Brownies & Chocolate Sable Sandwich Cookies

Please make sure to measure out all your ingredients before the class begins

Cookies & Brownies

For this class, you will need the following equipment:

• A Hand/Stand mixer with paddle attachment (its ok if you do not have this we can also mix by hand)
• A fine mesh sieve (not required, used for garnishing) 
• Plastic/Saran wrap 
• A rolling pin or an empty wine bottle  
• A baking sheet(s) with parchment paper
• Cookie cutters: we suggest round or square, but you can be creative and use whatever shape you like!
• A pot (for mixing brownies in)
• A small pot (we will be using this for the ganache)
• A wooden spoon, or something to stir with
• A couple of measuring cups
• A few measuring spoons
• A rubber spatula
• A few large bowls
• A small offset spatula (if you don't have this a butter knife will do)
• A pan to bake your brownies in

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Brownies:

• 1 cup or 120g of all purpose flour
• 1 cup or 227g of room temperature butter
• 1 cup or 201g of sugar
• 1 cup or 201 of brown sugar
• ¾  of a cup or 75g of cocoa powder
• ½ a cup or 70g of chocolate chips
• 3 eggs - room temperature (take your eggs out from the refrigerator 30 minutes before class)

Chocolate Sable Sandwich Cookies:

• 1 ½ cups or 180g of all purpose flour
• ⅔ cup or 67g of cocoa powder
• ¼ teaspoon of salt
• ¾ of a cup or 170g of butter at room temperature
• 1 ½ cups or 188g of icing sugar
• 2 eggs at room temperature (take your eggs out from the refrigerator 30 minutes before class)
• 1 teaspoon vanilla

For the Filling:

• 1 cup or 250ml of heavy cream (35%)
• ¾ of a cup or 94g of icing sugar
• ¼ teaspoon of salt
• 1 ½ cups or 210g of dark chocolate ( 70%)

 Cookies and Brownies - Recipe

Brownies:

• 1 cup or 120g of all purpose flour
• 1 cup or 227g of room temperature butter
• 1 cup or 201g of sugar
• 1 cup or 201g of brown sugar
• ¾ of a cup or 85g of cocoa powder
• ½ a cup or 70g of chocolate chips
• 3 eggs - room temperature (take your eggs out from the refrigerator 30 minutes before class)

Method:

1. Melt the butter in a pot.
2. Add brown sugar.
3. Mix cocoa powder and white sugar together in a bowl, then and add to the pot.
4. Whisk together on low to medium heat until sugars are dissolved and the entire mixture has come together. 
5. Remove from the heat.
6. Start whisking in eggs one at a time. 
7. Whisk in flour. 
8. Spray/line the baking pan. 
9. Bake in the oven at 325 degrees for approximately 15 minutes or until they are set. 

Chocolate Sable Sandwich Cookies:

• 1 ½ cups or 180g  of all purpose flour
• ⅔ cups or 67g of cocoa powder
• ¼ teaspoon of salt
• ¾ of a cup or 170g  of butter at room temperature
• 1 ½ cups or 188g of icing sugar
• 2 eggs room temperature (take your eggs out from the refrigerator 30 minutes before class)
• 1 teaspoon vanilla

Method:

1. Combine butter and sugar together in a mixing bowl.
2. Cream together until fluffy.
3. Add in eggs one at a time. Add in Vanilla extract
4. Combine dry ingredients (all purpose flour, cocoa powder, salt).
5. Add dry ingredients in 2 intervals. Until dough comes together
6. Make sure you are scraping your bowl down as you go to ensure that the mixture is uniform with no lumps.
7. Chill dough for approximately 20 minutes.
8. Roll out into desired shape.
9. Bake at 325 degrees for approximately 10 minutes 

For the Filling:

• 1 cup or 250ml of 35% heavy cream
• ¾ of a cup or 94g of icing sugar
• ¼ teaspoon of salt
• 1 ½ cups or 210g of 70% dark chocolate

Method:

1. Heat the cream.
2. Pour over the chocolate.
3. Whisk icing sugar and salt into ganache mixture, just until combined.