After making your cookie dough, make small piles the size of a teaspoon on a baking sheet lined with parchment paper (photo 1). After baking, plant a few chocolate chips in the cookies (photo 2).
To assemble, pipe the whipped cream onto half of the cookies. Then using a small spoon, add a little spread to the center of the whipped cream (photo 3). To finish, close the sandwich by placing a cookie on top of the whipped cream (photo 4).
My little info:
The cookies can be stored in an airtight container in a cool place for up to 2 days.
Muscovado is a complete sugar that can be found in organic stores. It allows the cookie to keep its softness. You can replace it with brown or blonde vergeoise. If you have neither product, I invite you to replace it with brown sugar. But be careful, especially no white sugar.
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