Espresso Cookies with Salted Caramel Ganache
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.
These cookies definitely on the dark side (perhaps a hint of bitterness), 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.
Espresso Cookies with Salted Caramel Ganache
Yield: ~21 sandwich cookies
Ingredients:
- Espresso Cookies
- 215g (~1 1/2 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 / 1 1/2 sticks) unsalted butter, softened at room temperature
- 120g (~1 cup) granulated sugar
- 50g (1 large whole) egg, room temperature
- Salted Caramel Ganache:
- 170g dark chocolate, roughly chopped (I used 72%)
- 60 milliliters (1/4 cup) salted caramel (homemade preferred but store bought may be substituted)
- 120 milliliters (1/2 cup) heavy whipping cream
Instructions:
1. Sift flour, cocoa, espresso and salt into a medium bowl; set aside
2. In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on medium-high speed until well combined
3. Add egg and mix on medium until well combined
4. Stop mixer and scrape sides of the bowl with a spatula
5. Add dry ingredients and mix on low just until combined, do not overmix; Chill dough for 30 minutes
6. While dough is chilling, pre-heat oven to 350 degrees and line two baking sheets with parchment paper or slipats
7. 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
8. Bake cookies for 9-10 minutes; cookies should appear set
9. Combine chocolate and caramel in a large heat-proof bowl and set aside
10. Place cream in a small saucepan over medium heat for several minutes until cream begins to bubble (do NOT bring to full boil)
11. Pour cream over chocolate and caramel; let set for 5 minutes
12. Whisk together ganache until there are no lumps
13. For cookies, chill ganache in refrigerator for 35 minutes or until it has thickened to a spreadable consistency
Notes:
Cookies barely adapted from Food and Wine
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!
