Chocolate Chip Sandwich  Cookies Recipe

Chocolate Chip Cookies: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. 

In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until light and fluffy. Scrape down the sides and bottom of  the bowl as needed. Add the egg, egg yolk, and vanilla extract and beat until well combined.

Add the flour mixture to the creamed mixture and beat just until incorporated. Stir or beat in the chocolate chips. If the batter is quite soft, cover and refrigerate until firm (about 30-60 minutes).

For large cookies, take about 3 tablespoons (45 grams) of batter and form it into a round ball (can also use an ice cream scoop). Place eight balls of batter on each baking sheet, spacing them several inches apart (about 8 cm). With the palm of your hand, gently flatten each ball into a round. Bake the cookies for about 12 - 14 minutes, or until they are golden brown around the edges but still a little soft in the center. (The longer you bake the cookies the more crispy they will be.) Rotate your baking sheet front to back about halfway through the baking time. Remove from oven and place on a cooling rack. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Vanilla Cream Filling: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the shortening and butter until creamy and smooth. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise. 

To Assemble: Take one cookie and spread about two tablespoons of the filling on the flat side of the cookie. Top with another cookie.

The assembled cookies can be covered and stored at room temperature, or in the refrigerator, for several days. Serve at room temperature.

Makes about 10 - 4 inch (10 cm) sandwich cookies.