Chocolate Sandwich Cookies With Espresso Buttercream Filling
Makes about 12 sandwich cookies
Espresso powder enhances the chocolate and buttercream in this recipe; it’s a finger-dessert easy enough for your next coffee date, but elegant enough for your next dinner party.
- 2 cups dark chocolate chips
- ½ cup butter, cut into 8 pieces
- ¾ cup all-purpose flour
- 2 teaspoons espresso powder*
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cup sugar
- 3 large eggs + 1 egg white
- ½ teaspoon vanilla extract
- Espresso Buttercream (recipe follows)
- *Instant espresso powder can be used in all sorts of chocolate- or mocha-flavored desserts; find it in the coffee aisle at your grocer, in specialty stores, or online. If substituting instant coffee, use the same amount.
Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
In a large, microwave-safe bowl, combine dark chocolate chips and butter cubes. Microwave for 30 seconds and stir swell. Repeat in 15-second intervals until chocolate and butter are completely melted and combined. Set aside and let cool (about 10 minutes).
Meanwhile, in a small, separate bowl, whisk together flour, espresso powder, baking powder, and salt. In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine eggs, egg white, and sugar and gently stir together. Gradually turn mixer to high speed and whisk for three minutes (mixture will be slightly lighter and thicker). Add chocolate to mixture and use a spatula to stir together until evenly combined. Stir in flour mixture until just incorporated (The batter will be slightly runny).
Drop cookie batter in 1½ tablespoon quantities onto a prepared cookie sheet, spacing at least 2 inches apart. Bake at 350°F for 10 to 12 minutes (until tops are set). Allow cookies to cool completely before removing from cookie sheets. Once cool, fill with Espresso Buttercream (recipe follows).
- 6 tablespoons salted butter
- 2 tablespoons espresso powder
- 1¼ cups powdered sugar
- 1 teaspoon milk
Beat the butter, espresso powder, sugar, and milk until light and fluffy, about 2 minutes. Place frosting into a piping bag with a medium tip.
Pipe about a tablespoon of frosting onto half of the cookies, then sandwich with remaining cookies. Store sandwich cookies in an airtight container in the refrigerator for up to five days.