Duff Goldman's Holiday Cookie Favorite
Celebrity chef Duff Goldman brought the tastes and smells of the holiday to service members in Japan and Colorado during a virtual cooking demonstration hosted by the USO. Goldman shared his delicious double chocolate peppermint sandwich cookies recipe. For many, food is an instant connection to home – and an especially important part of celebrating the holidays. During his baking demonstration, Duff answered the age old question, can you eat raw cookie dough? The answer was YES! Try Duff's Holiday favorite, Double Chocolate Drop Cookies.
Duff Goldman's Holiday Cookie Favorite
Celebrity chef Duff Goldman brought the tastes and smells of the holiday to service members in Japan and Colorado during a virtual cooking demonstration hosted by the USO. Goldman shared his delicious double chocolate peppermint sandwich cookies recipe. For many, food is an instant connection to home – and an especially important part of celebrating the holidays. During his baking demonstration, Duff answered the age old question, can you eat raw cookie dough? The answer was YES! Try Duff's Holiday favorite, Double Chocolate Drop Cookies.
Double Chocolate Drop Holiday Cookie Sandwiches
YIELD: 12 Cookie Sandwiches
FOR THE COOKIES:
Ingredients:
- 1 cup (120 grams) all-purpose flour
- ½ cup (33 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch of kosher salt
- ½ cup (1 stick/113 grams) butter at room temperature
- ½ cup (110 grams) lightly packed light brown sugar
- ½ cup (110 grams) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup (180 grams) semi-sweet chocolate chips
Equipment:
- Parchment paper (2 sheets)
- 2 sheet pans
- Stand mixer with bowl and paddle attachment or hand mixer (you can also do this by hand if you do not have a mixer) and large bowl.
- Medium bowl
- Whisk/Fork
- Mixing Spoon
- Spatula
- Medium cookie scoop or spoon
- Wire rack
- Hand towels
Instructions:
Preheat your oven to 375 degrees F. Line 2 sheet pans with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. You can use a sieve, a fork or whisk to mix everything together.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer cream together the butter, brown sugar and granulated sugar. Add the egg and vanilla and beat until combined. Give the bowl a good scrape. Add the flour mixture and beat on low until combined. Stir in the chocolate chips by hand.
With a medium cookie scoop (or large metal spoon), make balls of dough and placed them on the prepared pans about 2 inches apart so they do not melt into each other. Chill in the freezer for 20 minutes.
Bake the cookies for 10 minutes or until the centers just turn dry. Don’t overbake. Remove from the oven and cool on a wire rack.
FOR THE FILLING:
Ingredients:
- ¾ cup (175 grams) butter at room temperature
- 2 cups (240 grams) powdered sugar
- Pinch of kosher salt
- A couple of small drops of peppermint extract (it’s very strong so 2 to 3 drops tops will do)
Equipment:
- Stand mixer with paddle attachment (can also hand mix)
- Pastry bag or scoop (can also make a piping bag with a plastic bag)
Instructions:
Pour the shortening into the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar, salt, and peppermint extract. Beat until soft and smooth. You have to use this immediately as it sets up pretty fast.
Fill a pastry bag with the filling or use a small scoop. Spread the filling over the flat side of half the cookies and sandwich with the remaining cookies. Fill and assemble one sandwich cookie at a time so the filling does not set too fast.
FOR THE DECORATION:
Ingredients:
- Crushed peppermint
Equipment:
- Bowl
- Tray/Plate
Instructions:
Fill a bowl with crushed peppermint.
Once you have made each sandwich, roll the edges in the crushed peppermint to coat.
Put the completed sandwiches on a tray or plate.
Enjoy!