Chocolate, Oat, and Hazelnut Sandwich Cookies
Servings: 20 sandwich cookies
Buttery, nutty, and deeply chocolaty, these sandwich cookies are a sophisticated twist on a childhood favorite. Made with a blend of all-purpose, oat, and hazelnut (or almond) flours, the cookies are tender with a hint of chew and a rich cocoa finish. A touch of crème fraîche in the dough adds tang and depth, balancing the sweetness and enhancing the texture.The filling is a simple, silky ganache made from dark chocolate and butter… elegant, rich, and just the right amount of indulgent. We love using TCHO chocolate here at The Gourmandise School for its clean melt and bold flavor, which makes even the simplest ganache shine.Crisp at the edges, soft in the center, and sandwiched together with velvety chocolate, these cookies are perfect for gifting or savoring with a cup of coffee during a quiet holiday moment.
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Ingredients
COOKIES
- 8 oz unsalted butter 224g
- 1 1/2 cups granulated sugar 350g
- 1 egg
- 1/2 cup créme fraiche 60g
- 1 2/3 cup all-purpose flour 200g
- 1 cup oat flour 120g
- 3 Tbsp cocoa powder 22g
- 1/4 cup almond or hazelnut flour 24g
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 Tbsp cocoa nibs (optional) 5g
CHOCOLATE FILLING
- 4 oz dark chocolate 112g
- 2 oz unsalted butter 56g
Instructions
COOKIES
- Preheat oven to 350F°. Line two baking sheets with parchment paper.
- Using the bowl of a stand mixer fitted with the paddle attachment or using a hand-held mixer, cream the butter and sugar until light and fluffy. Add the egg and crème fraiche and mix until smooth. Scrape your mixer well and beat for another few seconds. Add the flours, cocoa powder, baking soda, salt and cocoa nibs, if using.
- Scoop about 1 small tablespoon of dough and place 1” apart on your baking sheets. Bake for about 8 minutes. Cool completely before sandwiching with chocolate filling.
CHOCOLATE FILLING
- Melt butter in a small pan or in the microwave.Remove from heat and stir in chocolate until it has melted. Let this rest to spreadable consistency.
- Spread a small amount on one cookie and using another cookie, sandwich the filling.
