Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add this to the buttery mixture until combined.
- Scoop tablespoons of dough onto the prepared baking sheets, spaced about 2 inches apart.
Baking
- Bake the cookies for about 10-12 minutes or until the edges begin to turn golden.
- Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Chocolate Filling
- In a microwave-safe bowl, melt the semisweet chocolate chips in short bursts of 20 seconds, stirring in between until smooth.
- Mix in cocoa powder, softened butter, powdered sugar, and heavy cream until smooth.
Assembly
- Once cookies are cooled, spread a generous layer of chocolate filling on top of each cookie.
- Top each cookie with a dollop of whipped cream and sprinkle with chocolate shavings.
Nutrition
Notes
For added texture, incorporate mini chocolate chips into the cookie dough. To make a vegan version, substitute eggs with flaxseed meal and use dairy-free butter.