Gigantic Chocolate Chip Cookies

I have been faithfully married to Tara's Chocolate Chip Cookie recipe for awhile now. While I am not forsaking my commitment to this beloved cookie recipe, I have made the decision to be a chocolate chip cookie polygamist. What is happening to me? This Gigantic Chocolate Chip Cookie, aka, the famous New York City Levain Bakery cookie, this is what is happening to me. It is one of those cookies I guarantee will cause you to lose your mind and break your chocolate chip cookie vows.

Thanks to the diligent efforts of baker extraordinaire and cookbook author Stella Parks, who worked tirelessly to recreate the self-proclaimed"world's greatest" $4.00 bakery cookie, we all can make and swoon over these Gigantic Chocolate Chip Cookies at home. We no longer have to drool over photos of Levain's cookies and/or take a cookie buying trip to New York City.

Considering there were several aspects to this recipe managing me to question everything I believed about making really great chocolate chip cookies, I realized I am not as chocolate chip cookie savvy as I thought I was.  Instead of mixing room temperature eggs into the batter, eggs are taken right out of the refrigerator. Rather than chop up a block of dark chocolate to create those luscious pools of chocolate, an assortment of chocolate chips are used in these cookies. Raw, instead of slightly toasted walnuts, are used (the exception to the slightly toasting rule applies only if pecans are used). Then there was the recommended butter: room temperature (not melted) unsalted American instead of unsalted European butter. Even the sequence of mixing the ingredients differed. Needless to say my head was spinning as I read through the recipe. And that was even before I took a bite of a warm, freshly baked, right out of the oven cookie.

My assortment of chocolate chips included Guittard Extra Dark Chocolate Chips (63% cocoa), Ghiradelli Bittersweet Chocolate Chips (60% cocoa), and Ghiradelli Semi-Sweet Chips. Whether you use two or three different kinds of chocolate chips may not matter as much as the quality of chocolate chip chosen. You can't go wrong with any combination of Guittard and Ghiradelli chocolate chips.

In the bowl of a standing mixer with a paddle attachment the butter, both sugars, the vanilla, the baking powder, the baking soda, the kosher salt, and the pinch of freshly grated nutmeg are added in all at once. Yes, some of the dry ingredients are mixed in with the butter and sugar. The entire mixture is beaten at medium speed for almost eight minutes. The reward for this longer than usual beating time is the softest, fluffiest, most pale cookie dough batter. The out of refrigerator eggs are added one at a time, beaten only each is incorporated. And just like the flour gets mixed in all at once, so do the chocolate chips and nuts. Is your head spinning yet? If not, it will be shortly.

This recipe makes eight, yes eight, cookies. Each weighing approximately six ounces or two ounces short of a half pound. We are talking huge, ginormous, slightly more than 4 inches in diameter chocolate chip cookies here. Almost too big for one person to eat by themselves. I said almost.

So were these Gigantic Chocolate Chip Cookies worth any angst I may have felt dividing my loyalty and love between two different chocolate chip cookie recipes? The answer is an emphatic, completely guilt-free YES! Who am I? Obviously someone who should be wearing a chocolate chip cookie scarlet letter.

When compared to my other favorite chocolate chip cookie, I must tell you, in defense of my behavior, these are a completely different kind of chocolate chip cookie. They are chocolate chip cookie insanity. And here is why this recipe works. A lower proportion of sugar to flour helps to reduce the cookie's spread and keeps them thick. Less sugar than flour and more chocolate chips than sugar both contribute to keeping the cookies thick without making them taste cakey. The 12 hour (overnight) refrigeration period hydrates the flour, again contributing to the cookie's thickness. Blending different kinds of chocolate chips creates an incredible texture.

It's bigger, richer, more chocolatey. A cookie definitely not for the faint of heart and one probably best shared with a big glass of ice cold milk.

