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Category: Cookies
Prep Time: Cook Time: Total Time:
Filling
1/2 cup bittersweet chocolate chips
1/2 cup whipping cream
1 tbsp espresso powder
3/4 cup confectioners sugar
6 tbsp unsalted butter, softened
1 tsp vanilla extract
Dough
1 cup flour
3 tbsp natural cocoa powder
1 tsp baking soda
1/2 tsp salt
4 tbsp softened unsalted butter and shortening
2/3 cup packed brown sugar
1/4 cup sugar
1 large egg
2 tsp water
1 tsp vanilla extract and espresso powder
1 3/4 cups bittersweet chocolate chips
To make the filling: In a medium saucepan, stir chocolate chips, cream and espresso powder over medium heat until melted and smooth. Remove from heat and allow to cool to room temperature.
In a large mixing bowl, beat together confectioners sugar, butter and vanilla in bowl until combined. Mix in the melted chocolate mixture. Cover and set in the refrigerator until ready to use - be sure this is well chilled before using.
Cookie Dough: In a medium bowl, sift together flour, cocoa, baking soda and salt. In a large mixing bowl, mix together butter and shortening until smooth. Add in sugars and cream until light and fluffy. Mix in egg, 2 tsp water, vanilla and instant coffee until well combined. Beat in the flour mixture until combined. Fold in chocolate chips. Cover and refrigerate at least 2 hours.
Preheat oven to 325. Scoop out 1/2 tbsp balls of dough and place onto parchment lined baking sheets - leave enough room for them to expand. Bake about 10-12 minutes, turning halfway though, until the tops are no longer shiny. Let cookies cool on the sheets for 10 minutes. Move cookies to a wire rack and cool completely.
Spread half of the cookies with 1/2 to 1 tbsp filling. Top each with a second cookie, gently pressing to adhere. Because of the filling, these cookies need to be kept cold - store in the refrigerator until serving.
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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 bittersweet chocolate chips
1/2 cup whipping cream
1 tbsp espresso powder
3/4 cup confectioners sugar
6 tbsp unsalted butter, softened
1 tsp vanilla extract
Dough
1 cup flour
3 tbsp natural cocoa powder
1 tsp baking soda
1/2 tsp salt
4 tbsp softened unsalted butter and shortening
2/3 cup packed brown sugar
1/4 cup sugar
1 large egg
2 tsp water
1 tsp vanilla extract and espresso powder
1 3/4 cups bittersweet chocolate chips
To make the filling: In a medium saucepan, stir chocolate chips, cream and espresso powder over medium heat until melted and smooth. Remove from heat and allow to cool to room temperature.
In a large mixing bowl, beat together confectioners sugar, butter and vanilla in bowl until combined. Mix in the melted chocolate mixture. Cover and set in the refrigerator until ready to use - be sure this is well chilled before using.
Cookie Dough: In a medium bowl, sift together flour, cocoa, baking soda and salt. In a large mixing bowl, mix together butter and shortening until smooth. Add in sugars and cream until light and fluffy. Mix in egg, 2 tsp water, vanilla and instant coffee until well combined. Beat in the flour mixture until combined. Fold in chocolate chips. Cover and refrigerate at least 2 hours.
Preheat oven to 325. Scoop out 1/2 tbsp balls of dough and place onto parchment lined baking sheets - leave enough room for them to expand. Bake about 10-12 minutes, turning halfway though, until the tops are no longer shiny. Let cookies cool on the sheets for 10 minutes. Move cookies to a wire rack and cool completely.
Spread half of the cookies with 1/2 to 1 tbsp filling. Top each with a second cookie, gently pressing to adhere. Because of the filling, these cookies need to be kept cold - store in the refrigerator until serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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