Christina Tosi’s Double Chocolate Chip Mint Sammies Recipe

Prep Time: 20 minutes

Rating:

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[Total: 8 Average: 3.6]

Double Chocolate Chip Wafers

1 stick (8 Tbsp.) butter, melted
⅔ C. granulated sugar
2 Tbsp. honey
½ tsp. Spice Islands® Pure Vanilla Extract (omit if you’re using fancy cocoa powder!)
1 C. all-purpose flour
¾ C. cocoa powder
½ tsp. salt
½ tsp. Clabber Girl® Baking Soda
⅓ C. mini chocolate chips
+Parchment or wax paper

Mint Filling

Double Chocolate Chip Wafers

In a medium bowl. combine the butter, sugar, honey and vanilla extract and mix until evenly incorporated. Gently stir in flour, cocoa powder, salt and baking soda and mix just until combined. Fold in mini chocolate chips.
Flatten the dough between two pieces of parchment or wax paper to ½-inch thickness. Using a cup or a 2” round cookie cutter, cut dough rounds as close together as possible. If you want a peek-a-boo moment, cut a 1” circle out of half of the 2” rounds. Refrigerate or freeze the entire sheet of dough until firm, about 5 mins.
Heat the oven to 325°F. Spray or line a sheet pan.
Pop your chilled rounds off the parchment and transfer them to the baking sheet, spacing 1/4” apart (they don’t spread in the oven!).
Bake at 325°F for 10- to 12 minutes until the edges are set and the center is no longer glossy (it’s hard to know when a chocolate wafer is baked properly so set a timer!). Cool the rounds completely.
(Reshape your dough scraps into a ball and roll out anew. Repeat with the second half of the dough still In the bowl.)

Mint Filling

Combine Crisco, corn syrup, extracts and green color in a small bowl, mixing until smooth. Add powdered sugar and salt, mixing until combined and smooth.
Sandwich as much or as little Mint Filling between two Double Chocolate Chip Wafers and shout Happy Holidays with every bite. (I like to dust the top wafer for that “freshly fallen snow” vibe!)

Double Chocolate Chip Wafers

1 stick (8 Tbsp.) butter, melted
⅔ C. granulated sugar
2 Tbsp. honey
½ tsp. Spice Islands® Pure Vanilla Extract (omit if you’re using fancy cocoa powder!)
1 C. all-purpose flour
¾ C. cocoa powder
½ tsp. salt
½ tsp. Clabber Girl® Baking Soda
⅓ C. mini chocolate chips
+Parchment or wax paper

Mint Filling

Double Chocolate Chip Wafers

In a medium bowl. combine the butter, sugar, honey and vanilla extract and mix until evenly incorporated. Gently stir in flour, cocoa powder, salt and baking soda and mix just until combined. Fold in mini chocolate chips.
Flatten the dough between two pieces of parchment or wax paper to ½-inch thickness. Using a cup or a 2” round cookie cutter, cut dough rounds as close together as possible. If you want a peek-a-boo moment, cut a 1” circle out of half of the 2” rounds. Refrigerate or freeze the entire sheet of dough until firm, about 5 mins.
Heat the oven to 325°F. Spray or line a sheet pan.
Pop your chilled rounds off the parchment and transfer them to the baking sheet, spacing 1/4” apart (they don’t spread in the oven!).
Bake at 325°F for 10- to 12 minutes until the edges are set and the center is no longer glossy (it’s hard to know when a chocolate wafer is baked properly so set a timer!). Cool the rounds completely.
(Reshape your dough scraps into a ball and roll out anew. Repeat with the second half of the dough still In the bowl.)

Mint Filling

Combine Crisco, corn syrup, extracts and green color in a small bowl, mixing until smooth. Add powdered sugar and salt, mixing until combined and smooth.
Sandwich as much or as little Mint Filling between two Double Chocolate Chip Wafers and shout Happy Holidays with every bite. (I like to dust the top wafer for that “freshly fallen snow” vibe!)