If you were in New York City for The Fourth and it’s surrounding weekend, I don’t need to tell you how awesome it was to have Mother Nature’s cooperation for the first time all summer. In a desperate attempt to catch a few rays, lest they disappear for yet another month, I spent every waking minute of daylight on the deck or the roof for three days straight.






Except for the morning of the fireworks, when I made these all-american cookies, in honor of a visit from one of the East Village Kitchen’s biggest fans, who has spread the gospel as far as Houston, Texas and will soon be sharing my blog with his classmates in Pittsburg, come Fall.

I’ve become very fond of ogling the gorgeous photos in Martha Stewart’s new cookie book, and I handed it over to Brian to make a selection to enjoy rooftop during the fireworks. He immediately gravitated towards the page with these sandwich cookies, which at first glance may seem like Oreo imitators, but are actually so much more than that in every way.





First, they are way more intensely chocolately and well-balanced with a nice little hit of salt. They are neither crisp like an Oreo or other wafter cookie, nor are they cakeish, like a whoopie pie and they are best described as falling somewhere in between.





The filling is delightful and dense and very sweet with vanilla. It truly brings back childhood memories. I instantly regretted forgetting to buy ice cold milk for dunking. It was the perfect cookie for fireworks watching and attracted kids of all ages.

Cream-filled chocolate sandwiches
Adapted from Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share

For the cookies:

1 1/4 cups all-purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar, plus more for flattening cookies

10 tablespoons unsalted butter, room temperature

1 large egg, room temperature

vanilla cream frosting (See below)

For the frosting:

1/2 cup unsalted butter, room temperature

1/2 cup soft vegetable shortening (I used Jungle brand, which is trans-fat free and available at Whole Foods)

3 1/2 cups confectioner’s sugar

1 tablespoon vanilla extract

Cookies:

Preheat the oven to 375 degrees Fahrenheit. Sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl.

In the bowl of an electric mixer fitted with a paddle attachment, cream sugar and butter together until very light and fluffy, about 2 minutes. Add the egg and beat to combine. With the mixer on low speed, gradually add flour mixure and continue beating until dough is well-combined.

Using a 1 1/4 inch ice cream scoop, drop the dough onto parchment-lined baking sheets about two inches apart. Dip the bottom of a glass in sugar; press to flatten the cookies to about 1/8 inch thick. You may want to use a knife or flat spatula to loosen stuck cookies from the bottom of the glass.

Transfer to oven and bake until the cookies are firm, 10 to 12 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks and cool completely.

Place cream filling in a pastry bag fitted with a coupler (I opted to use a small bag without a coupler, but you can also use a baggie with the corner snipped off) and pipe abut 1 tablespoon of filling onto the flat side of half the cookies. Place the remaining cookies on top and squeeze the filling to the edges gently. Filled cookies can be stored in airtight containers at room temperature up to 2 days.

For frosting:

With an electric mixer, cream butter and shortening until well combined. On low speed, gradually add confectioner’s sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine (make sure to scrape down the sides of the mixer bowl). Set aside at room temperature until ready to use.