Stella Parks recommending eating these cookies while they are still warm. It seemed pointless not to listen to her advice. (You can reheat them in the low oven if they get to room temperature or if you kept them in a tightly sealed container for up to two days.) Although I wouldn't walk away from a room temperature Gigantic Chocolate Chip Cookie.

There is room as well as a time and place in our lives for both Tara's Chocolate Chip Cookies and these Gigantic Chocolate Chip Cookies. And honestly if I were selling them, my first thought is they are priceless. My second thought is a price tag of $5.00 almost wouldn't reflect their worth.

In the next couple of weeks I am having some friends over for dinner. My plan was to make the Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote for dessert. What is it they say about the best laid plans?

Recipe
Gigantic Chocolate Chip Cookies (inspired by Stella Parks Super-Thick Chocolate Chip Cookie recipe)
Makes 8 ginormous cookies

Ingredients
1/2 cup (8 Tablespoons, 113 g) unsalted butter, room temperature
1/2 cup (113 g) light brown sugar, firmly packed
1/2 cup (100 g) granulated sugar
1 Tablespoon vanilla
2 teaspoons kosher salt
1 3/4 teaspoons baking powder
1 teaspoon baking soda
Pinch of freshly grated nutmeg
2 large eggs, straight from the refrigerator
2 1/4 cups (283 g) all-purpose flour
2 1/2 cups (15 ounces, 425 g), assorted semi-sweet and bittersweet chocolate chips
8 ounces (240 g) raw walnut pieces (or 8 ounces lightly toasted pecan pieces)
Optional: Flaky sea salt for finishing

Directions
1. In the bowl of standing mixer fitted with a paddle attachment, add the butter, brown sugar, granulated sugar, vanilla, salt, baking powder, baking soda, and nutmeg. 
2. Mix on low to moisten the ingredients, then increase speed to medium. Continue to beat until soft, fluffy and pale (approximately 8 minutes). Halfway through pause to scrape bowl and beater with a spatula.
3. With mixer running, add in eggs one at a time, letting each fully incorporate before adding the next one.
4. Reduce the mixer speed to low. Add in the flour all at once. When flour is incorporated add the chocolate chips and nuts, mixing the dough until it is homogenous.
5. Divide the dough into 8 equal portions (6 ounces/170g each). Round each mound into a smooth ball. Wrap in plastic wrap and refrigerate at least 12 hours before baking. Note: If well protected the dough will be good in the refrigerator for several days.
6. Adjust oven rack to middle position and preheat oven to 350 degrees (F). Line two sheet pans with parchment paper. 
7. Place only 4 cookies on the pan, leaving ample space between them to account for the spread. Note: If adding, top with coarse sea salt. Note: Bake only tray of cookies at a time.
8. Bake until cookies are puffed and light brown, approximately 22-24 minutes. Rotate baking pan midway through and lightly tamp down the baking pan. Note: I also lightly tamped the baking pan with about 4 minutes left of baking time.
9. Cool cookies on baking sheet for 10 minutes. Serve warm or within 12 hours of baking. Note: These cookies taste best when freshly baked. However, they can be stored in an airtight container at room temperature for up to 2 days. Rewarm briefly in a 350 degree (F) oven before serving.

Notes: (1) Stella Parks is a big fan of Gold Medal all-purpose flour. For these cookies, I used Gold Medal Flour. Because, like, duh? (2) I would never walk away from a room temperature gigantic chocolate chip cookie and neither should you. (3) Stella Parks using an American versus European-style unsalted butter for these cookies. I have used both kinds and love them equally. 

Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote

This has been a week of extremes. Starting with the blizzard on Sunday. Having wimptress-like tendencies, I decided to opt out of running a hilly 10k race in wet, heavy snow. Two days later temperatures were in the 70s. If I lived in Colorado, this would be considered normal April weather. But I live in Illinois and this winter to summer swing in a 48 hour period would be considered slightly atypical. After a two week hiatus from yoga (for tattoo healing purposes), I went to yoga five times in six days. I also happen to have selective glutton for punishment tendencies. For weeks I have denied myself the pleasure of any candy, but especially chocolate candy. But I have happily inhaled two Easter vanilla cream eggs this week and predict there will be at least two more consumed in the next forty-eight hours. It just wouldn't be Easter without the vanilla cream eggs from Fannie May.  Having come from humble beginnings, we didn't have many extravagant foods or candies when I was growing up. But our Easter baskets were always filled with candy from Fannie May. My father even sent me Fannie May cream eggs all during college. Liitle did he know, nor did I dare share, I had been making the four mile walking round trip to the Fannie May store in Champaign in the week prior to Easter. There is so much nostalgia wrapped up in this beloved candy, I could hardly deprive myself. I can go back to living a candy free existence next week. 

When it comes to desserts, I vacillate between wanting to make cake like confections and those having a custardy or creamy texture to them. My self-imposed polarized dessert preferences have always made life difficult for me. While I have come along way from making not one, but three desserts to end a dinner party or holiday meal, I still go through a labored dessert decision making process. Only just recently have my choices been influenced by the availability of seasonal ingredients. I can always make a chocolate cake, but I can't always make a strawberry galette, peach cobbler, cranberry pie, or a ginger cardamom rhubarb compote using the of freshest fruits. Why it took me so long to think seasonally is anyone's guess. But now that I have embraced this cooking wisdom, I am like a kid in a candy store when the season's fruits begin appearing at Farmer's Markets and grocery stores.

Ethereal may be how to best describe the flavor and texture of this Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote. Luscious, light, lemony, and having a hint of tanginess, the panna cotta alone is exquisite. Topped with a Rhubarb compote having hints of ginger and cardamom, it is transformed into a show stopping, mouthwatering, drop-the-mic dessert. Simultaneously both rustic and elegant in presentation, the Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote is everything a last course should be.

The relatively short rhubarb season runs from April through June. Although if you happen to be lucky enough to live in the Pacific Northwest rhubarb has a second season extending well into July. My first sighting of rhubarb came this week. The produce manager at one of the grocery stores I frequent must have thought I had lost my mind, when after asking if he had any rhubarb, I let out an audible squeal. I should probably start going to grocery stores far from my home, just in case someone I know is witness to any of my perceptible enthusiastic moments. As I made my way to the rhubarb I suddenly couldn't remember if I should buy the long thin or the thick stalks free of their poisonous leaves or if I should buy the deep red, light pink or pale green stalks. So I bought a combination of thin and thick stalks and all the color variations. Here is everything about rhubarb I had forgotten during my temporary delirium. Deep red stalks will generally have a more concentrated tartness while the flavor in green stalks is generally more balanced and mellower. Shiny and crisp stalks are a good sign the rhubarb is fresh. If possible, avoid buying rubbery or dry looking rhubarb. 

If you happen to be someone wishing for year-round accessibility to rhubarb, you can freeze it. Not the same as fresh, but it's better to have frozen rhubarb than no rhubarb at all. While there are several schools of thought on the best way to freeze rhubarb, the quick blanche and ice water bath method may help to best preserve it's texture, color, and flavor. You can find rhubarb freezing directions here.

If you are on the love side of the love-hate relationship many have with rhubarb, you are going to be smitten with this rhubarb compote. It's a little sweet, a little tart, and a little spiced. Freshly grated ginger and cardamom give this compote an amazing depth of flavor. 

The compote comes together in less than thirty minutes. As soon as your rhubarb begins to fall apart and is tender (which could happen after 20 minutes of cooking time), remove from the heat and let cool to room temperature before transferring to the refrigerator. I wanted my compote to have some discernible chunks to it, to I did not cook it the full 30 minutes. 

If there was one thing I would have done differently, it would have been to make a double batch. The Buttermilk Panna Cotta isn't the only thing this compote would be great on. Spoon it chilled or slightly warmed over vanilla ice cream, pound cake, french toast, or oatmeal. Or maybe you prefer to eat it by the spoonful. I promise I won't judge.

