I love chocolate sandwich cookies and think it’s the perfect cookie to dip in a glass of cold milk. These chocolate and coffee sandwich cookies are not only fudgy and super rich, but also have coffee cream filling to make it extra decadent. The coffee cream adds the greatest aroma and combines perfectly with the sweetness of the chocolate cookie.
Chocolate and Coffee Sandwich Cookies
12-16 small sandwich cookies
For the cookies:
100 grams dark chocolate
20 grams butter
1 large egg
50 grams sugar
Pinch of salt
1/2 tsp. ground instant coffee
20 grams cornstarch
A pinch of baking powder
100 grams dark chocolate, chopped
For coffee cream filling:
100 grams white chocolate
25 ml. espresso
Melted dark chocolate
- Preheat oven to 180c degrees and line oven tray with baking paper.
- Chop the chocolate and put in a bowl. Add butter and solvent together in the microwave or over double boiler.
- In a mixer bowl whip eggs, sugar, salt and instant coffee until you get a fluffy airy cream.
- Add the melted chocolate into the mixture and fold in gently.
- Add cornstarch, baking powder and chopped chocolate and fold just until the mixture is uniform and a little sparse.
- Using 2 spoons or an ice cream scoop create small mounds (about the size of a walnut) and put on the baking paper.
- Bake for about 8-10 minutes or until the cookies set at the edges but still soft in the center.
- Cool completely and only then remove from baking paper.
- Coffee cream: chop the chocolate and put in a bowl. Add espresso and solvents together in the microwave or over double boiler.
- Stir until the chocolate melts and mixture is smooth.
- Cool the cream in the refrigerator for an hour or two or until set and in spreadable texture.
- Transfer into a piping bag and fill the cookies.
- Decorate with melted chocolate on top.
- Keep the cookies in a closed container in the refrigerator up to a week.
- Serve at room temperature.
- You can add chopped nuts to the cookie batter.
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