Yesterday, I said that cinnamon-sugar was one of Bill & I’s love languages. Today, I’m here to share one of Bill’s love languages, in cookie form: Espresso and Chocolate! From mochas to chocolate-covered espresso beans, the man has a chocolate-coated caffeine addiction to be sure. He came by it honestly, though, since his parents have the same love, too.
Since we were driving up to Albany, I decided to bring up some baked goods for my wonderful in-laws in the same vein as the love/addiction they share with their son: Chocolate-Espresso Sandwich Cookies! These fluffy dark chocolate cookies with espresso suggestions are wonderful on their own, but they really crank it up to 11 when sandwiched together with a chocolate whipped ganache.
The whole effect is that of a grown up whoopie pie or simplified macaron that is a snap to whip up at home! By using both butter and shortening with exclusively brown sugar, you get a silky smooth, extravagant flavor from the get go that is deepened and enhanced with extra-dark cocoa powder and the special oomph of espresso powder that somehow makes chocolate taste even more chocolatey. Since the cookies are studded throughout with semi-sweet chocolate, you get 3 different levels of chocolate with each and every bite. The cookies are outstanding, but man I could just eat this whipped ganache up with a spoon (and I may have whilst assembling these dark delights)! It manages to be light and deep at the same time with a cool, rich taste that will leave you licking your fingers!
Chocolate-Espresso Sandwich Cookies
- ½ cup butter, softened
- ½ cup butter flavored shortening
- 1½ cups brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
- 2 cups flour
- ½ cup extra-dark cocoa powder
- ½ cup semi-sweet chocolate chips
- 2 teaspoons baking powder
- 1½ teaspoons espresso powder
- 1 cup semi-sweet chocolate chunks
- ½ cup heavy cream
- Beat butter, shortening, and brown sugar for 2-3 minutes in the mixer. Add vanilla, salt, and eggs and beat for an additional minute. Add flour, cocoa, chocolate chips, baking powder, and espresso powder, then beat until well-combined
- Place dough in refrigerator for 1 hour while you prepare the filling.
- Heat heavy cream in a small saucepan over medium until little bubbles form. Whisk in chocolate chips until completely incorporated, then remove filling from heat and place in refrigerator for 1 hour.
- After dough has rested in the fridge for 1 hour, preheat oven to 375◦ F. Form dough into 1 Tablespoon balls and place on a baking sheet.
- Bake for 9-11 minutes, then allow them to cool slightly on baking sheet, then cool completely on wire rack.
- When cookies are cooled, beat the filling with a wire whisk attachment with your mixer until fluffy. Scoop into a ziptop bag, snip off the corner.
- Form sandwiches by piping filling onto one cookie, topping it with another cookie, and pressing lightly to adhere the cookies together.
Based on a recipe from Shugary Sweets