This isn't the first panna cotta recipe posted on the blog. There's the Coconut Panna Cotta wih Blueberry Sauce, the Honey and Pistachio Panna Cotta, the Panna Cotta with Balsamic Strawberries. However, this is the first panna cotta recipe using buttermilk. Choosing one favorite panna cotta would be like choosing only one favorite book. I am tempted to tell you this Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote is my favorite although I am unable to choose only one favorite book. Whether or not I find another panna cotta recipe and that one becomes my new favorite (one of the prerogatives of being a food blogger), doesn't change how I feel about this one. I am seriously considering making it my new signature dessert. 

Instead of using a vanilla extract I used a vanilla bean paste as I love seeing specks of vanilla in a custard like dessert. Either kind of vanilla works, just choose a high quality vanilla. Call me a vanilla snob, but there is no place in this world for imitation vanilla. 

You either like eating an unmolded panna cotta on a plate or from a glass (or ramekin). I am on team eat panna cotta in a glass. I want to slide my spoon into the creamy, silky panna cotta and not have to chase it around the plate. The recipe suggests dividing the panna cotta mixture into six portions, however, I decided to make five slightly more generous servings. We love panna cotta here.

The panna cotta sets up after chilling only four hours in the refrigerator. If you like your panna cotta unmolded, let it sit overnight in the refrigerator. See the notes below on the unmolding technique.

The texture of this Buttermilk Panna Cotta is sublime. While most panna cotta recipes call for using the entire small packet of gelatin, this one calls for using only 1 1/2 teaspoons (or 1/2 Tablespoon) of gelatin. Which means you will not be using all of the gelatin from the small packet. 

It's been awhile since I have put anything on the last meal list. Today this Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote goes on. Maybe even near or at the top of the dessert course list (and this is coming from someone with a serious love, borderline addiction for chocolate). 

As giddy as I was upon finding beautiful stalks of fresh rhubarb in the grocery store this week, I am even giddier being able to share this recipe with you. 

Happy Passover and Happy Passover to all of you! May you all be surrounded and embraced by the blessings of this holiday along the foods of the season.

Recipe
Buttermilk Panna Cotta with Ginger Cardamom Rhubarb Compote (slight adaption to recipes shared at the Marcel's Culinary Experience as well as ones found online)

Ingredients
Rhubarb Compote
4 cups (1 pound) chopped rhubarb, cut into 1/2" pieces
3/4 cup (150 g) granulated sugar
1/4 teaspoon kosher salt
2 Tablespoons freshly grated ginger
1/2 teaspoon ground cardamom

Panna Cotta
2 Tablespoons cold water
1 1/2 teaspoons unflavored gelatin (I use Knox unflavored gelatin)
1 cup heavy whipping cream (at least 17% fat)
1 teaspoon freshly grated lemon zest (from one small lemon)
1/2 cup (100 g) granulated sugar
2 cups buttermilk
2 teaspoons vanilla bean paste or high quality vanilla

Directions
Rhubarb Compote
1. In a heavy bottomed, medium sized saucepan, add the rhubarb, sugar, salt, grated ginger, and cardamom.
2. Cook over medium-low heat, stirring occasionally until the rhubarb has fallen apart, but a few chunks remain (approximately 20-30 minutes). Note: After approximately 10 minutes of cooking, reduce heat to low.
3. Remove from heat, transfer to a bowl, cover, and chill until serving.

