Chocolate Chip Sandwich Cookies

Two soft browned butter, chocolate chip cookies sandwiched together with a browned butter cream cheese filling. 

These cookies are yummy alone since they are chocolate chip cookies. Who doesn't like a good chocolate chip cookie.

I have some cream cheese buttercream left over from making a cake for my niece and nephews birthday and I didn't want to waste it.

The best type of cookie for cream cheese buttercream is a chocolate chip cookie.

Browned butter isn't hard to make at all but can be messed up really fast.  When browning you need to keep a close eye and it worth it.

I only use browned butter when I make my chocolate chip cookies and you can tell a difference.

Recipes you may like:
Strawberry Lemon Sandwich Cookies
Gingerbread Mocha Sandwich Cookies
Jumbo Oreo Cheesecake Cookies


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Chocolate Chip Sandwich Cookies

Time
Prep-25 minutes
Chilling- at least 24 hours
Baking- 10 to 12 minutes

Ingredients

Chocolate Chip Cookies
1 1/4 cup Unsalted Butter, browned and cooled
3 cups Unbleached All Purpose Flour or regular All Purpose Flour
2 cup Dark Brown Sugar or light brown sugar
2 large eggs
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Pure Vanilla Extract
3 cups Semi-Sweet Chocolate Chips, can use milk or dark

Filling
3/4 cup Unsalted Butter, browned and cooled
8 ounces Cream Cheese, room temperature
3 cups Confectioners' Sugar
3 tablespoons Milk
1 teaspoon Pure Vanilla Extract
Pinch of Salt

1. In a medium sauce pot in medium-high heat, brown 1 1/4 cup of butter for about 7 to 10 minutes. Carefully swirl, do not whisk or stir, butter around occasional. Keep an eye on it. It will smell nutty and lightly golden. Remove from the heat and let it become solid.
2.  Whisk together flour, baking powder, baking soda and salt. Set aside.
3. Once butter has cooled, cream it together brown sugar until fluffy about 3 minutes. Scrap the sides then add in vanilla and eggs one at a time. Beat until eggs are well incorporated.
4. Slowly add in flour mixture but reserve about 1/2 cup. Toss the chocolate chips in the reserved flour then flour into dough.
5. Cover and chill for at least 24 hours.
6. Bring the cookie dough to room temperature.
7. Preheat oven to 350 degrees, cover two to three cookie sheet with parchment. Scoop out cookie dough with a two tablespoon scoop or spoon. Leave two inches between each ball.
8. Bake for 10 to 12, depends on the size of cookie you want to make. Rotate the cookie sheet halfway through. The cookies will be golden brown but still gooey in the middle. They will set as they cool.
9. Beat together 3/4 cup butter, vanilla extract, salt and cream cheese until fluffy. Slowly add in confectioners' sugar and milk until smooth. Pipe or spoon filling onto one cookie then sandwich with another.

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