Prep 3 hrs
Cook 10 mins
These cookies are a little labor intensive, but oh so worth it and decadent. This recipe came from a magazine a few years ago. These are a good cookie for cookie exchange. They will hold up to the shipping. The prep time includes refrigeration.
- 1 1⁄4 cups flour
- 2 teaspoons instant espresso powder
- 1 pinch salt
- 3⁄4 cup unsalted butter, softened
- 2⁄3 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 3⁄4 cup unsweetened cocoa powder
- 3⁄4 cup whipping cream
- 1 teaspoon instant espresso powder
- 3 ounces bittersweet chocolate, very finely chopped
- icing sugar, for dusting
- Blend together flour, espresso powder and salt. Set aside.
- Beat together butter and sugar until light and fluffy (about 2 minutes).
- Add egg and beat for 2 minutes. Add vanilla and mix.
- Stir in cocoa powder until just blended.
- Slowly add flour mixture, mixing until just combined.
- Scrape dough onto work surface and divide into two. Form each into disk; cover with plastic and refrigerate for 2 hours.
- Preheat oven to 325°F; line 2 baking sheets with parchment paper, set aside.
- Remove 1 disk from fridge and between sheets of parchment, roll out dough to thickness of about 3/16 x 10 inches.
- Cut out dough using a 2-inch fluted rectangular cutter.
- Place cookies on prepared sheets.
- Bake 8 - 10 minutes. Cool.
- In small pan combine whipping cream and espresso. Bring just to boil.
- Remove from heat, and add chopped chocolates, whisk until smooth.
- Chill 1/2 hour.
- Spread about 1 tsp ganache onto bottom of each cookie, top with another cookie.
- Dust with icing sugar.
- NOTE: I usually double the ganache! I find that we like more filling in the cookies. And besides -- it is good right off the spoon, so there alone you need to double -- LOL.