Panna Cotta
1. Add cold water to a small, shallow bowl. Sprinkle the gelatin over. Let stand until the gelatin softens, approximately 8 to 10 minutes.
2. In a heavy bottomed, medium sized saucepan, heat whipping cream, lemon zest, and sugar. Over medium-high heat and stirring constantly, cook over medium-high heat until sugar dissolves. Increase heat slightly and bring mixture to a low boil. Add gelatin and immediately remove from heat.
3. Stir mixture until the gelatin dissolves. Allow the mixture to cool to lukewarm (approximately 5 minutes).Note: Check for temperature every several minutes as you do not want it start to set.
4. Pour mixture into a large (8 cup) measuring cup. Stir in buttermilk and vanilla. Note: Make sure to shake your buttermilk before measuring out.
5. Divide the panna cotta into 5 or 6 glasses or ramekins. Cover with plastic wrap and refrigerate until set (approximately 4 hours or overnight).
6. When ready to serve, spoon some of the chilled rhubarb compote on top the panna cotta. Get ready to experience panna cotta nirvana.

Notes: (1) Using a large measuring cup to pour the panna cotta into glasses or ramekins makes for an easier and cleaner pour. (2) Using a scale is not necessary but helps to evenly distribute the panna cotta between the serving containers. I made 5 larger sized (5 1/2 to 5 3/4 ounce) panna cottas, however, this recipe will make up to 6 servings. (3) If unmolding the panna cotta onto a plate, insert a sharp knife along the edge of the panna cotta and then invert onto your plate. You do not need to oil your glass prior to pouring your panna cotta mixture in and chilling. It slides out beautifully.

Lemony Sugar Cookies

As often as I like to return to familiar settings, my bucket list of the places I would like to see in my lifetime continues to increase weekly. This usually happen after I spend time looking at, or rather drooling over, some of the breathtaking landscape and nature photos posted by both friends and strangers. I, for one, am grateful when others post their travel photos. Especially the ones showcasing architecture, landmarks, naturescapes in all of their seasonal glories, cityscapes, as well as flora and fauna. Yet, whether I ever travel everywhere on my list or not (but probably not), having the ability to live vicariously through the lenses others see the world sparks joy in my enviable heart. In addition to and equally important to my travel bucket list, is my baking bucket list. One growing at an even faster rate. Between my massive cookbook and cooking magazine collections, recipe recommendations from friends, and social media food photo overload, I would have needed to started baking daily starting somewhere back in my youth. In other words, choices are going to have to be made. Making choices isn't one of my favorite things to do.

Sometimes when I want to make a new recipe I send out a query to some of my friends. This week it was 'Do you like lemon cookies?'. After receiving a surprisingly overwhelming positive response from my chocolate and peanut butter loving friends, the recipe for these Lemony Sugar Cookies went to the top of the want to make, have to make baking list. 

These are refreshingly light, crispy, and lemony bites of cookie deliciousness. A perfect cookie for the spring and summer months. If you happen to be a huge fan of lemony confections, you will definitely want to make these cookies year round.

On a scale of 1 (easy) to 10 (tedious) on the cookie baking scale, these are a 2. No unusual ingredients or special baking tools are necessary. While I like using a standing mixer, they can also be made with a handheld mixer. 

More than likely you have everything in your cupboards and refrigerator to make them today.  For those of you who are lucky enough to have a lemon tree growing in your yard, you wouldn't even need to make a trip to the grocery store. 

Because the dough for these cookies is on the soft side, it needs to be chilled for at least an hour (and not a minute less) before they are scooped into perfect mounds of dough. Spacing the balls of dough at least 2 inches apart is important as they have a fairly large spread to them. I like my sugar cookies on the larger size so I used an ice cream scoop about 1 3/4" in diameter (think large golf ball if you spooning out and rolling the dough into a ball). The baking time for these Lemony Sugar Cookies ranges from 8 minutes to 14 minutes, depending on the size of your cookies. And if you like really crispy sugar cookies, bake the 1 or 2 minutes longer. 

Once the cookies are cooled completely, the are ready to be iced. While I used both lemon juice and lemon zest in the cookie dough, I only used lemon juice in the icing. If you aren't topping the cookies with sprinkles, you might want to consider adding in the zest to your icing. 

