These Chocolate Coffee Cookie Sandwiches is a chocolate lovers dream come true. Every bite of this cookie is rich in flavor with a balance of a crisp bittersweet biscuit and a creamy rich filling. These chunky cookies are the perfect gifting option and even look stunning on a dessert table.
- For the Cookies:
- sugar - 150 grams
- cornflour - 25 grams
- cocoa powder - 40 grams
- salted butter cold and cut into cubes - 120 grams
- egg - 1
- vanilla essence - 1/2 teaspoon
- all-purpose flour - 160 to 220 grams
- For the ganache filling:
- cooking cream full fat - 3/4 cup
- dark chocolate roughly chopped - 180 grams
- instant coffee powder - 1 teaspoon
For the ganache fillingPut the cooking cream and instant coffee in a pan and bring to a slight boil. Switch off the gas and add the chopped chocolate to this mixture.
Let sit for 30 seconds, then mix until all the chocolate has melted and the mixture is smooth. If you still see chocolate chunks reheat the mixture on the gas to melt the bits of chocolate
Keep this mixture in a container at room temperature for 4 to 5 hours before using
For the cookiesIn a bowl, combine the sugar, cornflour and cocoa powder. Mix well
To this add the cold butter and beat until the mixture is crumbly. The mixture should resemble breadcrumbs at this stage
Add the vanilla essence and egg to the mixture and beat
Slowly incorporate the flour into the mixture beating constantly on low speed. Add the flour a little at a time until you feel the mixture has come together like a firm dough (non-sticky) You may not use all the flour. Form a smooth dough of this mixture
Take two large parchment paper pieces and place the dough between the parchment papers. Using a rolling pin start to roll the dough. The parchment paper makes sure the dough does not stick to the rolling pin and also makes sure the dough is rolled smoothly without any cracks
Do not roll the cookies too thin. Once done. Remove the above parchment paper and using a round cookie cutter, cut cookies and pick them carefully using a palette knife. Transfer these cookies onto a baking tray lined with parchment paper and bake at 180 degrees C for 10-12 mins or until the cookie feels firm around the edges and the center. Cool completely before combining them with the filling
To make the cookie sandwichesFill the prepared ganache in a piping bag.
In conclusion, take a cookie and put a big dollop of the filling onto the center of the cookie. Take another cookie and sandwich it over the filling.
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Serving: 100g | Calories: 413kcal | Carbohydrates: 44.18g | Protein: 5.75g | Fat: 23.93g | Saturated Fat: 13.998g | Polyunsaturated Fat: 7.161g | Trans Fat: 0.006g | Cholesterol: 108mg | Sodium: 146mg | Fiber: 3.1g | Sugar: 22.91g
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you