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Category: Cookies
Prep Time: Cook Time: Total Time:
Filling
1/2 cup semi-sweet chocolate chips and whipping cream
1 tbsp instant coffee granules
3/4 cup confectioners' sugar
6 tbsp unsalted butter, room temperature
1 tsp vanilla extract
Cookies
1 cup flour
3 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temperature
2/3 cup packed brown sugar
1/4 cup sugar
1 egg
2 tsp water
1 tsp vanilla extract and instant coffee granules
2 cups semi-sweet chocolate chips
1 cup pecans, coarsely chopped
Filling: Stir together first 3 ingredients in a saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. In a mixer, beat together remaining ingredients until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead.) Cover and keep refrigerated. TO use, let stand at room temperature until just soft enough to spread, about 2 hours.
Cookies: Preheat oven to 325. Line 2 baking sheets with parchment paper. Sift together dry ingredients. Cream butter and both sugar until blended. Add egg, and next 3 ingredients; blend well. Beat in dry ingredients. Stir in chips and pecans. Drop dough by tbspsful on prepared sheets, about 2 inches apart. Bake until tops are just firm to tough and no longer shiny, about 13 minutes. Cool on sheets 10 minutes before transferring to wire rack to completely cool.
After all the cookies have cooled, place half of cookies, flat side up, on work surface. Spread each with 1 tbsp filling, leaving 1/4 inch border. Top each with 2nd cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. Serve cookies cold.
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CHOCOLATE CHOCOLATE CHIP COOKIES WITH MOCHA CREAM FILLING
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Category: Cookies
Prep Time: Cook Time: Total Time:
Filling
1/2 cup semi-sweet chocolate chips and whipping cream
1 tbsp instant coffee granules
3/4 cup confectioners' sugar
6 tbsp unsalted butter, room temperature
1 tsp vanilla extract
Cookies
1 cup flour
3 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temperature
2/3 cup packed brown sugar
1/4 cup sugar
1 egg
2 tsp water
1 tsp vanilla extract and instant coffee granules
2 cups semi-sweet chocolate chips
1 cup pecans, coarsely chopped
Filling: Stir together first 3 ingredients in a saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. In a mixer, beat together remaining ingredients until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead.) Cover and keep refrigerated. TO use, let stand at room temperature until just soft enough to spread, about 2 hours.
Cookies: Preheat oven to 325. Line 2 baking sheets with parchment paper. Sift together dry ingredients. Cream butter and both sugar until blended. Add egg, and next 3 ingredients; blend well. Beat in dry ingredients. Stir in chips and pecans. Drop dough by tbspsful on prepared sheets, about 2 inches apart. Bake until tops are just firm to tough and no longer shiny, about 13 minutes. Cool on sheets 10 minutes before transferring to wire rack to completely cool.
After all the cookies have cooled, place half of cookies, flat side up, on work surface. Spread each with 1 tbsp filling, leaving 1/4 inch border. Top each with 2nd cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. Serve cookies cold.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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