Chocolate Espresso Sandwich Cookies
Written by joythebaker on August 11, 2009 – 10:05 am -<
Dear My Bank,
We’ve known each other for a long time. You know how I deposit my humble paychecks every so often, how I rarely use the ATM, and how I hate to use my debit card at the gas station. I know that you like to decorate with bullet-proof glass… guns, I get it… have pens that don’t always work, and always want me to sign up for your credit card. As much as I hate to admit it, we sort of have a thing going.
Let’s be honest Bank. We’re not friends. We don’t even really like each other very much. I know that you have rules. You know… if you’re being honest with yourself, that I do my very best to follow your rules. And I do… Bank…..! Unless, I suppose, I just forget to add one payment to my balance books, leading me to believe I have several hundred dollars in you, Bank… instead of less than zero.
Here’s my beef with you… Bank! Jerky bank. When you penalize me several times in a row for spending money that I thought I had, well… that doesn’t get me any closer to having the money that you’d like to take. How on Earth did you determine that $33 was an acceptable overdraft charge? Why are you allowed to take money that I don’t have? You know what I think? I think you’re taking advantage of my mistake. You know me, Bank. You know that I don’t like to spend money I don’t have… and when I do… accidentally… you use that as an opportunity to take advantage of me.
That’s reeeeeaal crappy.
Nobody likes you. I’ve done the research. It’s true.
Nobody will ever… not even once… make you cookies just because you’re nice. Why? Because you’re not nice.
Now you know.
Love,
Joy
These cookies inspired a delicious wave of selfishness. I did not want to share. Certainly not with my jerky bank… but not with anyone else either.
The wafer cookies are deep dark chocolate with a saltiness that demands that you devour at least three sandwich cookies in one sitting. They dough does not need any rest of refrigeration and goes straight from the mixer onto the table to be rolled.
The espresso filling adds just the right complexity to the cookie. It’s sweet, with just a hint of bitter. Divine with the chocolate wafers.
Hands down, the best darn cookie I’ve made in a long time. Dreamy good. Do it. Make ‘em!
Chocolate Espresso Sandwich Cookies
Don’t have espresso powder? Feel free to skip it, and just make these cookies without. You’ll have what looks like homemade Oreos!
adapted from The Essence of Chocolate
makes about 3 dozen sandwich cookies
For the Filling:
1/2 cup heavy cream
8 ounces white chocolate, finely chopped
heaping 1/4 teaspoon instant espresso powder
For the Cookies:
3/4 cup granulated sugar
1 1/2 cup plus 3 Tablespoons all-purpose flour
3/4 cup plus 1 Tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1/4 teaspoon instant espresso powder
15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature
For the Filling:
In a small saucepan, bring the cream to boil over medium heat. Remove from the heat and add the white chocolate and espresso powder. Make sure all the chocolate is covered by the cream. Let stand for 1 minute, then whisk the white chocolate until completely melted.
Transfer the filling to a small bowl and let stand until room temperature. You’ll need the filling thicker to assemble the cookies, so cover the filling and place it in the refrigerator for 30 minutes or an hour, until a thick consistency is reached. If the filling hardens too much, it can be rewarmed in the microwave for a few seconds.
For the Cookies:
Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda, salt and espresso powder and mix on low speed. With the mixer running, add the butter a few pieces at a time. The mixture will have a sandy texture at first and then will begin to form peddle-size pieces. As soon as the dough starts to come together, stop the mixer.
Form and roll the dough straight from the mixer. The dough becomes hard to work with if chilled.
Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.
One at a time, roll each block of dough between two pieces of lightly floured parchment paper until about 1/8-inch thick. Using a cookie cutter, cut into 2 inch rounds. Place 1/2 to 1 inch apart on the prepared baking sheet. You can form and roll the dough scraps once after the first roll.
Bake for 12-15 minutes, rotating the sheets halfway through the baking. Remove from the oven and cool on the sheets for 2 to 5 minutes. Transfer the cookies to a cooling rack and let cool completely.