For the smoothest icing, sift your confectionary sugar. The lemon juice to confectionary sugar ratio is 1 Tablespoon to 1 half-cup. However, if for some reason your icing is too thick and you cannot dip your cookies into it, add some additional lemon juice to loosen it up a bit. If by any chance your icing is too thin, add in a bit more confectionary sugar whisking until you get the right consistency.

You can either spoon the icing over the cooled lemon cookies or you can dip them into it. I prefer dipping the cookies. If using sprinkles, make sure not to let the icing harden (it sets up pretty quickly). However, even though the surface of the icing sets up quickly, let the iced cookies rest at least an hour before stacking or packaging them up.

Because these Lemony Sugar Cookies have just the right tart and sweet balance to them along with a perfect crispy texture, they are incredibly refreshing light and satisfying cookies. Hopefully you have friends and family who not only love lemon flavored confections, but love having their hearts sparked with joy when you share some homemade love with them. 

Recipe
Lemony Sugar Cookies (slightly adapted recipe from Rebecca Rather in her"The Pastry Queen" cookbook)
Makes 18-20  3" cookies (or makes 2 1/2 - 3 dozen smaller cookies)

Ingredients
Cookies
1/2 cup (4 ounces, 114 g) unsalted butter at room temperature
1/2 cup Canola or vegetable oil (but suggest using Canola oil)
1/2 cup (100 g) granulated sugar
1/2 cup (63 g) confectionary sugar
1 large egg, room temperature
2 teaspoons freshly squeezed lemon juice
Zest of one small lemon
2 cups (260 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt

Icing
Freshly squeezed lemon juice from one large lemon or 4 Tablespoons
2 cups (252 g) confectionary sugar, sifted
1/8 teaspoon kosher salt
Zest from one small lemon (optional)

Optional finishing touches: Sanding or sparkling sugar and/or sprinkles

Directions
Cookies
1. In a mixer fitted with a paddle attaching, cream butter for approximately 1 minute.
2. Add each of the ingredient separately, beating on medium speed after each addition: canola oil, granulated sugar, confectionary sugar, egg, and lemon juice/lemon zest.
3. Add the flour, baking soda and salt to the mixing bowl. Stir with a wooden spoon until well combined.
4. Refrigerate dough (covering the bowl) for at least an hour in order for the dough to firm up slightly. Note: Your chill time can be longer, but it needs to be at least 1 hour in order for the dough to set up.
5. Form cookies using an ice cream scoop. For 4 inch cookies, use a 2 inch ice cream scoop; for 3 inch cookies use a 1 3/4 inch ice cream scoop and for 2 inch cookies use a tablespoon sized scoop. Place on a parchment paper lined baking sheet. Press cookies to a 1/4 inch thickness. Space cookies at least 2 inches apart.
6. In a preheated 350 degree (F) oven, bake cookies for 8 to 10 minutes (for small 2 inch cookies); for 10-14 minutes for 3 inch cookies); or for 12-15 minutes for 4 inch cookies. (If you like crisper cookies add 1 to 2 minutes onto baking time.)
7. Cookies are done when edges are lightly golden and bottoms are lightly browned. Keep cookies on baking sheet for 10 minutes before transferring to a cooking rack to cool completely.

Icing and Finishing
1. In a small-medium bowl, whisk together the lemon juice and the confectionary sugar. Stir in lemon zest, if using.
2. Dip cookies into the icing and/or spoon icing over the cookies. Place on a cooling rack or piece of parchment paper to let dry.
3. Sprinkle still wet cookies with sparkling/sanding sugar and/or sprinkles if using.
4. Allow cookies to dry completely before storing or stacking.
5. Serve immediately or store in a tightly sealed container. Cookies will be good for up to 3 days.

Vanilla Cream Shortbread Sandwich Cookies

Vanilla Cream Shortbread Sandwich Cookies. Not exactly the catchiest name for a cookie. An Oreo-like cream sandwiched between shortbread cookies, topped with milk chocolate stripes, and finished with a Cadbury mini egg. Not exactly the Reader's Digest version of a cookie description. Yet, they are the most heavenly, divine, scrumptious, mouthwatering, flavorful, yummiest cookies. They also happen to be the cutest cookies ever! Wordy titled cookies deserve the wordiest commentaries. 

