February 1, 2021 | Posted in:Cooking
I’m so excited to participate in this Valentine’s event (again). This is the fifth year for our Helping Cookies event and our mission is to continue to make a difference in the fight against pediatric cancer.
Did you know?
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!
You can help!
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
National Dark Chocolate Day
Did you know that February 1st is National Dark Chocolate Day? I happen to love dark chocolate. Oreo cookies were one of my favorite cookies as a child, and there is still something magical about taking a bite of an Oreo cookie. I was inspired to make my own when I saw beautiful heart-shaped chocolate sandwich cookies at a local bakery. One bite and I was hooked!
I add a bit of Instant Espresso powder to my chocolate cookie dough to intensify the chocolate taste. There are so many cocoas to choose from, and online retailers give you access to a world of cocoa flavors. Fear not, any store-bought cocoa will work. Instead of cutting out circle cookies, I opted for hearts. With Valentine’s Day around the corner, bake up a batch of my Chocolate Sandwich cookies to treat someone you love!
Chocolate Sandwich Cookies
Ingredients
For the cookies:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoons salt
12 tablespoons unsalted butter, softened
1 cup Dixie Crystals powdered sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon espresso powder
For the filling:
1 cup powdered sugar
6 tablespoons unsalted butter, softened
1 tablespoon light corn syrup
¼ teaspoon vanilla extract
pinch of salt
Directions
Line two large rimmed baking sheet with parchment or use an ungreased, unlined OXO Good Grips
Non-Stick Pro Cookie Sheet like I did.
In a small mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In a large mixing bowl cream the butter and powdered sugar until light and fluffy. Add the egg and mix to incorporate.
In a small measuring cup, combine the vanilla and espresso powder and stir until the espresso is dissolved. Add the vanilla mixture to the creamed butter and sugar. Beat on medium speed until blended. Scrape the bottom and sides of the bowl with a spatula; mix again until incorporated.
Add half the flour mixture and blend on low until incorporated. Add in the remaining flour and cocoa mixture and mix until blended. Refrigerate for 30 – 60 minutes to rest the dough.
When ready to bake, remove the dough from the refrigerator and rest until the dough is pliable enough to roll out, about 5-10 minutes.
Preheat oven to 350°F. Line two sheet pans with a silicone mat or parchment paper.
On a counter or working surface, place a silicone mat or a large piece of parchment paper. Divide dough in half, then roll the dough out to 1/4-inch thickness. Cut shapes using a 3-inch heart cookie cutter and place dough 1-inch apart on the prepared sheet pan. Roll scraps and repeat with remaining dough.
Bake for 9 to 12 minutes (depending on thickness). The cookies should be set, not overly crisp. Remove from the sheet pan to a cooling rack. Prepare the filling once all cookies have cooled.
To prepare the filling:
In a small mixing bowl, whisk together the powdered sugar and salt. In a medium mixing bowl, beat the butter and corn syrup until smooth. Add the vanilla to the creamed butter and mix thoroughly to incorporate.
Scoop the filling into a zip top bag, or pastry bag. Cut the corner to create a ¼-inch opening.
Turn half the cookies over with the bottom facing up. Pipe the filling onto the cookies to cover. Top with a second cookie, bottom side down against the filling. Press gently to sandwich the cookies.
Refrigerate to set the filling, if desired. Store cookies in a cool location in an airtight container for up to 5 days. Refrigerate for longer storage.
Chocolate Sandwich Cookie recipe notes
To roll out my dough, I used my OXO silicone baking mat, which made cutting shapes so much easier! Just be careful not to press too hard if you are using metal cookie cutters.
If you want to make ahead: I made 1/2 of the cookies. Freeze the remaining dough and bake it off in hearts, circles, or your favorite seasonal shapes. The buttercream can be frozen in a ziptop bag for up to three months. Defrost and re-whip prior to using.
Because She’s Awesome
Once again I’d like to give a special thanks to Julie Tran Deily who organizes this annual event! Check out Julie’s an online shop to raise even more funds for Cookies for Kids’ Cancer with the sale of Baked with Love custom designed t-shirts and tote bags!
Julie Deily, sporting the Heather Grey Baked with Love women’s tee. Photo by The Crumby Kitchen
Just in case you’re wondering, all of the proceeds will be donated to Cookies for Kids’ Cancer!
Thanks to all the fellow #HelpingCookies!
Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Lisa Wilk
Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!
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