Sandwich cookies are so special. You’re literally eating two cookies at the same time. And then there’s chocolate in the middle. I mean, come on, what’s not to love?
My mom got this book The Perfect Cookie for Christmas, and while I was home I couldn’t stop dog ear-ing every other page, because each recipe looked absolutely… perfect. In the two weeks I was home, Mom made 2 recipes from the book, and they were both insane.
Then, because my mom is the best, she sent me some cookies in the mail, along with a copy of the book, a few weeks later. I immediately knew I had to make something for you all, and here we are.
These Hazelnut Espresso Sandwich Cookies are just as good as they look. I never knew that hazelnut and espresso paired well together before these cookies. And now I’m ALL about it.
Plus, there’s a chocolate ganache center. So like, big fan.
- 1 cup hazelnuts, toasted and skinned
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg plus 1 large egg yolk
- 4 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 3/4 cup heavy cream
- 3 cups bittersweet chocolate chips
Process hazelnuts in a food processor until finely ground, about 30 seconds. Whisk flour, salt, baking powder, and ground hazelnuts together in a bowl.
Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and yolk, one at a time, espresso powder, and vanilla and beat until combined.
Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Transfer dough to counter and divide in half. Form each half into a 5-inch disk, warp disks tightly in plastic wrap, and refrigerate for 1 hour.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Let chilled dough soften on counter, about 10 minutes. Roll 1 disk of dough into a 14-inch circle, about 1/8 inch thick, on a lightly floured counter. Using a 2 1/2-inch round cookie cutter, cut out 30 circles; space circles 1/2 inch apart on prepared sheets. Gently reroll scraps once, cut into circles, and transfer to prepared sheets.
Bake until edges are slightly browned, about 7 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Repeat with second disk of dough. Let cookies cool completely.
Heat cream in a small saucepan over medium heat until simmering. Place 1 3/4 cups chocolate chips in bowl. Pour hot cream over chocolate chips; cover and let sit for 5 minutes. Whisk chocolate mixture until smooth. Refrigerate ganache, uncovered, stirring occasionally, until thickened, about 40 minutes.
Spread 2 teaspoons of ganache over bottom half of cookies, then top with remaining cookies, pressing lightly to adhere. Microwave remaining 1 1/4 cups chocolate chips in a bowl at 50% powder, stirring occasionally, until melted, 2 to 3 minutes. Drizzle chocolate over cookies and let set, about 30 minutes, before serving.