We have a few things to talk about here. First are my trendy hipster matte pictures. I’m always learning new things about photography and this week I learned how to “matte” my images, like all the cool kids are doing. It made me play with some of the editing tools I’d pretty much ignored until now, so it was a good exercise and I’ve finally solved the mystery of how to get my photographs to look like I have an extensive plaid wardrobe and will only dine in a clearing in the woods with a gathering of similarly attired folk.
Snark aside, it’s a neat affect and can be effective. I quite like it here; how it enhances the the rustic wood, textured background and glass pedestal. And, of course, the cookies.
And now that we’re talking about cookies, let’s talk about cookies. When I was a kid, my best friend didn’t like cake. I’m dead serious: Skip didn’t like cake. So every year when we drove out to Skip’s lake house for his birthday (which was also, I might add, my half-birthday), a cookie cake from The Great American Cookie Co. made the trip along with us. [Update: Skip has informed me that he still gets a cookie cake for his birthday each year. It''s nice to know that some things remain constant.] Therefore, I feel quite comfortable in blaming Skip for my longstanding obsession with cookie cake. But I’m not the only cookie cake aficionado out there; I’ve learned in life that people tend to be passionate about their cookie cakes and will engage in fierce debate over where to get the best one. I’m always a bit at a loss about how these arguments come about, because there’s clearly only one answer and that is the Great American Cookie Co. Done. Fini. Anything else is just crazy talk.
Have I mentioned that there’s a Great American Cookie Co. at the mall here? Every time I walk by, the cookie cake calls to me. It taunts me, those cakes. I know how good they taste. I want them. Always. Luckily, I’ve become quit adept at ignoring their siren’s call. But then there’s the double doozie. Two soft chocolate chip cookies sandwiching an intensely sugary frosting layer between them. I’m not quite as good at ignoring those. Well, until I think about the mystery of what’s actually in that double doozie of joy and stomachaches. That tends to curb the longing enough to hustle by, holding my breath so my traitorous nose can’t team up with my Id to change my mind.
But now the solution is within my grasp. A homemade cookie sandwich. A known quantity made up of butter and sugar and bourbon. Because I’m an adult and I can add bourbon if I want. But if you’re the sort to share your baked goods with children, don’t worry, the cookies aren’t boozy. There’s just enough bourbon to make you think, hmmm, there’s a little depth hidden here within this tooth-numbing sugar bomb. And no mistaking, this is a sugar bomb. As it should be. A delicious delicious sugar bomb. With bourbon.
- 1¼ C Cake Flour
- 1 C Bread Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- ¾ C + 2 Tbsp Butter, room temperature
- 1 C Dark Brown Sugar
- ½ C Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla
- 1 Tbsp Bourbon
- 1½ C Bittersweet Chocolate Chips
- 2 C Powdered Sugar, sifted
- 5 Tbsp Butter, room temperature
- 1 Tbsp Meringue Powder
- 2 Tbsp Whole Milk
- 1 Tbsp Bourbon
- ½ tsp Vanilla
- Sift together the cake flour, bread flour, baking powder, baking soda and salt. Set the dry ingredients aside.
- Cream together the butter and sugars in the bowl of a stand mixer until light and fluffy.
- Add the egg to the mixer bowl and mix until just well combined.
- Add the vanilla and bourbon and mix again until just combined.
- Pour the dry ingredients into the bowl and mix until just combined.
- Stir in the chocolate chips until evenly distributed, then transfer the cookie dough to a smaller bowl, cover and chill for at least 1 hour, preferably 24 hours.
- When ready to bake off the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a no. 40 cookie scoop (1½ tbsp) to portion out nine cookies on the baking sheet. Press your thumb lightly in the center of each cookie to make a slight indentation, which will help them spread evenly.
- Bake the cookies in the center of the oven for 13 to 17 minutes, depending on your oven. You want them to have browned some; they should have lost their wet look, but shouldn't be too dark.
- Remove the cookies from the oven and let them cool on the sheet for about 5 minutes before transferring them to a rack to finish cooling.
- Repeat until you've used up all the dough.
- Combine the butter, powdered sugar and meringue powder in the bowl of a stand mixer. Beat until well combined.
- Combine the milk, bourbon and vanilla and add them to the bowl. Beat until the frosting is light and fluffy - at least 5 minutes. Preferably 10.
- Take a moment to match up the cookies so you have pairs of cookies that are of similar size and shape.
- If you're into having neat, tidy cookie sandwiches, transfer the frosting to a pastry bag fitted with a medium round tip. Pipe the frosting on one cookie for each pair, starting on the edge and circling your way into the center.
- If you don't care about tidiness, just spread a layer of frosting on one cookie for each pair.
- Once you've finished with the frosting, cover the frosting with the second cookie of the pair and lightly press the cookies together to make sure they stick.
- Then consume the cookies in a glorious frenzy of sugary goodness.
If this recipe made your tummy rumble in anticipation,
you may be into the following:
Mint Chocolate Chip Ice Cream Sandwiches | Peaches Please
Homemade Ding Dongs | Peaches Please
Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme | Two Peas and their Pod
Fluffernutter Cookie Sandwiches | The Candid Appetite
Chocolate Double Doozies | Crumbs and Chaos