Brownie Sandwich Cookies with Chocolate Chip Cookie Dough Frosting

Ingredients

• 1/2 cup unsalted butter
• 12 oz good quality semi-sweet chocolate chips
• 1 1/2 cups all-purpose flour, heat treated
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• Frosting!
• 15 Tbsp salted butter, softened
• 3/4 cup packed dark-brown sugar
• 2 cups powdered sugar
• 3/4 cup all-purpose flour
• 1 1/2 tsp vanilla extract
• 3 – 4 Tbsp half and half
• 1 cup mini semi-sweet chocolate chips

Directions

1. Place 1/2 cup butter and 12 oz. semi-sweet chocolate chips in a medium saucepan, then warm them over medium heat, stirring often, until melted and smooth. Take the pan off the heat and let the chocolate mixture cool for 10 – 15 minutes. While it cools, whisk the flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl for 30 seconds, then set that bowl aside.
2. In another mixing bowl, beat 1/2 cup light-brown sugar, 1/2 cup granulated sugar, the eggs and vanilla with an electric hand mixer on medium-high speed until the mixture looks light and fluffy, about 1 minute. Use a rubber spatula to gently mix in the melted chocolate. Add the flour mixture in 3 separate additions, folding in 1/3 at a time just until incorporated.
3. Refrigerate the dough for about 45 minutes, until it is firm enough to keep its shape. During the last 10 minutes of chilling, heat the oven to 325 degrees. Scoop the dough in heaping tablespoonfuls, roll it into balls with buttered hands, and arrange the balls on baking sheets lined with Silpat or parchment paper, leaving 2 inches between them.
4. Bake the cookies in the preheated oven for 12 – 13 minutes. Remove them from the oven and let them sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. When the cookies are cool, pair them up with chocolate chip cookie dough frosting in the middle. Store them in an airtight container.
5. For the frosting, beat the butter and light-brown sugar, plus molasses if using, in a mixing bowl with an electric hand mixer until pale and fluffy, about 3 – 4 minutes. Beat in the flour, then mix in the vanilla and 2 Tbsp half and half until combined. Add the powdered sugar and whip until smooth, mixing in an additional 1 Tbsp half and half if you want it thinner. Fold in the chocolate chips.
6. If using light-brown sugar in place of dark-brown sugar, add 1 tsp molasses.