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?
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.
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, 1 at a time, until fully incorporated. Beat in the vanilla.
In a large bowl, sift together the flour, cocoa powder, baking soda and salt.
Beat in the dry ingredients, one 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.
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.
Remove and cool before filling. This makes about 5 dozen individual cookies.
Filling and assembly
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 1/2 dozen sandwich cookies. You might have a little frosting left over; extra frosting will keep for 1 week, covered and refrigerated.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.