Chocolate. We all need a little bit more chocolate, water, exercise, relaxation time and vegetables. But in actual reality, do we really drink enough water every day? Do we ever have a day where our stress level doesn’t rise or we eat the perfect amount of food group servings requested by our nutritionists for our age group? I think not. Sometimes we have cake for dinner because we don’t feel like eating anything else. Sometimes we don’t have a relaxation day in over a month because we need to go to school and work and have fun because we want a good life and want to go to university. But it’s okay not to be perfect. It’s okay to have way to many ‘ands’ in a sentence and start one with ‘but’. It’s okay not to do exactly what’s requested, because I would dislike my life more than a little bit.
Just because we are expected to do something doesn’t mean we have to achieve it to the highest possible level. Except if your job or life expected on it…that wouldn’t end very well. Just because we’re told butter is fattening and refined sugar shouldn’t be touched with a ten foot pole doesn’t mean it’s not okay to enjoy it on occasion or in small quantities.
Now that I’m done with my life changing rant, time to get to the important stuff. Sandwich cookies. Mini Chocolate Sandwich Cookies to be exact. Creamy sour-cream chocolate frosting slathered in between two soft chocolate cookies seems like a pretty good stress reliever to me.
That’s why these cookies are perfect. They’re small so no guilt will be felt after eating 3…okay, maybe a teensy weensy bit, but they fulfill that chocolate craving inside of you. So without further ado, here’s the know how to these little cuties.
Mini Chocolate Sandwich Cookies- slightly adapted from 100 best cookies
- 3/4 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup chocolate chips ( I used mini dark chocolate ones)
- 3 tablespoons butter, softened
- 1/3 cup sugar
- 1 egg
- 3/4 teaspoon vanilla
In medium bowl combine flour, baking powder and salt; set aside. In a small heatproof bowl set over a small saucepan filled with a few inches of water heat and stir chocolate over medium heat until melted. Set aside.
In a medium bowl beat butter until smooth. Add sugar until fluffy, and beat in melted chocolate, egg and vanilla.
Gradually beat in the flour mixture. Divide the dough into 3 equal portions and wrap in plastic wrap. Chill in freezer for 20-30 minutes or firm enough to handle.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper;set aside. Removing one portion of dough from the freezer at a time, shape each portion into an 8-10 inch roll, depending on how big you want your cookies to be. Place back into freezer for 5 minutes to firm up. Cut the rolls into 1/4 inch slices. Place slices on cookie sheet 1 inch apart. Bake for 9-10 minutes or until edges are set. Cool on sheets for 2 minutes, then transfer to wire racks and cool completely.
Spread Frosting (below) on bottom sides of half the cookies, using around 1/2 tsp for each cookie. Top with remaining cookies and DEVOUR.
Milk Chocolate-Sour Cream Frosting
In a small heatproof bowl set over a small saucepan filled with a few inches of water heat and stir 1/3 cup chocolate chips and 2 tablespoons butter over medium heat until melted. Take off heat and let cool a bit for 5 minutes. Stir in 1/4 cup sour cream. Gradually stir in 1 to 1 1/4 cups icing sugar until frosting reaches spreading consistency.