Description
Discover how to make irresistible overnight sourdough chocolate sandwich cookies with this easy, step-by-step recipe. Rich, fudgy cookies paired with creamy vanilla filling—perfect for any occasion!
Ingredients
Scale
- 1 1/4 cups (150g) all-purpose flour 🍚
- 1/2 cup (100g) sourdough starter (or discard) 🍞
- 1/2 cup (50g) cocoa powder 🍫
- 1/2 tsp (3g) baking powder 🧁
- 1 tsp (7g) baking soda 🧁
- 1/4 tsp (3g) salt 🧂
- 1 cup (200g) sugar 🍬
- 2/3 cup (150g) butter, softened (salted or unsalted) 🧈
- 1 egg 🥚
- 1/2 cup (110g) butter, softened (salted or unsalted) 🧈
- 1 tsp (5g) vanilla extract 🌸
- 2 3/4 cups (315g) powdered sugar 🍬
- 1/2 tsp (3g) salt 🧂
Instructions
- In a large bowl, mix 1 1/4 cups (150g) flour, 1/2 cup (100g) sourdough starter, 1/2 cup (50g) cocoa powder, 1/2 tsp (3g) baking powder, 1 tsp (7g) baking soda, 1/4 tsp (3g) salt, 1 cup (200g) sugar, 2/3 cup (150g) softened butter, and 1 egg until a dough forms. Place the dough into a bowl and place into the fridge for around 4 To 12 hours (it can go up to 48 hours though).
- Preheat your oven to 190C. Roll the dough into 1-inch balls and place on a baking sheet and gently press the dough balls flat. Bake at 350°F (175°C) for 12 minutes. Cool completely on a wire rack. 🍪🔥⏲️
- For the filling, beat 1/2 cup (110g) softened butter, 1 tsp (5g) vanilla extract, 2 3/4 cups (315g) powdered sugar, and 1/2 tsp (3g) salt until smooth and creamy. 🧈🌸🍬🧂
- Spread a generous layer of filling on the flat side of half the cookies. 🍫
- Top with the remaining cookies to form sandwiches. Serve and enjoy. 🍪🍽️
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg