These decadent cookie sandwiches are for a sophisticated palate. The dark chocolate espresso cookie is sandwiched with a rich salted caramel ganache for the ultimate dessert.
After this weekend, I could use a cookie or ten. We spent all day yesterday and Saturday cleaning out our second bedroom. How is it possible to have so much STUFF in one little room? Luckily we made really good progress. Now we just need to sell a few pieces of furniture on Craig’s List and offload some extra packaging material I have from the business. Making progress! It seems that the baby might have sensed that we were preparing his room for him, because yesterday afternoon I FINALLY felt a kick for the first time. In fact, I felt a few, but it took a couple of times for me to realize what was happening. It really did feel like a “pop” as they say. Totally incredible. I told Matt that I thought it was happening and he managed to put his hand on my belly just in time to feel a tiny kick! That really was an exciting moment to enjoy together.
I made these cookies a few weeks ago but kind of wish they were still around. They are definitely on the dark side, not a sweet sweet cookie by any means. I really enjoyed, that, though, for a more sophisticated cookie option. They would be perfect for an afternoon coffee date or even as a morning pick-me-up. I won’t tell!
Rich Espresso Cookies with Salted Caramel Ganache
Makes ~21 sandwich cookies
Cookies barely adapted from Food and Wine
215 grams / 7 5/8 ounces (~1 1/2 cups) all-purpose flour
55 grams / 2 ounces (~1/2 cup) good quality dark cocoa
11 grams / 3/8 ounces (~3 tablespoons) instant espresso powder
1 gram (~1/8 teaspoon) salt
170 grams / 6 ounces (3/4 cup / 1 1/2 sticks) unsalted butter, softened at room temperature
120 grams / 7 3/8 ounces (~1 cup) granulated sugar
50 grams (1 large whole) egg, room temperature
Sift flour, cocoa, espresso and salt into a medium bowl; set aside
In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on medium-high speed until well combined
Add egg and mix on medium until well combined
Stop mixer and scrape sides of the bowl with a spatula
Add dry ingredients and mix on low just until combined, do not overmix; Chill dough for 30 minutes
While dough is chilling, pre-heat oven to 350 degrees and line two baking sheets with parchment paper or slipats
When ready to bake, use a small cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1 tablespoons each); lightly flatten cookie dough balls with palm of your hand
Bake cookies for 9-10 minutes; cookies should appear set
Salted Caramel Ganache
Combine chocolate and caramel in a large heat-proof bowl and set aside
Place cream in a small saucepan over medium heat for several minutes until cream begins to bubble (do NOT bring to full boil)
Pour cream over chocolate and caramel; let set for 5 minutes
Whisk together ganache until there are no lumps
For cookies, chill ganache in refrigerator for 35 minutes or until it has thickened to a spreadable consistency
Note: There will be extra ganache. Chill it and roll into balls for truffles or eat it with a spoon, I won’t tell!