Chocolate Chip Cookie Sandwiches (Print Version)

# Ingredients:

→ Cookies

01 - 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
02 - 3/4 cup (150g) packed light or dark brown sugar
03 - 1/4 cup (50g) granulated sugar
04 - 1 large egg, at room temperature
05 - 2 teaspoons pure vanilla extract
06 - 2 cups (250g) all-purpose flour, spooned and leveled
07 - 2 teaspoons cornstarch
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 cup (180g) mini chocolate chips

→ Cookie Dough Frosting

11 - 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
12 - 3/4 cup (150g) packed light brown sugar
13 - 1 teaspoon pure vanilla extract
14 - 1 cup + 2 Tablespoons (140g) heat-treated all-purpose flour, spooned and leveled
15 - 1/2 teaspoon salt
16 - 1/4 cup (60ml) milk
17 - 1 cup (180g) mini chocolate chips

# Instructions:

01 - In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, and both sugars together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
02 - In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Add the dry mixture to the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips.
03 - Cover dough tightly and chill it in the refrigerator for at least 1 hour and up to 3–4 days. Chilling is imperative for this cookie dough.
04 - Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the brown sugar. On medium speed, beat until combined, scraping down the sides and bottom of the bowl as needed. Add the vanilla, heat-treated flour, and salt, then mix on low speed until combined. Add the milk and beat on low for 30 seconds, then switch to high and beat for at least 2 minutes until creamy. Fold in the chocolate chips.
05 - Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove cookie dough from the refrigerator and allow it to sit at room temperature for 10 minutes. Scoop out the dough and roll into balls, about 1 tablespoon each.
06 - Bake for 8–10 minutes, until barely golden brown around the edges. They will look extremely soft when removed. Let cool for 5 minutes on the cookie sheet. If the cookies are too puffy, press down gently with the back of a spoon. Transfer to a cooling rack to cool completely.
07 - Sandwich dollops of cookie dough frosting between two cooled cookies to create sandwiches.
08 - Cover and store leftover cookie sandwiches in the refrigerator for up to 5 days.

# Notes:

01 - Chilling the dough ensures the cookies maintain their shape during baking.
02 - Heat-treating the flour is recommended for safety when making uncooked frosting.

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