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!
- 215g (~1½ cups) all-purpose flour
- 55g (~1/2 cup) good quality dark cocoa
- 11g (~3 tablespoons) instant espresso powder
- 1g (~1/8 teaspoon) salt
- 170g (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
- 120g (~1 cup) granulated sugar
- 50g (1 large whole) egg, room temperature
- 170g dark chocolate, roughly chopped (I used 72%)
- 60 milliliters (1/4 cup) salted caramel
- 120 milliliters (1/2 cup) heavy whipping cream
- 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
- 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
Source for ganache recipe: Chocolate Moosey
There will be extra ganache. Chill it and roll into balls for truffles or eat it with a spoon, I won’t tell!
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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