From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Jessica Woodworth
Every year during the holidays, Jessica makes trays of cookies to share with friends and co-workers for Christmas. Whenever she puts these cookies on the trays they disappear in a flash! She's heard them described as the "Oreo" for adults. The combination of two kinds of chocolate, espresso and a hint of cinnamon is absolute perfection, and who doesn't love a sandwich cookie?
210 calories per serving
For the cookies:
1 cup flour
3/4 cup dutch processed cocoa
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp instant espresso powder
8 tbsp unsalted butter, room temperature
2/3 cup firmly packed dark brown sugar
1/4 cup sugar
1 large egg
1/2 tsp almond extract
1 cup mini chocolate chips
For the filling:
4 ounces white chocolate
6 tbsp unsalted butter, room temperature
2 tbsp heavy cream
1/2 tsp instant espresso powder
1/8 tsp cinnamon
2 cups powdered sugar
To make the cookies:
Whisk together the flour, cocoa, baking soda, salt and espresso powder. Set aside.
In the bowl of a stand mixer cream together the butter and both sugars.
Beat in the egg and almond extract.
With the mixer on low, gradually add the dry ingredients mixing only until just incorporated; avoid over mixing.
Stir in the chocolate chips.
Separate the two into 2 equal portions. Roll each portion into a log about 12 inches long. Refrigerate the dough until firm enough to slice.
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
Cut the logs into 1/2"" slices and place about 1 1/2 inches apart on the prepared sheets. Bake for about 10 minutes or until the cookies look just barely set. Allow to cool on the pan for a couple of minutes before transferring to a wire rack to cool completely
To make the filling:
Melt the white chocolate in the microwave and set aside to cool slightly. Beat the butter and cream together and until smooth and creamy. Gradually beat in the melted white chocolate. Add the espresso powder and cinnamon. Gradually beat in the powdered sugar. The mixture should be creamy but stiff enough to hold peaks.
To assemble the cookies:
Pipe a small amount of the filling on the backs of half the cookies. Place a second cookie on top of the filling and press gently until the filling almost reaches the edges of the cookies.
Store the cookies in an air tight container.