Sweet Bake Shop by Tessa Sam

Author:Tessa Sam
Language: eng
Format: epub
Publisher: Penguin Canada
Published: 2018-03-06T05:00:00+00:00

1. Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper.

2. Make the Classic Chocolate Chip Cookies dough (steps 2 through 4). Scoop out the cookie dough 2 tablespoons at a time, roll into balls and place on the prepared baking sheets, placing 12 cookies on each sheet and spacing them at least 2 inches apart. Flatten slightly with the palm of your hand.

3. Bake for 9 to 12 minutes, until the cookies are just set and are slightly brown around the edges. Allow the cookies to cool completely on the baking sheets.

4. While the cookies are cooling, make the Eggless Chocolate Chip Cookie Dough. Fit a pastry bag with a large round piping tip and half fill with the cookie dough.

5. Turn half of the cooled cookies upside down and pipe a dollop of the filling onto the bottom, right in the middle of each cookie. Place the remaining cookies, right side up, on top of the filling and press down gently, sandwiching the filling between the two cookies.

6. Cookies will keep in an airtight container in the refrigerator for up to 2 days. Allow the cookies to stand at room temperature for 1 to 2 hours before serving.

Sweet Tip

Craving a frozen treat? Pop the sandwiches in the freezer for 1 to 2 hours and you’ll have some lovely Frozen Cookie Dough Sandwiches.

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