Chocolate Espresso Fudge Sandwich Cookies
Ingredients for the Cookies:
1 cup butter
1 1/2 cup brown sugar
1 tsp vanilla extract
1/2 tsp salt
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
1/2 cup chocolate sprinkles
- 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.
Chocolate Espresso Biscotti
Ingredients for the biscotti:
2 cups + 2 tbsp (265g flour)
1 tbsp unsweetened cocoa
1 cup (200g) brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
3 large eggs
1/4 cup (60g) butter, cubed
2 tbsp strong espresso
1 tbsp (15ml) melted coconut oil (or vegetable oil)
1 tsp vanilla extract
1 cup chocolate chips
1 large egg beaten with 1 tbsp
Ingredients for the topping:
1/2 (56g)cup chopped
8 ounces (225g) semi sweet
chocolate coarsely chopped
- Pre-heat oven to 190 degrees.
- In a large mixing bowl, stir together flour, cocoa powder, brown sugar, baking powder, cinnamon and salt.
- Cut butter cubes into mixture until crumbly.
- In medium bowl, whisk eggs, coffee, oil and vanilla together. Pour this into the flour mixture stirring slowly until mixture is gust moistened. Fold chocolate chips in.
- Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it is too sticky, knead 1 more tbsp of flour into the dough.. Shape each half into an 8-9 inch long roll patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake approx. 25 minutes or until the top and sides are lightly browned. Remove from oven and cool 10 minutes. Cut each half into slices and with sides facing up, set slightly apart on baking sheet. Return to the oven for 9 more minutes. Turn biscotti and bake for another 9 minutes. Then cool completely on rack.
- Finely chop the hazelnuts in food processor or blender. Melt chocolate.
- Dip half the biscotti in chocolate and then sprinkle with hazelnuts. Use left over chocolate to drizzle over the hazelnuts.
- Store in a covered container for up to two weeks or put in freezer for up to 3 months (freezing without chocolate is best). ENJOY.