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Double Chocolate Crisps

Double Chocolate Crisps

Double Chocolate Crisps

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Double Chocolate Crisps
5.0 rating based on 12,345 ratings
5/5 (1)
Course: Filled CookiesDifficulty: Medium



A crispy chocolate sandwich cookie with a browned butter frosting filling.


  • 2-1/2 ounces unsweetened chocolate

  • 1 cup butter

  • 1/2 cup brown sugar, packed

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2-3/4 cups sifted all-purpose flour (sift first, then measure, otherwise you will end up with too much flour – this is common in a lot of vintage recipes)

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon salt

  • 1/2 cup sour cream

  • Browned butter frosting

  • finely chopped nuts of choice (optional, not pictured)


  • Melt chocolate in the top of a double boiler over hot, not boiling, water. Beat together butter and sugars until creamy. Blend in chocolate, vanilla, dry ingredients and sour cream. Cover and chill for about 2 hours or until firm. Shape into 1-1/2-inch bars or logs and wrap in plastic wrap; chill again until firm. While the dough is chilling, prepare the browned butter frosting. Pre-heat oven to 375 F. Slice cookies into 1/4-inch thick slices and place on ungreased baking sheets. Bake about 8 minutes. Remove immediately to wire racks to cool. When cool, spread the bottom half of the cookies with browned butter frosting and top with another cookie. At this point, cookies may be stored stacked in the refrigerator. To garnish before serving, if desired, place a small amount of frosting in the center on the top and sprinkle with chopped nuts.


  • From an old (undated, but looks to be in the 1960s) pamphlet entitled “Electric Holiday Cookbook” with no author information.


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great recipe. Loved it!!!!!!
- A Baker
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