Chocolate Espresso Fudge Sandwich Cookies
Chocolate Espresso Fudge Sandwich Cookies
INGREDIENTS
INGREDIENTS
- 1 cup butter
- 1 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 eggs
- 2 cup all purpose flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp turkish grind espresso
- 1 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 eggs
- 2 cup all purpose flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp turkish grind espresso
Ingredients for the filling
- 1 cup semi sweet chocolate chunks
- 1/2 cup cream
- 1 cup semi sweet chocolate chunks
- 1/2 cup cream
- 1/2 cup chocolate sprinkles
METHOD
METHOD
- In a large mixing bowl, beat butter and brown sugar for 2-3 minutes until combined. Beat in vanilla, salt and eggs. Add flour, cocoa, baking powder and espresso powder.
- Refrigerate cookie dough for one hour.
- Prepare baking sheets with parchment paper. Drop dough by 1 Tbsp scoop onto baking sheet. Dip tops of each dough ball into a bowl with the chocolate sprinkles.
- Bake in a 1900 degree oven for 9-11 minutes. Allow to cool slightly on baking sheet, then cool completely on wire rack.
- For the filling, heat heavy cream in a small saucepan until warm. Remove from heat and whisk in the chocolate chunks until smooth. Refrigerate filling for one hour. When ready to make filling, beat with a wire whisk attachment to mixer until fluffy and desired consistency. Scoop into a ziploc bag, snip off the corner. Pair sandwich cookies with like sized cookies. Pipe filling onto one cookie, slightly pressing the second cookie on top. Store in a covered container for up to one week. ENJOY.
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