Dark Chocolate Espresso Sandwich Cookies
Luxurious dark chocolate ganache is sandwiched between two crisp on the outside chewy on the inside espresso crinkle cookies. Sprinkle in some chocolate covered espresso beans for some extra crunch and extra espresso flavor.
“These rich chocolate sandwich cookies are addictively delicious! ”
Chocolate can be extra temperature-sensitive. If your ganache cools too quickly and becomes too stiff to pipe, simply reheat in the microwave at 10-second intervals until smooth or over a double boiler. But be careful not to heat too much. This can cause the ganache to split and become grainy. If these happens there is still some hope. Try, using an immersion blender to process the warm ganache bring everything back together.
To keep these cookies uniform, I like to use a cookie scoop. This will help ensure that your cookie sandwiches are nice and neat. I used the smallest scoop from this set to make these sandwich cookies. I am all for multi-use kitchen gadgets and these scoops can be used for not only scooping cookies but also for filling cupcakes liners, scooping ice cream, or even remove the seeds from melon and squash.
Dark Chocolate Espresso Sandwich Cookies
Makes approximately 12 large sandwich cookies
Espresso Crinkle Cookies
1 1/2 stick unsalted butter, melted
1 cup granulated sugar, plus more for rolling
2 tablespoons molasses
1/2 cup dutch processed cocoa powder
1 egg
1 teaspoon vanilla bean paste
1 tablespoon espresso powder
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
Chocolate Ganache Filling
1 pound dark chocolate
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon espresso powder
*chocolate-covered espresso beans for garnish
Dark Chocolate Ganache Filling:
Finely chop your chocolate and place in a large heatproof bowl.
In the microwave or in a saucepan over medium heat, heat the heavy cream, salt, vanilla, and espresso powder until it just begins to bubble at the edges.
Pour the warm cream over the chocolate and let sit for 5 minutes until the chocolate melts. Then, mix until everything is smooth.
Allow the ganache to firm up a room temperature until piping consistency. 1-3 hours, stirring periodically.
Espresso Cookies:
Preheat the oven to 350 degrees F and prepare 2 cookie sheets with a silicone mat or parchment paper.
Melt the butter in a large bowl. Then, mix in molasses and cocoa powder while still warm and set aside
Then in a separate bowl, whisk together the flour, baking soda, and salt and set aside.
Add sugar, egg, vanilla and espresso powder to the butter mixture and mix until fully combined. Gradually add in the dry ingredients until a dough forms. Chill the dough for at least 1 hour.
Scoop heaping tablespoons of dough. Then, roll in granulated sugar. Place on prepared pans at least 2 inches apart.
Bake the cookies for 10-12 minutes. Remove the cookies and give the pan a firm drop on the counter to remove any air bubbles in the cookies.
Let them cool slightly on the pan. Then, remove to a wire rack to cool completely.
Assembly:
Fill a piping bag with the filling. Pipe a small circle of filling on the bottom of one cookie sprinkle with chocolate-covered espresso bean pieces then sandwich with the cookies match.
