Mini Chocolate Chip Cookie Sandwiches.

Ingredients

• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/4 cup sugar
• 1 egg, at room temperature
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 and 1/4 cup semi-sweet chocolate chips
• frosting of choice (I used canned dark chocolate frosting this time, but next time it will be my Milk Chocolate Frosting)
• assorted sprinkles

Instructions

1. Preheat oven to 350F. Line an ungreased cookie sheet with parchment paper or silpat. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky, but still mold-able with your hands or a cookie scoop.
3. Drop very small 1-inch balls of dough onto cookie sheet OR used a mini cookie scoop. Bake for 7-8 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack.
4. Place your colored sprinkles in a shallow bowl or pie dish. When the cookies are cooled, spread a generous amount of frosting on the bottom of one cookie. Place the another cookie on top and gently roll the sides in the sprinkles.

Notes