Triple chocolate and cherry brownie cookie sandwiches
Makes: 15 (or 30 cookies)
Prep time: 30 minsTotal time: 
Recipe photograph by Tara Fisher
Triple chocolate and cherry brownie cookie sandwiches
Makes: 15 (or 30 cookies)
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
399Kcal
Fat
24gr
Saturates
14gr
Carbs
41gr
Sugars
29gr
Fibre
1gr
Protein
6gr
Salt
0.5gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x 100g bar dark chocolate (50-60% cocoa solids), in pieces
- 1 x 100g bar milk chocolate, in pieces
- 125g soft butter, plus extra for greasing
- 50g light muscovado sugar
- 50g granulated sugar
- 2 large eggs, lightly beaten
- 225g plain flour
- 1 tsp bicarbonate of soda
- 1 x 75g pack dried cherries
- 1 x 100g bar white chocolate, roughly chopped
For the filling
- 200g white chocolate, in pieces
- 200ml crème fraîche, chilled
Step by step
Get ahead
Bake the cookies up to 2 days ahead; store in an airtight container. They freeze well, too. The filling can be made a day in advance; keep it chilled. The cookies can be sandwiched together a few hours ahead; chill but serve at room temperature.
- Melt the dark and milk chocolate pieces together in a bowl set over a pan of barely simmering water. In a separate bowl, beat the butter and sugars together for 3-4 minutes with an electric whisk or in a stand mixer until light and fluffy.
- Mix the melted chocolate into the butter and sugar mixture. Add the beaten eggs, little by little, stirring all the time.
- Next, sift in the flour, bicarbonate of soda and a pinch of salt, then add the cherries and the chopped white chocolate. Mix together, then wrap the dough – it will be soft and sticky – in clingfilm and freeze it for 45 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Cut off a third of the cookie dough and roll it into 10 balls (put the rest of the dough back in the freezer) and transfer the balls to a large greased and lined baking sheet. Press the balls to flatten them slightly, then bake them for 12 minutes. Leave the cookies to cool for 5 minutes before transferring to a wire rack to cool completely. Repeat this process twice so that you end up with 30 cookies.
- For the filling, melt the chocolate in a bowl set over a pan of barely simmering water, cool slightly, then mix with the crème fraîche until combined. Chill for 30 minutes until spreadable.
- Sandwich the cookies with the filling.
Chef quote
Sandwiching chewy chocolate cookies together makes them extra-special – or you can leave them unfilled, if you prefer.
