coconut sugar (or use 1/2 cup for a slightly less sweet taste) – see note below

2 tablespoons quality cocoa (or use raw cacao)

1 large egg plus 1 egg yolk

3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoons pure vanilla

1/2 cup quality bittersweet or semi-sweet chocolate chips

Dark Chocolate Ganache:

1/2 cup quality bittersweet chocolate chips

1/2 cup quality semi-sweet chocolate chips

1/2 cup heavy whipping cream (or use coconut cream) – see note below

2 tablespoons unsalted butter

1 teaspoon raw honey (or light corn syrup)

Directions:

Preheat oven to 350 degrees. Combine butter, oil, coconut sugar and cocoa (or raw cacao). Add the large egg plus egg yolk and vanilla then mix well. Whisk together the flour, baking soda and salt. Pour into mixture. Also add vanilla and chocolate chips. Stir until combined. Chill the cookie mixture until firm. Measure 2 tablespoonfuls of cookie mixture for each portion and roll into balls. Arrange on a parchment-lined baking sheet.

Bake for approximately 6-7 minutes. Do not over bake. Remove from oven. Once the cookies have cooled, use a small spatula and spread softened Dark Chocolate Ganache on the bottom of one cookie then top with a second cookie (bottom side down). Repeat these steps to make the cookie sandwiches.

To make the Dark Chocolate Ganache– Pour the bittersweet and semi-sweet chocolate chips into a medium–size heatproof bowl. Place bowl aside. In a small saucepan, combine the heavy cream, butter and honey. Bring to a light boil over medium heat. Remove the cream mixture from the heat, and pour over the chocolate chips. Gently swirl the bowl to cover the chocolate completely with the cream. Slowly whisk until the chocolate chips melt. Tightly wrap and freeze any unused portion for up to 3 months.

Chocolate Chip Cookies – Follow the directions above but omit the cocoa (or raw cacao). The cocoa or cacao also can be omitted from the variations below for chocolate chip cookie versions. Optional: If using a grainier sugar- like Zulka Morena Pure Cane Sugar– heat the unsalted butter and oil for about 45-50 seconds in the microwave, using a microwave-safe bowl. Remove from microwave and stir in the sugar then set aside to cool for a few minutes before adding the egg, egg yolk and other ingredients.

Gluten Free Chocolate-Chocolate Chip Cookie Sandwiches – Replace the all-purpose flour with 3/4 cups of gluten-free flour. I recommend Arrowhead Mills Organic Gluten Free All Purpose Flour. 

Grain Free Chocolate-Chocolate Chip Cookie Sandwiches – Replace the all-purpose flour with 5 tablespoons of coconut flour. Bake for approximately 7-9 minutes.

Grain Free Chocolate-Chocolate Chip Peanut Butter Cookie Sandwiches – For this recipe, use 1/4 cup unsalted butter or coconut oil (also can try using a combination of both), 1/2 cup coconut sugar, 2 tablespoons cocoa or cacao, 1 large egg plus 1 egg yolk, 1/4 cup natural peanut butter, 5 tablespoons coconut flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 teaspoons pure vanilla, 1/2 cup bittersweet or semi-sweet chocolate chips. 

Heart-Shaped Chocolate-Chocolate Chip Cookie Sandwiches – Roll or press the cookie mixture between two sheets of parchment paper to about 1/2 inch in thickness. Use a large heart-shaped cookie cutter to cut out the cookies. Place onto a parchment-lined baking sheet. OPTIONAL- Use a smaller heart-shaped cutter to form the center part of the cookies once the cookies are removed from the oven. After the cookies have cooled, spread ganache or melted chocolate onto the center heart-shaped pattern of each cookie.