Chocolate Cream Cookies

I’m one of THOSE who looove to watch The Grammys, the Emmys, the people choice awards, The Teen choice awards… and, of course, The Oscars. Unluckily for me here in Spain if you want to watch it live you have to stay up until like 5 in the morning to know who’s the winner for best movie… and tomorrow is Monday! Besides, the only network that airs it is one of those bloodsuckers that make you pay for everything. Is outrageous!!

I remember the good times when I lived in Panama and was able to watch live not only the Oscars, but also the NBA all-star game, the play off…

So this is what happens every year: Tomorrow I won’t watch, listen or read any news or talk to anyone who may spoil the surprise; then I will find some network that airs the gala and wait for it to finish to resume my contact with the outside world. I know I’m weirdo but that’s who I am… 😉

So, who’s your favorite best actor/actress nominee? Had you watched all of the best movies nominee? I haven’t, just The Help (loved it), Midnight in Paris (my daughter made me watch it. I’m no longer a huge Woody Allen fan anymore, not after the Scarlet Johansson obsession) and Moneyball (my husband made me watch it. I think it was good, but to be honest for just a couple seconds I fell asleep). I have to watch War Horse and Hugo (I think I may like them). But I’m not that attracted to The Artist or The Descendants. What do you think?

By the way, if you are one of those lucky ones who will watch it live from the comfort of your living room, here’s a little recipe to chew on while the best motion picture of the year is announced.

Chocolate Cream Cookies

The recipe is from Joy of baking and I didn’t change anything. I just did one thing different. My cookies lost their shape in the oven, so I cut them with a round cookie cutter while still hot in order to make a batch of perfect round cookies.  I think it was the temperature of the oven…


Chocolate Cookies:

  • 1 cup (240 ml) semi-sweet chocolate chips or 6 ounces (170 grams) semi-sweet chocolate, chopped
  • 1 cup (226 grams) unsalted butter, room temperature
  • ¾ cup (150 grams) white granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (195 grams) all-purpose flour
  • ¾ cup (70 grams) unsweetened cocoa powder (preferably Dutch processed)
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Cream Filling:

  • ½ cup (113 grams) unsalted butter, room temperature
  • 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 – 2 tablespoons milk or light cream


Chocolate Cookies: In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate chips (or chopped chocolate). Remove from heat and let cool to lukewarm. Then add the sugar and whisk until combined. Whisk in the egg and vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Add the flour mixture to the chocolate mixture and stir to combine. Keep stirring (with a spatula or wooden spoon) until the batter comes together and you have a smooth and soft dough (like putty). Divide the dough in half and let sit at room temperature for about one hour or until firm enough to roll into a log shape.

With your hands, roll each half of dough into a log shape that is about 5 inches (12.5 cm) long. Place the logs at one end of a 12 inch (30 inch ) square of parchment or wax paper and roll up, trying to keep the round log shape as you roll. Refrigerate until firm. This will take several hours, or overnight. Check logs after about an hour, if the logs are not perfectly round, remove from refrigerator and re-roll until you have a nice round shape. You may have to do this a few times. At this point the logs can be stored in an airtight container in the refrigerator for about one week or they can be frozen for about one month. Defrost in the refrigerator overnight.

Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper.

Cut the log into ¼ inch (6 mm) slices. Place cookies on the baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 17 – 22 minutes or just firm to the touch. Remove from oven and place on a wire rack to cool.

Take one cookie and spread about 1 tablespoon of filling on flat side of cookie. Top with another cookie, flat side down, and gently press together.

Cream Filling: In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat until filling is of spreading consistency. Filling can be covered and stored at room temperature for a day or two, or in the refrigerator for about 10 days. Bring to room temperature before using.

Makes about 20 sandwich cookies.

I’m going to watch a bit of the red carpet on line before going to bed…



34 thoughts on “Chocolate Cream Cookies

  1. lovely cookies! I am not a fan of the awards ceremonies, and only read the headlines the morning after (our time) to see who won – not that I will remember in a months’ time 🙂

  2. These look so good, Giovanna, that I doubt anyone would even notice if they weren’t perfectly round. They are sure to disappear quickly no matter what shape they are!

  3. They look so good and as for that filling…! I (shallow, shallow) love criticising the outfits, and haven´t seen any of the films. Want to see The Artist though 🙂 I´m with you on Woody Allen though, have never been a big fan of his movies.

    1. Hi Tanya!
      Yes, the red carpet is a great place for stress releasing… criticizing 😉
      As for The Artist it has to be very good, given that is a silent movie and yet has had a great success.
      My husband and I used to go every year to watch The woody Allen movie, until Melinda and Melinda… from that moment we think he kind of lost his touch.

  4. I was watching Oscar last night but I fell asleep… There were so beautiful ladies as always with their dresses… Fascinated once again… but it was at the beginning I fell asleep, it was early in the morning 04.00 in here…. yes one of Turkish TV channels give live this ceremony. But later I will watch it…

    This recipe smiles to me… seems that I will be crazy for them… Thank you dear Giovanna, you are so nice. With my love, nia

    1. Hi Nia!
      Thanks for your comment. I watched last night and I liked it very much, especially because I was able to skip the commercials and the acceptance speeches 😉
      I’m glad you like the recipe too!
      Love, G

  5. I remember a few times when I was living in Germany that I stayed up to watch the Super Bowl and then had to work on Monday morning. That was rough. 🙂 Though these cookies might have made those Mondays a little easier.

  6. The look amazing. I was visiting blogs for the first time today and came upon Tom Baker’s. Yours is amazing with all the great food you prepare. I came here because of Tom’s dinner party. I liked your menu and comments. They do single out Hispanics don’t they. Nice to meet you and if I get the chance, I would like to visit your blog again.

    1. Hi Juan!
      Thanks for stopping by and commenting 🙂
      Asumo que hablas español, asi que sigo en castellano… Me alegro mucho que te haya gustado mi blog y espero seguir viendote por aquí con frecuencia.
      Un saludo,

  7. These look like a great treat to eat while watching awards shows 🙂 It’s funny and cute how you close yourself off so you don’t spoil the surprise of who won!

  8. I think we’re definitely going to watch Hugo and The Artist.. I fell asleep in the Descendants. And I think I’m definitely going to have to make some of these cookies!!! Wow!!!

    1. Hi Barbara!
      I can see from your last post that you are movie lover like me. Yes, I think Hugo must be a good one… as for the artist, maybe too, but I think I’ll wait until all the Oscars fuss is gone to watch it 😉
      Have a nice weekend!

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