{ Double Trouble Cookies }

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Chocolate Chip cookies are good.

Cream filling is good.

So, do you know what is great?

Yes, you are right- looking at Ian Somerhalder is great but that’s not quite what I meant.

Chocolate Chip Cream Filled Sammich Cookies.

Greatness on a plate-ness.

This is a combination of 2 recipes I’ve posted in the past.

Those being:

The Best Chocolate Chip Cookie and the Amish Cream Filling I used in my Red Velvet Whoopie Pie recipe.

Start with the cream filling first, that way while you are working on your cookies, it will have time to cool and you can move on to finish it while the cookies are baking.

I make these cookies a bit smaller than the recipe linked above. I use a medium sized cookie scoop- about a Tablespoon, then I roll them in my hands to make them bake up nice and smooth. Bake for about 10-13 minutes.

One recipe of cookies in this size makes about 18 cookie sammies.

You won’t need the entire cream filling recipe for that, so your choices are

A. Make 2 batches of cookies

B. 1/2 the Cream Filling.

Pick A! Pick A!

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By the way, while making these, this conversation occurred:

Bean: “Mom, these cookies are DELICIOUS, what is your secret ingredient??”

(This is where normal people say ‘my secret ingredient is LOVE’)

Me: “Oh, I always bake with Awesome.”

Bean: “Let me see your jar of Awesome!”

Me: “Um, yeah, no. You aren’t touching my jar of Awesome.”

Bean: “Why  not?”

Me: “Because you’d use it all up trying to be awesome. Duh.”

Yeah, these types conversations actually happen in my house.

Regularly.

But anyway- to the stuff…

Best Chocolate Chip Cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Preheat the oven to 325. Grease cookie sheets or line with parchment paper.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk

Mix in the dry ingredients until just blended.

Stir in the chocolate chips.

Drop by Tablespoons, then roll to make them bake up smoothly.

(if I were making these regularly, not with the filling, I make them much larger- as noted in the original recipe, I don’t roll those either)

Bake for 10-13 (15 minutes if making the larger cookie) minutes in the preheated oven, or until the edges are lightly browned.

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Recipe originally found at AllRecipes

Amish Cream Filling 

3 teaspoons flour

1 Cup Milk

1 Cup Crisco

1 Cup White Sugar

1 Tablespoon vanilla

1/4 Cup (1/2 stick) Butter

2 1/2 Cup Powdered Sugar

Mix flour and milk in a heavy pan. Bring to a boil, stirring constantly. It will thicken as you stir.

Cool completely, you can sit the pan in an ice water bath to cool faster.

Cream together Crisco, butter, sugar and vanilla. Then add cooled milk mixture. Add powdered sugar. This will be thick when done. Your spoon will stand in it, and it will not drip off.

Remember this will be about double what you’ll need for the filled cookies.

This is edited from a recipe I found online, I cannot remember the original source

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So, there you have it. Double Trouble Cookies.

They are great.

Know what would be super great?

Eating these cookies WHILE looking at Ian Somerhalder.

Yup.

Tina




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