I’m not much of a baker but during the holidays I like to try a new dessert recipe to bring to Christmas dinner. This year I perfected this recipe for Double Chocolate Cookie Sandwiches with ganache, adapted from the Tartine cookbook. These bad boys are not for the faint of heart. They are soft, chocolaty, gooey, mouthwateringly delicious, and best of all deceptively easy to make. Give this recipe a try and let me know how it goes.

At the end of this post I linked a couple of my favorite cookbooks with recipes I’m constantly using. They are perfect gifts for any wannabe chef in your life.



8 0z high quality bittersweet chocolate.

1/2 cup unsalted butter

1 cup +1 tbsp all-purpose flour

1/2 cup +2 tbsp cocoa powder

2tsp baking powder

1 cup +2 tbsp sugar

2 large eggs

1/2 tsp salt

1 tsp

vanilla extract

1/2 cup whole milk


4 oz high quality bittersweet chocolate

1/2 cup heavy cream

1/2 cup powdered sugar


Preheat the oven to 350°F. Pour about 2 inches of water into a sauce pan and bring to a simmer. Place the chocolate into a stainless steel bowl that can sit over the pan of water. Make sure the bowl remains completely dry. Moisture will cause the chocolate to develop lumps. Melt the chocolate, stirring lightly until the chocolate melts completely. Do not burn. Remove from heat and set aside. In a bowl combine the flour, cocoa powder, and baking powder. Using a standing mixer with a paddle attachment, beat the butter until creamy. Slowly add the sugar and mix until the mixture is smooth. Add in the eggs one a time. Mix in the salt and vanilla extract. Add in the melted chocolate and beat until everything is incorporated. Next add in the milk and beat until combined.  Add the flour mixture and beat on low speed until the dough is fully incorporated. It should be smooth, rich, and creamy. Butter a baking sheet. Using a spoon drop large spoonfuls of the mixture into the baking sheet. Space the spoonfuls out about an inch apart. Bake for 7 minutes. The cookies should be soft and just a little firm on top. Transfer the cookies and let them cool. If you’re making these in batches, make sure to give the dough a good mixing before each batch.

Once the cookies are done cooling, make the ganache by bringing the heavy cream to a very light boil and pouring it over the chocolate. Let stand for 2 minutes and combine until the chocolate is melted and incorporated with the cream. Assemble the sandwiches with the ganache as the filling and a sprinkle of powdered sugar on top. Serve and enjoy.

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