If you’ve ever been to a certain cookie company in the mall, you have probably heard of the Double Doozie. Two of their preposterously priced cookies sandwiched around creamy, white frosting…this treat even more ridiculously priced than the cookies alone.
Since I don’t have one of these cookie joints near me and if I did, you wouldn’t find me strolling in the mall alone with 4 kids, I’ve taken it upon myself to help you make your own fabulously delicious Double Doozies, only better because they have chocolate in the middle.
This conversation occurred the day I made these when I showed my husband this plate of treats.
“Well, those look healthy.” he commented (sarcastically).
To which I replied, “It’s dessert. You are going to eat 3 or 4 of these cookies anyway, so why not take two cookies and put frosting in the middle?”
“How do you know I’m going to eat that many?”
“I just do.”
Later he enjoyed a Double Doozie, labeling it ‘EXTREME.’
I don’t know about you, but I prefer my chocolate on the extreme side.
We’ll start by making my favorite chocolate chip cookies.
Brown Sugar Chocolate Chip Cookies
2 ¼ cups Flour
1 teaspoon Baking Soda
¾ teaspoon Salt
¾ cup (1 ½ sticks) Butter, room temperature
1 ¼ cup Brown Sugar
1 teaspoon Vanilla
1 cup Chocolate Chips
Preheat oven to 350°.
In a small bowl, combine flour, baking soda and salt. Set aside.
Cream together butter and brown sugar, until light in color (about 2 minutes). Add vanilla and egg. Mix well.
Gradually add flour mixture at low speed. Stop when no streaks of flour remain. Stir in chocolate chips.
I used a cookie scoop to measure out 1 Tablespoon balls of dough. Place them on a cookie sheet (it’s super helpful if it’s lined with parchment paper, but not required!) and flatten them slightly with your fingers.
Bake for 9 to 11 minutes, or until just golden on the edges. You don’t want to over bake these. Remove from oven, allow to cool on pan for a few minutes and then remove to a wire rack to cool completely.
Chocolate Buttercream Frosting
6 Tablespoons Butter, softened
2 2/3 cups Powdered Sugar
½ cup Cocoa Powder
1/3 cup Milk
1 ½ teaspoons Vanilla
Beat butter until smooth. Sift powdered sugar and cocoa together into bowl (don’t even think of skipping this step – no one wants clumps of cocoa powder in their frosting!)
Add milk and vanilla, beat until smooth and creamy.
Pipe or spread onto cooled cookies, add another cookie on top to make it a Double Doozie. This makes about 18 cookie sandwiches, unless you like eating cookie dough as much as I do…then you might have a few less.
I may be sharing this great recipe at these fabulous parties: Melt In Your Mouth Monday, Recipe Sharing Mondays, Skip to My Lou, Mingle Monday, Makin’ You Crave Monday, Nap Time Creations’ Tasty Tuesday, Tasty Tuesday, Totally Tasty Tuesday, Tuesday Time Out, Tuesday Talent Show, Strut Your Stuff Saturday, Idea Sharing Wednesday, Sweet Treats Thursday, Fusion Fridays, Sweet Tooth Friday, Fat Camp Friday, Sweet Indulgences Sunday, Recipe Lion Blog Hop