Double chocolate brownie cookie sandwiches with strawberry cheesecake filling
Ingredients
Cookies:
- 2/3 cup all purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 16 ounces chopped dark chocolate, divided
- 1/4 cup unsalted butter, cubed
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, finely diced
Filling:
- 1-1/2 sticks (12 tablespoons) unsalted butter, room temperature
- 1/2 cup icing sugar
- 1 250 grams package cream cheese, room temperature
- 1/3 cup strawberry jam
Directions
- Pre-heat oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl whisk together flour, cocoa powder, baking powder and salt and set aside.
- Using a double boiler (a metal or glass mixing bowl over a saucepan of simmering water) add half the dark chocolate and butter. Let the chocolate and butter melt completely, mix to incorporate and then remove from heat and set aside.
- In a large mixing bowl, whisk together eggs and both sugars. Slowly pour in the melted chocolate/butter mixture and vanilla and continue to whisk until everything is well combined. Switching to a silicone spatula or wooden spoon mix in the flour mixture. Once incorporated fold in the remaining dark chocolate pieces and diced strawberries.
- Use a heaping tablespoon to drop cookie dough onto prepared baking sheets 2” apart.
- Bake for 12-14 minutes. Remove the cookies from the oven and let cool on the baking sheets for five minutes before transferring them to a rack to fully cool.
- While the cookies are cooling, make the filling.
- In a stand mixer or a large mixing bowl, beat together butter and icing sugar until well incorporated. Add cream cheese and jam and continue to mix until the filling is uniform and smooth.
- To assemble scoop about a tablespoon of the filling onto the back of one cookie and top with a second cookie. Squish together slightly to spread the filling out. Enjoy!
