Culinary SOS: Farmeeoh cookies

Dear SOS: I just love the Farmeeoh cookies at the Farm of Beverly Hills, especially the chocolate cookie part. Do you think you could get the recipe?

Genevieve Chu

Pasadena

Dear Genevieve: The Farm of Beverly Hills’ supersized chocolate sandwich cookies are a spectacularly large and magnificently rich wonder to behold — just one of their dense chocolate cookies with its sugary-sweet and buttery filling could feed a small family for dessert. They were happy to share their recipe for us, which we’ve downsized into smaller versions of the original. Now you can have your cookies and eat them too.

Farmeeoh cookies

Total time: 1 hour, 20 minutes, plus chilling time for the dough

Servings: Makes about 2 ½ dozen Farmeeoh sandwich cookies

Note: Adapted from the Farm of Beverly Hills

Get baking: Have a favorite holiday cookie recipe? We want it. Join us for the first L.A. Times holiday cookie bake-off.

Cookies

1 cup plus 2 tablespoons (2 ¼ 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 cup 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, one 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, a 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 (21/2 sticks) butter

6 cups powdered sugar

2 1/2 teaspoons vanilla extract

1 tablespoon plus ¾ teaspoon water

1 1/4 teaspoon salt

Cooled cookies

1. 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 ½ dozen sandwich cookies. You might have a little frosting left over after filling the sandwiches; any extra frosting will keep for 1 week, covered and refrigerated.

Each of 30 assembled cookies: 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.

SOS REQUESTS: Send Culinary SOS requests to noelle.carter@latimes.com or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.