Chocolate Chip Double-Doozie Cookies

Presenting this week's iteration of the [homemade] chocolate chip cookie: the kind filled with icing a la the Great American Cookie Company "double doozie."

Like last year, the sea of St. Patty's Day green in the bakery at the grocery store sang the siren song of festive baking. And what temptresses of sinful sugary delight it inspired!

When you combine the best of the simple-from-scratch sweets, Tollhouse cookies and buttercream icing, how can you create a treat that lasts longer than 24 hours? It's quite impossible if you share at all.

Update: I took these to a family who had a recently had a baby and got a report that they were eaten for breakfast, minutes after they got dropped off with dinner for that night. This is also the dessert that one of my interns has most often referred back to as being "really good." 


Chocolate Chip Double-Doozie Cookies

1 recipe Toll House Chocolate Chip Cookies (recipe also on the chocolate chip package)
1 recipe Buttercream Frosting

Prepare Tollhouse cookies as directed, making the dough into small balls before baking. (Mine were about a heaping tablespoon, which is smaller than the size I usually make.) After cookies have cooled, prepare icing, mixing in the amount of food coloring desired. Spread the icing on the underside of one cookie; top it with another cookie to make a sandwich. Repeat until all cookies have been used.