Double Doozies – Guest Post
Today is the day that I actually get to set foot on the big ol’ boat. Yesterday was filled with a 16 hour drive, 2 whiny children, and a husband who likes to turn on the music even though the DVD player is on full blast in the back and the kids are all talky at the same time and ohmyword, thank goodness we survived that car ride is all I’m sayin’. Today is boat day. Boat day makes me happy. So do these cookies, courtesy of Crumbs and Chaos. Crumbs and Chaos is a blog written by four sisters with a whole lot of kiddles (10!) between them – imagine all the crumbs and chaos in their lives! – so that they can share recipes with each other. I kinda love that. Except for the part where it makes me cry because I don’t have any sisters of my own. Ah well, these cookies will cheer me up.
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 Egg
- 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.
- 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.