Butterscotch filled Brownie Sandwich Cookies
Recipe inspired by @memoirsofabaker & @foodandwine
Active Time: 40 Minutes, Total Time: 1 Hour
Super rich chocolate cookies that are sturdy, easy to fill, and still perfectly chewy inside -
paired with rich and creamy butterscotch filling - this is the modern whoopie pie you need.
A scale is necessary for this recipe due to ingredient quantities
DOUGH
50g dark rye flour
50g all purpose flour
50g cocoa powder
1/2 teaspoon baking powder
1/2 cup (125g) granulated sugar
1/2 cup (125g) dark brown sugar
2 large eggs
1/2 cup (1 stick) salted butter
200g dark chocolate
FILLING
1/2 cup (1 stick) salted butter, divided
3/4 cup dark brown sugar
1/4 cup + 2 tablespoons heavy cream
1 1/2 cup powdered sugar
1 tablespoon bourbon
Preheat your oven to 320 F and prepare two baking sheets with parchment paper.
Melt 1 stick of butter in a heavy bottomed saucepan on low heat, when completely melted, add 200g dark chocolate and stir constantly until chocolate is fully melted and mixture is smooth.
Whisk eggs & both sugars for at least 3 minutes, until very fluffy and doubled in size.
Continue whisking, while steadily streaming in your melted chocolate mixture until the two are combined.
Use a sieve or fine mesh strainer to add all dry ingredients over the batter, and gently fold with a spatula.
The dough will be relatively dry, you may scoop it into a piping bag and pipe into rounds if desired, or scoop 25g balls and gently shape them with wet fingertips - they will not spread very much in the oven, so shape accordingly. Roughly 20 cookies (10 sandwiches) can be made from the noted batch size.
Bake for 12-14 minutes, they will be very soft, left the dry for up to an hour before transferring off the baking sheet.
In the meantime, combine 1/2 stick of butter, brown sugar, and heavy cream in a saucepan and bring to a boil over medium high heat, reserving the other 1/2 stick of butter. Cook for 2 minutes once the liquid has come to a boil. Remove from heat and let cool, the mixture should be moderately thick once it reaches room temperature.
Add the remaining butter, bourbon and powdered sugar to the caramel mixture in a large bowl and beat until you have a fluffy frosting.
Fill cookies with frosting from a piping bag or by hand, and sandwich them together, they will stay fresh in an airtight container at room temperature for 2 days.