Cocoa Sandwich Cookies

If you are looking for a soft cookie with a deep chocolate flavor that won’t get lost in your ice cream sandwich, look no further than these cocoa sandwich cookies. Knowing how the freezing process can suppress flavors, I was deliberate in developing a cookie that would be up to the task. Therefore, I titled it a sandwich cookie because the bold flavor will do best with a filling, be it ice cream, frosting, or ganache.

Let me know what combinations you come up with in the comments or over in my locals community.

The coconut sugar and molasses were key for the texture and depth of flavor, so I hesitate to recommend substitution, but brown sugar would be a good one if necessary.

Cocoa Sandwich Cookies

(makes about 18 large cookies)

3/4 cup butter. soft

1 cup coconut sugar

1 tablespoon molasses

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

turbinado sugar (optional)

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or coat lightly with cooking spray (if you only have one cookie sheet, you can just use it twice.)

Using a stand mixer with the paddle attachment or an electric hand mixer, cream the butter with the coconut sugar and molasses until the mixture is lighter and well-combined. Add the egg and vanilla extract, mixing well after each addition.

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.

Add in the flour mixture and mix, slowly at first so it doesn’t fly out of the bowl, until fully combined.

Drop the cookie dough onto the prepared cookie sheets. I used a mini ice cream scoop to make them uniform in size. Make sure to leave a couple inches of space in between because they will spread out, as shown below. Before baking, depress the tops with your thumb or the back of a spoon and sprinkle some turbinado sugar in the center.

Bake in preheated oven for 10 – 12 minutes. They should be pretty flat, as pictured.