Double Chocolate Espresso Sandwich Cookies

Is this exciting or what? A couple weeks ago I was in the mood to bake and was taking a mini break from my pumpkin kick:) I decided it would be fun to try to bake a few things I had never done before!

First up? Sandwich cookies!

I bookmarked these cookies from Joy the Baker FOREVER ago. I recently bought some instant coffee powder and thought now was the time. This was definitely an adventure for me. This is NOT something you bake when you’re just trying to bring a treat to your next work meeting or to community group. This is a time consuming event. For me this was FUN! But I had nothing to do that evening instead of relax and play in the kitchen with these cookies. Make these sometime when you want to do something new and fun in the kitchen!!

Your reward will be great:)

Double Chocolate Espresso Sandwich Cookies

Adapted from my girl Joy the Baker

For the Chocolate Espresso Filling:
  • 1/2 cup heavy cream or 1/2 and 1/2 (I actually used fat free and it still worked great!)
  • 1/2 c. semisweet chocolate chips
  • 1/2 teaspoon  instant coffee powder (or heaping 1/4 t. espresso powder)
For the Chocolate Espresso Cookies:
  • 3/4 cup granulated sugar
  • 1 1/2 cup plus 3 Tablespoons all-purpose flour
  • 3/4 cup plus 1 Tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt (use coarse if you love the salty sweet combo like me!)
  • 1/4 teaspoon instant coffee powder (or instant espresso powder)
  • 15 Tablespoons (7 1/2 ounces) unsalted butter, cut into 3/4-inch cubes, at room temperature
Make the Filling First:
  1. Pour the heavy cream or 1/2 and 1/2 in a small saucepan. Over medium heat, bring it to a boil. Watch it carefully and whisk occassionally. Remove from the heat. Add in chocolate and espresso powder. Make sure all the chocolate is covered by the heated milk.  Leave it alone for a minute or two and then whisk the chocolate until it’s completely melted.
  2. Pour the filling in a small bowl. Let stand for a bit at room temperature. We want the filling to be thick before we put it on the cookies. Cover it loosely with plastic wrap and pop it in the fridge for 30-60 minutes or so.
Meanwhile Prepare and Bake Your Cookies:
  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or spray with Pam.
  2. Cut your butter into cubes. I cut mine lengthways down the middle, then cut crossways every inch or so. You want cubes about 3/4 of an inch. Separate them with your fingers if necessary.
  3. Combine sugar, flour, cocoa powder, baking soda, salt and espresso/ coffee powder in a large bowl. Mix on low speed until incorporated. Be careful all the powders don’t fly out:)
  4. Keep the mixer running on low and add butter, a couple cubes at a time. The mixture will look dry for a while then will look like sand. Keep mixing. This may take a few minutes. After a bit, pebble size chunks will begin to appear. Continuing mixing until the batter comes together. When it does, immediately stop the mixer. (You will roll the dough immediately. It will become too hard to work with if chilled.)
  5. Put parchment paper out on a large cutting board or on your counter top. Use cocoa powder to lightly “flour” your parchment paper.  Put dough on paper and use your hand to shape the dough into a block-ish shape. Cut dough into 4 pieces. Set three aside.
  6. Use cocoa powder to “flour” the paper again if necessary. This dough is VERY sticky and will stick if you let it. Continue to “flour” it as needed. Put one piece of dough on your paper. “Flour” another piece of parchment paper and put on top. Roll out on top of this paper with a rolling pin. (You can roll straight onto the dough but it is a mess!!)
  7. Roll the piece of dough until it is very thin. Use a round cookie cutter or a glass to cut out. Use a turner and quickly slide under the dough circle. Place this on the parchment lined baking sheet. Place dough circles about 1/2 an inch to 1 inch apart. Continue this method of “flouring” parchment papers, rolling out very thinly, using a glass to cut the dough in circles and pop onto baking sheet. Don’t forget to use (or eat) the scraps.
  8.  Bake for 12-15 minutes, rotating the sheets halfway through the baking.  This seems like a long time, but it’s important these cookies are hard in order to be sturdy enough to hold the dough. Cool cookies on the baking sheets for5 minutes.  Transfer the cookies to a cooling rack and let cool completely.
Now the Fun Part! Let’s Put These Cookies Together:
  1. Take the filling out of the fridge. Use a whisk or a spoon to loosen it up. You may want to let it set out for about 5 minutes.
  2. Scoop a small amount of filling on the bottom of one cookie (about 1-2 t. – eyeball it!) You can use a knife to spread it around or just gently top with another cookie and slowly press them together.
  3. Be very gentle and patient and continue with all the cookies! These will keep for about 5 days in an airtight container.

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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , , , . Bookmark the permalink.

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