• Facebook
  • Instagram
  • Pinterest

Dessert First

a san francisco food and travel blog | all things sweet

  • About Me
    • about pastrygirl
    • faq
    • press
    • Contact Me
    • Disclosure
    • Privacy Policy
  • My Books
  • Recipes
    • Breads
    • Cakes
    • Candy
    • Chocolate
    • Cookies
    • Custards
    • Fruit
    • Ice Cream
    • Pastry
    • Tarts
  • Sweet San Francisco
    • Sweet Spots
    • SF Events
  • Travel
    • Asia
    • Europe
    • California
    • Hawaii
  • reviews and recs
    • Cookbooks
    • Chocolate
    • Tools
  • Conversions

Marking a Milestone: Chocolate Whipped Cream Cookie Sandwiches

Mar 31 by Anita 3 Comments

chocolate wafer cookies with lemon cream

Dear readers,

I’m back! Apologies for my extended absence, as the last few weeks were given over to finishing edits on my third cookbook. It’s with a sense of relief and anticipation that I let go of the manuscript, and let the publisher take over. I’m looking forward to sharing more about the book as it gets closer to release…stay tuned for more details!

chocolate wafer cookies trio

It’s been a tricky juggling act trying to work on the cookbook while caring for an increasingly mobile and precocious toddler, and attempting to tend to life’s other responsibilities. Although I’m a baker and food writer, I rarely binge-eat for comfort (I give away most of the things I bake to eliminate temptation most of the time!). However, during this rather intense period I found myself stuffing more than a few cookies in my face late at night, or, I have to admit, during the 45 minutes in the afternoon when Isabelle was napping and I *should* have been working, but could only find the energy to stuff cookies in my face and watch dog videos on youtube. We all need to recharge somehow…

When I was prowling the kitchen shelves looking for something to munch, these chocolate cookies became a favorite. They’re based off Alice Medrich’s chocolate wafer cookies with a pinch of Dorie Greenspan’s Korova cookies. Anything-but-plain chocolate flavor, enhanced with undertones of brown sugar and vanilla. The dough comes together in a pinch in a food processor, and then you slice and bake them when you’re ready, making them pretty much perfect for out-of-the-blue cookie cravings. Since these cookies spread out while baking, you don’t have to worry about making the dough log perfectly formed – a roughly cylindrical log is fine. If you want to add in chocolate chips (a la Korova cookies) I think it’d be a peachy idea; use mini chocolate chips or more finely chopped chocolate bits to make it easier to slice the dough.

chocolate wafer cookies milk

These cookies are perfectly snackable on their own, but they also make great bases for toppings and fillings. Since I can never turn down Meyer lemons when it’s spring, I made some Meyer lemon-infused whipped cream that plays off the richness of the cookies really well. They turn them from a simple teatime accompaniment to dessert-worthy.

Now that I’ve finished the major part of my work on the book, I’m looking forward to getting back into a more regular schedule with the posts. So hope you are enjoying your spring, and expect some more posts soon!

chocolate wafer cookies with lemon whipped cream

Chocolate Sandwich Cookie with Meyer Lemon Whipped Cream

60 cookies (30 cookie sandwiches)
Print
Save

Cookies

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature, cut into 1-in pieces
  • 1/2 teaspoon vanilla extract

Lemon Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon fresh Meyer lemon juice

For the cookies

  • Place flour, cocoa powder, sugar, brown sugar, baking soda, and salt in a food processor and combine.
  • Add butter and process until a soft dough is formed. Add vanilla and process until combined.
  • Turn out dough onto the counter and form into a log about 2 inches in diameter. Wrap securely in plastic wrap and refrigerate for at least 1 hour until firm.
  • When you're ready to bake the cookies, preheat the oven to 350 degrees F. Line several baking sheets with silicone baking mats.
  • Slice the dough log into 1/4 inch thick pieces and place on prepared sheets about 1 inch apart - you can fit about 12 cookies on a regular size sheet.
  • Bake cookies for 14-16 minutes, rotating pans halfway through. The cookies will puff up in the oven and then deflate. Remove from oven and let cool on wire racks.

For the whipped cream:

  • Combine cream, sugar, and lemon juice in the bowl of a stand mixer fitted with the whisk attachment.
  • Whip on high speed until soft peaks form. Scoop out whipped cream into a piping bag fitted with a small star tip (Ateco #802)
  • Lay out the cookies flat side up, paired off by matching sizes. Pipe a spiral of whipped cream over half the cookies. Place the remaining cookies over the whipped cream to form cookie sandwiches.

Filed Under: Chocolate, Cookies, Recipes Tagged With: book, chocolate, cookie, lemon, whipped cream

Related Posts

  • Lemon Verbena Cake FlatlayLemon Verbena Cake
  • Totoro Cookie Box FlatlayTotoro Cookie Box
  • Dandelion Afternoon Tea{SF}Bloom Chocolate Salon at Dandelion Chocolate
  • S'mores Whiskey TartS’mores Chocolate Whiskey Pudding Tart
  • Chocolate Pudding FlatlayPerfect Dark Chocolate Pudding
« {Review}: Sweet Subscription Boxes (and a Giveaway)
Fluffy Marshmallow Creme Macarons for Easter »

Comments

  1. 1

    Katrina @ Warm Vanilla Sugar says

    Mar 31 at 12:42 pm

    Third cookbook?! SO EXCITING! These look so good!

    Reply
    • 2

      Anita says

      Apr 13 at 11:42 pm

      Thanks so much Katrina!

      Reply
  2. 3

    Peggie says

    Mar 31 at 1:47 pm

    My, if you only knew how much I love chocolate and lemon together. These are on the to make list!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





About Me
Mentions in the Press
Want to go to pastry school?
Email me

subscribe to receive posts in your inbox

Archives

best of dessert first


The Making of Macarons (Sucre Cuit Style)

Hong Kong Eggettes (Daan Jai)


Tis the Season (Chocolate Mint Macarons)

A Better Brioche


Consider the Humble Chocolate Chip Cookie

A Feast of Figs


Pure Dessert, Pure Inspiration (Chocolate Citrus Tart)

My Own Remembrance of Things Past: Daan Tats


The Slow Drip of Coffee on a Languorous Summer's Day

Still Life of Strawberry Tart

disclosure

This site uses affiliate links. Purchasing through the links will give this site commissions. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, daughter, and dog Max. More about pastrygirl

my cookbooks



contact me

Please e-mail anita {at} dessertfirstgirl {dot} com with all collaboration inquiries, pastry questions, or just to say hi! I look forward to hearing from you!
  • home
  • my books
  • recipes
  • sweet san francisco
  • reviews
  • conversions
  • shop
  • archives
  • Facebook
  • Instagram
  • Pinterest

© 2006–2025 Anita Chu. All Rights Reserved. Design by Deluxe Designs