Chocolate espresso sandwich cookies

November 18, 2010
November 18, 2010

Chocolate espresso sandwich cookies

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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.

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  1. I bought Medaglia D’oro brand from Whole Foods, but you can substitute the espresso powder for coffee powder… the only difference between instant espresso powder and instant coffee powder is that the espresso is stronger!

  2. Well, with an introduction like that, these must be amazing! I have never purchased instant espresso powder before. Do you have a brand you recommend?

  3. How do you find time to be a student and do all this baking?! And who eats all this great food once it’s made?
    Can I suggest an unconventional pumpkin or pecan pie next week? Will look forward to your next post!