Brownie Cookie Sandwich Buttercream (Print Version)

# Ingredients:

→ Brownie Cookies

01 - 113 g unsalted butter
02 - 255 g bittersweet chocolate chips or chopped chocolate
03 - 175 g granulated sugar
04 - 100 g light brown sugar, packed
05 - 3 large eggs, room temperature
06 - 1 tsp vanilla extract
07 - 125 g all-purpose flour, spooned and leveled
08 - 95 g bread flour, spooned and leveled (or substitute with more all-purpose flour)
09 - 25 g Dutch-process cocoa powder, sifted
10 - 1 tsp baking powder
11 - 3/4 tsp salt
12 - 1 tsp baking soda

→ Cookie Dough Buttercream

13 - 170 g unsalted butter, room temperature
14 - 100 g brown sugar
15 - 300 g confectioners' sugar, sifted
16 - 65 g all-purpose flour
17 - 1 tsp vanilla extract
18 - 1/4 tsp salt
19 - 3-4 tbsp heavy cream

# Instructions:

01 - Spread the flour for the buttercream on a clean, dry baking sheet. Bake at 300°F for 5-8 minutes, stirring every 2 minutes and rotating the pan. Check with a digital thermometer until the flour reaches 165°F. Let cool completely.
02 - Place chocolate and butter in a bowl and heat over a double boiler on medium heat. Stir until melted and smooth. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk together all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
04 - In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, granulated sugar, and light brown sugar to the cooled chocolate mixture. Mix on medium-low speed until well combined. Add the vanilla extract and mix briefly.
05 - Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix. Cover the bowl with plastic wrap and chill for 30 minutes.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper. Use a small cookie scoop to portion cookie dough balls (0.07-0.08 ounces each). Place 2 inches apart on prepared sheets. Bake for 8-10 minutes, or until edges are set and centers puff and crack. Cool on baking sheet for 8-10 minutes before transferring to a wire rack.
07 - While cookies are warm, use a fork or a round cookie cutter to gently nudge the edges inward for uniform shapes. Let cookies cool completely before assembling.
08 - In a stand mixer fitted with the paddle attachment, cream together softened butter and brown sugar until light and fluffy. Gradually add confectioners' sugar and heat-treated flour, mixing on low speed. Beat on medium speed for one minute until smooth. Add vanilla extract, salt, and heavy cream one tablespoon at a time until desired consistency is reached.
09 - Pipe a swirl of cookie dough buttercream onto the flat side of one cookie. Top with another cookie, pressing gently to sandwich them together. Optionally, sprinkle with flakey sea salt. Chill sandwiches in the refrigerator if needed before serving.

# Notes:

01 - Heat treatment ensures the flour in the buttercream is safe to consume.
02 - Store cookies in an airtight container in a cool, dry place for up to 3 days.
03 - For longer storage, freeze cookies wrapped tightly in plastic wrap for up to 2 months.

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