Name: Cinnamon Maple Cool Whip Cookie Sandwiches
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Ingredients: 2 cups minus 2 tablespoons cake flour; 1 2/3 cups bread flour; 1 1/4 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons coarse salt; 1 tablespoon cinnamon; 2 1/2 sticks unsalted butter; 1 1/4 cups light brown sugar; 1 cup plus 2 tablespoons granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1 1/4 pounds bittersweet chocolate chips; 3 cups Cool Whip; 1 tablespoon maple extract

Ingredients

For the cookies:

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 tablespoon cinnamon
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet chocolate chips

For the maple cool whip filling:

3 cups Cool Whip
1 tablespoon maple extract

Cook Mode Prevent your screen from going dark

Instructions

Sift flours, baking soda, baking powder, salt, and cinnamon into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about
5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop cinnamon chips in. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Freeze cookies for two hours. Meanwhile, stir together the cool whip and maple extract, until you have the desired flavor. Spread copious amounts of cool whip onto one and sandwich them together. Freeze for an hour or longer. Then eat!