While I gave these insanely delicious cookies what appears to be a bit of an Easter whimsy finish, they are not holiday only confections. But seriously, aren't they just the most adorable Easter basket destined cookies? 

The story behind the inspiration for these cookies is a bit convoluted but stay with me. Game of Thrones fans who like complicated stories will get me. After making the swoonworthy Alfajores (the Dulce de Leche filled sandwich cookies) a few weeks back, I was reminded how much I love both shortbread and sandwich cookies. Give me a cookie with a cream filling and I am your friend for life. They don't even have to be homemade. A package of Oreos would do just fine. However, it was in my search (and score) late one night this week for packages of the limited release Game of Thrones Oreo cookies that got me thinking. Why not combine my love of shortbread and cream filled sandwich cookies with my obsession with Game of Thrones into a cookie having a whimsical finishing touch? Those mini Easter eggs look a little like dinosaur eggs, don't they? For good measure, I thought a milk chocolate drizzle would make them epic. Like the anticipated last season of Game of Thrones. And so now you know, how Vanilla Cream Shortbread Sandwich Cookies were conceived. 

I have a lot of favorite cookie recipes posted to the blog, but these, well these cookies are definitely in my top five. I am obsessed with them.

When making the dough for the cookies, I used a high quality European butter (see Notes below). In addition to adding a more nuanced, richer flavor the dough came together ever better than when I made the Alfajores. Meaning this time the dough need did not need any refrigerator before being rolled out. However, if your dough doesn't have a consistency ready for rolling out immediately, refrigerate it for 30 to 60 minutes.

When I made these cookies, I melted too much chocolate and over-filled my pastry bag. With my pastry bag a little unwieldy, my stripes weren't as straight as I had intended them to be. However, these slightly squiggly lines added even more whimsy to the cookies. Or at least I have convinced myself there is beauty in squiggly lines. But if you want your cookies to have more of a bakery finish and even stripes, don't overfill your pastry bag. Less is more.

The cream filling sandwiched between the shortbread rounds is even better than the filling found in Oreos. It's creamier and made with real butter. Isn't everything better made with butter?

I piped some additional warm chocolate into the center of each cookie before placing the mini Cadbury egg on to ensure it would adhere. 

Seriously, these are insanely delicious cookies. 

I used some of my vintage cookie cutters, but any round 2" cookie cutter will work. Square and oval shaped cookies would be equally beautiful. 

Vanilla Cream Shortbread Sandwich Cookies might be a name you can commit to memory, but I guarantee you will not forget how flavorfully addictive they these cookies are. And, if by chance, any of you Game of Thrones fans can't find the limited release Oreo cookies or aren't willing to pay the outrageous prices they are being sold on Ebay for, you could always make these. Honestly, I think these are so much better!

Recipe
Vanilla Cream Shortbread Sandwich Cookies (Cookie Filling inspired by Stella Park's Homemade Oreo Cookie Filling recipe in her cookbook "Bravetart: Iconic American Desserts"
Makes 30 sandwich cookies (2" sized)

Ingredients
Shortbread Cookies
1 cup plus 2 Tablespoons unsalted butter, room temperature (Recommend using a European and/or European Style butter, see Notes below)1 1/4 cups (156 g) confectionary sugar1 large egg yolk, room temperature2 teaspoons good quality vanilla1 teaspoon kosher salt2 3/4 cups (358 g) unbleached all-purpose flour

Vanilla Cream Filling
10 Tablespoons unsalted butter
1 1/2 cups confectionary sugar, sifted
1/4 teaspoon kosher salt
1 teaspoon vanilla

