Chocolate Espresso Sandwich Cookies
Crispy, chewy chocolate-coffee cookies filled with a rich chocolate-coffee ganache—a refined American-style dessert.
Ingredients
Chocolate coffee cookie - cake flour
1 cup
Chocolate coffee cookie - non-alkalized cocoa powder
1/4 cup
Chocolate coffee cookie - baking powder
1/2 tsp
Chocolate coffee cookie - salt
1/8 tsp
Chocolate coffee cookie - instant espresso powder (such as Medaglia d'Oro)
1 3/4 tsp
Chocolate coffee cookie - vanilla extract
1 1/2 tsp
Chocolate coffee cookie - unsalted butter (softened)
1/2 cup (1)
Chocolate coffee cookie - fine granulated sugar
1/2 cup
Chocolate coffee cookie - dark brown sugar (packed)
1/2 cup
Chocolate coffee cookie - egg (room temperature)
1 large
Espresso ganache filling - bittersweet chocolate (coarsely chopped)
5 oz
Espresso ganache filling - heavy cream
1/3 cup
Espresso ganache filling - instant espresso powder (such as Medaglia d'Oro)
1/2 tsp
Instructions
1
Preparation
Place two racks in the center of the oven and preheat to 350°F (approx. 175°C). In a medium bowl, thoroughly whisk together the flour, cocoa powder, baking powder and salt. In a small cup, mix the coffee powder and vanilla extract, stirring with a small rubber spatula until the coffee powder is fully dissolved.
2
Make the dough
Using the paddle attachment of an electric mixer, beat the butter on medium speed until creamy, about 30 seconds. Add both sugars and continue beating until the texture lightens and the color pales, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and beat until fully incorporated. Add the coffee mixture and stir to combine. On low speed, add the flour mixture in three batches, scraping down the bowl sides after each addition.
3
Bake the cookies
Scoop the dough with a slightly rounded small teaspoon and place on ungreased baking sheets, spacing about 1 1/2 inches apart. Bake in two batches for 7 to 9 minutes, until the edges are lightly golden but the centers are still slightly soft (swap the baking sheet positions halfway through baking for even browning). For a crispier texture, bake for 8 to 10 minutes until the centers are no longer soft.
4
Cool the cookies
Cool on the baking sheet for 1 to 2 minutes, then transfer to a wire rack to cool completely.
5
Make the ganache filling
Grind the chocolate in a food processor until finely chopped. In a small saucepan, mix the heavy cream and coffee powder, bring to a boil and stir until the coffee powder is dissolved. While stirring, pour the hot cream mixture over the chocolate, stirring until smooth. If you do not have a food processor, you can chop the chocolate finely, pour the hot cream mixture over it, let it sit for 1 minute, then stir until smooth.
6
Assemble the cookies
Scoop about 1 full teaspoon of ganache filling onto the bottom of half the cookies. Top with the other half of the cookies and press gently to seal.
7
Storage
Store in an airtight container for up to several days.
