Birthdays really do deserve special treats.
Not boring, normal things.
Not something that you make to cheer yourself up when you are feeling blue. (Don’t tell me you never baked to make yourself feel better).
Birthdays deserve a little extra something.
A chocolate chip cookie might be a classic, but it is not what birthdays are made of.
It was almost a challenge. I promised my friend Matt a treat for his birthday. But it couldn’t be a normal treat, he already has had gluten-free birthday cake doughnuts and a red velvet cake.
But, he asked for chocolate chip cookies.
I couldn’t just bake cookies. That is too simple. Too easy. Not a big enough challenge. Not enough opportunity to impress people with ma skillz. (No, that is not a typo. I am trying to be cool. How is it working?)
Cookie sandwiches on the other hand are a much more exciting treat. Almost like an ice cream sandwich that doesn’t melt. Brilliant for when you have to commute with these bad boys to the city.
These were quite the hit with Matt & his coworkers. (And the extras were a hit with mine). So next time you need to impress someone who asks for just a chocolate chip cookie, this could be your answer.
|Birthdays deserve special treats||
- 1 recipe [url href=”http://frannycakes.com/recipes/gluten-free-chocolate-chip-cookies-a-classic-treat/”]Gluten-Free Chocolate Chip Cookies[/url] using tablespoon sized scoops
- 4 large egg whites (30g each–total 120g, or 1/2 cup)*
- 200 grams (1 cups) granulated sugar
- 280 grams (2.5 sticks) of unsalted butter, softened but cool, cut into cubes
- 15 ml (1 tablespoon) pure vanilla extract
- 1/4 tsp salt
- 150 grams (about 3/4 cups of discs) high quality chocolate
- 1 1/2 teaspoon vanilla bean paste
- Bake the cookies, using tablespoon sized drops of cookie dough.
- While the cupcakes are baking, make the frosting. If this process intimidates you, Sweet Apolita made a pretty sweet tutorial.
- Combine the egg whites and sugar in a small pot until they reach 140 degrees fahrenheit.
- Transfer to a clean stand mixer bowl. Using the whisk attachment, beat until light and fluffy (soft peaks).
- Switch to the paddle attachment and add the butter one chunk at a time until it is all combined.
- Remove half of the frosting and set aside. Melt the chocolate in the micorwave on half power, heating it first for 30 seconds, and then in 15 second intervals after that, always stirring after each burst of heat. Let the chocolate cool a wee bit – you don’t want it hot so that it melts the butter, and then add it to half your frosting.
- Set this frosting aside. Add the vanilla bean paste to the reserved half of the frosting.
- When the cookies are completely cool, pipe frosting onto half of the cookies, topping with a similarly shaped partner cookie.