Chocolate Cookie Sandwiches
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Chocolate Cookie Sandwiches

By 

Sammy Rees of By Saison

entertaining
About This Recipe

This recipe was inspired by our friend Sammy Rees, founder of By Saison, whose approach to baking celebrates seasonal ingredients and highly adorned desserts. We share that same love of layering flavors and textures — here, chewy Earl Grey chocolate cookies embrace whipped ganache and jewel-toned jam. The result is a cookie sandwich that is utterly transportive.

This Recipe Features
Earl Grey
Earl Grey
How Many?

Chocolate Cookie Sandwiches

By 

Sammy Rees of By Saison

entertaining
About This Recipe

This recipe was inspired by our friend Sammy Rees, founder of By Saison, whose approach to baking celebrates seasonal ingredients and highly adorned desserts. We share that same love of layering flavors and textures — here, chewy Earl Grey chocolate cookies embrace whipped ganache and jewel-toned jam. The result is a cookie sandwich that is utterly transportive.

Ingredients
Serving Size: 8-12 cookies
2

large eggs
½

cup date sugar
½

cup + 4 tablespoons unsalted butter, melted
⅔

cup unsweetened cocoa powder
2

teaspoons vanilla bean extract
½

cup + 2 tablespoons all-purpose flour
½

teaspoon baking soda
¼

teaspoon sea salt
½

cup favorite jam (we like Chia Smash)
⅔

cup Spring & Mulberry Earl Grey Date-Sweetened Dark Chocolate Bar, chopped into small chunks

Flaky sea salt, for sprinkling

Whipped chocolate ganache, for filling (see separate recipe)
Directions
  1. Prep. Preheat oven to 325°F. Line two large baking sheets with parchment paper.
  2. Make the dough. In the bowl of a stand mixer, cream together the eggs, date sugar, melted butter, cocoa powder, and vanilla bean extract until smooth. Add flour, baking soda, and sea salt; mix until just combined. Fold in chopped Spring & Mulberry Bergamot Chocolate.
  3. Chill. Refrigerate dough for 20–30 minutes to firm up. Scoop into 30 g balls, then roll and flatten slightly into discs for even spreading. Bring to room temperature before baking.
  4. Bake. Arrange discs on prepared baking sheets, leaving space between each. Sprinkle lightly with flaky sea salt. Bake 10–12 minutes, rotating the pans halfway through. Cookies are done when they can be lifted and the bottoms look dry. Cool completely.
  5. Assemble sandwiches. Pair cookies of similar size. On the flat side of one cookie, pipe a ring of whipped chocolate ganache and spoon jam into the center. Top with a second cookie, pressing gently to sandwich.
  6. Serve. Enjoy immediately, or store airtight at room temperature for 1 day.
Notes
  1. Date sugar absorbs more moisture than cane sugar, so cookies spread less — shaping into discs before baking ensures even sandwiches.
  2. For neater sandwiches, keep the jam slightly thick, but a runny compote makes for a delightfully messy bite.
  3. Try different jams with the bergamot chocolate — raspberry for tartness, cherry for floral sweetness, or marmalade for a citrus edge.
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