Cookies —
November 18, 2010

Chocolate espresso sandwich cookies

This website uses affiliate links which may earn commission for purchases made at no additional cost to you. Oh. My. God. These cookies are quite possibly the best I’ve ever had. The rich moist flavor from the chocolate combined with the creamy espresso filling is just to die for. If you’re in need of a…

Cookies —
November 18, 2010
Chocolate espresso sandwich cookies

Oh. My. God. These cookies are quite possibly the best I’ve ever had. The rich moist flavor from the chocolate combined with the creamy espresso filling is just to die for. If you’re in need of a chocolate fix, then these cookies are perfect and will have you craving them for days. Be sure to…

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Chocolate espresso sandwich cookies


Oh. My. God. These cookies are quite possibly the best I’ve ever had. The rich moist flavor from the chocolate combined with the creamy espresso filling is just to die for. If you’re in need of a chocolate fix, then these cookies are perfect and will have you craving them for days. Be sure to ration them off to friends because once you start, you won’t want to stop eating these morsels.

For the cookies:

1 1/2 cups plus 3 tablespoons flour
3/4 cups plus 1 tablespoons cocoa powder
3/4 cups sugar
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1/4 teaspoon instant espresso powder
15 tablespoons (1 7/8 sticks) butter


For the filling:


8 ounces white chocolate
1/2 cup heavy cream
1/4 teaspoon instant espresso powder


In a small saucepan over medium heat, bring the cream to a boil. Remove from heat and add white chocolate and coffee powder. Let stand for 1 minute, then whisk until white chocolate is completely melted. Refrigerate for at least 30 minutes to allow for filling to congeal.


Preheat the oven to 350°F. In a large bowl, combine all dry ingredients. Set aside. Cut the butter into cubes. In a mixer, add in the butter in batches and mix just until the dough comes together.

On a floured surface, roll the dough until it’s about 1/8 inches thick. Use a cookie cutter to cut dough into two inch rounds. Place on prepared baking sheet. You can form and roll the dough scraps until dough is used up.


Bake for 12-15 minutes. Transfer cookies to cooling rack and let cool completely.


On a work surface, place half of the cookies upside down. Whisk the chilled filling to lighten it. Dollop 1 teaspoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges.


These cookies are a process, but you won’t think twice about the time it took to make them as soon as you put one of these babies in your mouth.


Recipe adapted from The Essence of Chocolate via Joy the Baker and can be found here.