Start your week off the right way with this chocolate sandwich cookie recipe

Chocolate sandwich cookie fans, meet the recipe of your dreams: rich, dense chocolate cookies enveloping a sugary-sweet whipped butter filling. The recipe, adapted from the Farm in Beverly Hills, makes more than two dozen sandwich cookies, but you might as well double it — these cookies disappear quickly.

KITCHEN PRO TIP: When it comes to baking, you’re only as good as your oven’s accuracy. Having the oven temperature off by as little as 25 degrees can make or break a delicate recipe. Check out these oven tips to keep your oven at its best:

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Times Test Kitchen director Noelle Carter shows how easy it is to check your oven for accuracy. 

FARMEEOH COOKIES

Total time: 1 hour, 20 minutes, plus chilling time for the dough | Makes about 2 1/2 dozen Farmeeoh sandwich cookies

Note: Adapted from the Farm of Beverly Hills.

COOKIES

1 cup plus 2 tablespoons (2 1/4 sticks) butter

2 1/4 cups (1 pound) sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups plus 1 tablespoon (12 ounces) flour

1/2 plus 2 tablespoons (2.4 ounces) cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, until fully incorporated. Beat in the vanilla.

2. In a large bowl, sift together the flour, cocoa powder, baking soda and salt.

3. Beat in the dry ingredients, one spoonful at a time, until incorporated to form the cookie dough. Scrape the bowl partway through to make sure the ingredients are fully mixed. Cover and refrigerate the dough until chilled.

4. Heat the oven to 375 degrees. Scoop the dough into tablespoon-sized pieces, and place on parchment-lined baking sheets. Flatten each cookie slightly, and bake each sheet until the cookies are set, 10 to 12 minutes.

5. Remove and cool before filling. This makes about 5 dozen individual cookies.

FILLING AND ASSEMBLY

1 1/4 cups (2 1/2 sticks) butter

6 cups powdered sugar

2 1/2 teaspoons vanilla extract

1 tablespoon plus 3/4 teaspoon water

1 1/4 teaspoon salt

Prepared cookies

In the bowl of a stand mixer, or in a medium bowl using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the vanilla, water and salt. Scoop 1 generous tablespoon of filling onto one cookie, then top with a second, pressing together until the filling comes to the edge. Repeat to make 2 1/2 dozen sandwich cookies. You might have a little frosting left over; extra frosting will keep for 1 week, covered and refrigerated.

Each serving: 341 calories; 2 grams protein; 49 grams carbohydrates; 1 gram fiber; 16 grams fat; 10 grams saturated fat; 55 mg. cholesterol; 39 grams sugar; 225 mg. sodium.

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