Chocolate 
4-6 ounces milk chocolate, divided

Optional
Mini Cadbury eggs or other chocolate candy

Directions
Shortbread Cookies
1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for 10-15 seconds. Scrape sides of the bowl.
2. Add in confectionary sugar and beat until light and fluffy (approximately 2 minutes).
3. Mix in egg yolk and vanilla. Beat only until incorporated.
4. Add in flour and salt. Mix until dough comes together and begins to form a ball.
5. Scrape dough onto a large sheet of plastic wrap. Flatten and shape into a 6" x 8" rectangle. Divide dough in half, shaped into a rectangle and wrap tightly in cellophane. Refrigerate for 30 minutes to 1 hour.  Note: If dough is ready to roll out immediately, there is no need for refrigeration. Use of a European butter may not necessitate the chilling step.
6. Preheat oven to 350 degree (F). Line two baking sheets with parchment paper and set aside.
7. Remove the one of the chilled doughs from the refrigerator. 
8. Lightly flour a surface. Roll out the piece of dough to a thickness of approximately 1/6" or 1/8".
9. Using a 2" round cookie cutter, cut out circles and place cookie rounds on a prepared baking sheet. Using a smaller cookie cutter, cut out round circles in the center of half of the cookies as the base of the cookie will be solid.
11. Form scrapes of dough back into a ball to roll out to continue cutting out circles. If your dough is soft, chill your cookies in the refrigerator while you are rolling out the other half of the dough. 
12. Rotating the pan midway through the baking process, bake the cookies for 12-13 minutes or until they are very lightly browned on the edges. Immediately transfer cookies to a cooling rack. Continue baking your cookies, again transferring the baked cookies to a cooling rack. Allow the cookies to cool completely before drizzling with chocolate or topping them with the cream filling.

Chocolate
1. Melt 4 ounces of milk chocolate in the microwave or in a glass bowl hovering over simmering water. When chocolate has melted allow to cool for approximately 3 minutes.
2. Pour 2/3 of the chocolate into a pastry bag fitted with a small plain round tip. Once chocolate has been poured allow to sit for 2 minutes before you begin piping it onto the cookies.
3. Lay out the cookie tops onto a large working surface or board covered in parchment paper.
4. Working carefully, pipe 4 or 5 stripes onto the tops of the cookies. 
5. Allow the chocolate to set before assembling the cookies.

Vanilla Cream Filling
1. Melt butter in a medium sized saucepan over medium-low heat. Remove from heat and allow to cool for two minutes.
2. Pour ever so slightly cooled butter into the bowl of a standing mixer fitted with a paddle attachment.
3. Add in vanilla and kosher salt, followed by the confectionary sugar.
4. Mix on low speed to moisten, then increase speed to medium and beat until creamy and soft (approximately 5 minutes)>
5. Transfer cream filling to a pastry bag fitted with a round plain tip. 
6. Turn the cookie bottoms upside down (baked bottom facing up) onto a board covered in parchment paper.
7. Pipe icing, leaving about a 1/4" of the edge clean, onto the base of each cookie.

Chocolate and Assembly
1. Place a chocolate striped cookie onto the cookie bottom topped with icing. Press down slightly.
2. Using the remainder of the melted chocolate (you may have to reheat slightly), pipe a small amount into the center of the cookie if topping each cookie with a mini Cadbury egg or other candy.
3. Allow the cookies to set.
4. Serve immediately or store in a tightly covered container. Cookies will remain fresh for up to one week kept at room temperature.

Notes: (1) These cookies would be delicious even without the milk chocolate striping and/or mini Cadbury eggs. (2) I used a fluted cookie cutter, but a round and/or square 2" cookie cutter would also work well. (3) Using a high quality European or European-style butter makes for a much richer cookie. Additionally the dough may not require any refrigeration prior to rolling it out. I used Kerrygold (unsalted) butter for both the shortbread cookies and cream filling. (4) If you don't have a pastry bag or pastry tips, use a quart sized plastic sandwich bag to pipe the chocolate and the filling. Just cut a small tip at one end of the bag.