Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup heavy cream (for custard)
- 3/4 cup whole milk (for custard)
- 1/2 cup granulated sugar (for custard)
- 3 tablespoons cornstarch (for custard)
- 4 large egg yolks (for custard)
- 1 tablespoon unsalted butter (for custard)
- 1 teaspoon vanilla extract (for custard)
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream (for chocolate glaze)
Substitution tips: If you prefer a dairy-free version, swap the butter for coconut oil and use almond or oat milk for the custard and dough. For a gluten-free option, use a 1:1 gluten-free flour blend, but be mindful that the texture may be slightly different.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Mama Lou always said a well-prepared pan was the first step to success.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy—about 4 minutes. I remember Ouma and I taking turns with the hand mixer, our faces full of excitement and anticipation.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined. Overmixing was a mistake Mama Lou warned me about; it makes the cookies tough.
- Drop spoonfuls of batter onto the prepared baking sheet, leaving space between each. Bake for 12-15 minutes or until lightly golden and a toothpick comes out clean. Let cookies cool completely on a wire rack.
- While the cookies bake, prepare the custard. In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the mixture just begins to simmer.
- In a separate bowl, whisk together egg yolks and cornstarch until smooth.
- Slowly pour about a cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan.
- Cook over medium-low heat, whisking continuously, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and chill until firm.
- Once cookies and custard are cooled, spoon or pipe a generous dollop of custard onto the flat side of one cookie and sandwich with another cookie, pressing gently.
- To make the chocolate glaze, heat the chocolate chips and heavy cream in a small microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the top of each cookie sandwich into the chocolate glaze or drizzle it over with a spoon. Place the cookies on parchment paper and allow the glaze to set.
- Enjoy! As Mama Lou would say, “The best part is sharing these little bites of joy.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