To Assemble the Cookies:
Place half of the cookies upside down on a work surface. Whip the filling lightly with a whisk to loosen it. It will lighten in color and fluff up. Don’t overwhip or the filling may begin to separate.
Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip. I just scooped my filling out by the scant teaspoonful. Pipe or dollop one teaspoon of filling in the center of each upside down cookie. Gently, using your fingers, press the cookies together until the filling comes just to the edges.
The cookies can be stored in an airtight container for up to 3 days.
Tags: Chocolate, coffee, Cookies, espresso, recipe, sandwich cookies
Posted in Chocolate, Cookies, In the Kitchen, Recipes | 119 Comments »
more. please.
thanks.
i keep craving these now.
love.
I was with a bank that would charge $39.00 for every single overdraft. I ended up storming into the bank and demanding all my money, and that was the end of that. Credit union for me!! Cookies look great.
[...] Image courtesy of Joy the Baker [...]
[...] Posted on August 17, 2009. Filed under: Cookies | These look so good! [...]
Thanks for this recipe, I made the cookies and they were so yummy! I skipped the espresso powder. I think they would be really good with peppermint extract in the filling (w/out espresso powder, of course).
I’ve got you all so beat!!! Yes, Joy, even you!!! I, in a small town where everyone knows everyone else, had 3 accounts in the bank on the corner; personal & business checking, and savings. My (&^%**$## bank bounced 2 business checks, added $35 for EACH, because I was short…..get ready for it….. 5 CENTS!!!! Yes, a lousy nickel!!! Now, they had called me many times to check other things, since I knew a couple of the girls that worked there, but did they call me to get the nickel?? Did they just move the nickel from one of the other accounts? NOOOO…..they made me pay $70 for the checks. They also made me take all 3 accounts to another bank!!! Oh yes. I made these cookies and they are to die for!! Tomorrow, I going to ride past the bank and hold one out the window so they can see what they’re missing!!!!!!!!!!!!!!!! mwahhhh ha ha ha!!!
I’m sad to see so many people bashing banks on here. I used to work at US Bank as a teller so I know all about the nightmares of overdrafts. I would call people every day to tell them that their account was overdrawn and these angry people would call me back and yell at me demanding to know why they had gotten hit with so many overdraft fees.My advice, the only way to avoid getting hit with overdraft fees is to track every purchase you make, your debit card can get you into a LOT of trouble because that $3 latte could have a $37 fee attached to it if it causes your account to go negative. If you choose not to track every purchase then you need to maintain a large liquid balance in the account or get overdraft protection if you have the credit to qualify for it.
definitely on my to bake so that others can eat list!
Thanks for the recipe, Joy! I made these last night and they were delicious, but my filling ended up coming out with a consistency more like caramel than like Oreo filling, the way yours looks, even with whipping. Still tasty though! What did I do wrong?
I chilled my filling and found that it helped tremendously, but I love Erin’s suggestion below!
Amen to the Bank blast.
Sara, i’ve made these twice now in the 2 weeks since this was originally posted. The first time my filling was oozier than i’d like. The second time i whipped up 6 tablespoons of butter plus 3/4 cup powdered sugar then incorporated the chilled cream and chocolate mixture and the cream was much more like oreo filling. Hope that helps.
Rad Erin! I like your style. Great addition to the filling!
Thanks, Erin and Joy! I’m going to try these again very soon, and I’ll definitely give this a shot!
My bank made me very sad this summer. I have had an account there since I was a little girl – a savings AND a checking, now.
I went away. I had made a mistake like yours, Joy. Can you say HUNDREDS – yes, HUNDREDS – of dollars over a week’s time, with me blithely spending the money I thought I had? (Well, I did. Just in the wrong account.)
The only thing that could possibly make me feel better? These cookies!
Hi Joy, love your blog! Question- I don’t have a paddle attachment. Can I use a whisk attachment instead?
[...] making of Thomas Keller inspired Espresso Sandwich Cookies. Can I tell you a secret? I shared a grand total of two of these cookies with my friends. [...]
[...] Kur radau? Joy of Baker [...]
[...] You might remember these cookies. I’ve made them before with an espresso filling. Delicious. [...]