Drizzle with melted dark chocolate or dust with cocoa powder.
- Prep time 30 minutes
- Total time 1 hour & 45 minutes
Preheat oven to 325°F. Line 3 baking sheets with parchment paper. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, until combined. Beat in vanilla. In separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt; stir into egg mixture just until combined.
With damp hands, roll dough by rounded 2 tbsp into 24 balls; arrange 8 balls, 2 inches apart, on prepared pans, flattening into 3-inch rounds. Bake, 1 sheet at a time, until firm, 11 to 13 minutes. Let cool on pans for 3 minutes. Transfer to racks; let cool completely.
Filling: Meanwhile, place chocolate in heatproof bowl. In small saucepan, heat cream over medium heat until bubbles form around edge; pour over chocolate and let stand, without stirring, for 1 minute. Stir in butter until melted. Refrigerate until cooled but still slightly soft, about 20 minutes.
On flat side of half of the cookies, spoon heaping 1 tbsp of the filling onto each; sandwich with remaining cookies, flat sides down, lightly pressing to push filling to edge. Refrigerate in airtight container until set, about 30 minutes. Bring to room temperature before serving.
Test Kitchen Tip: We prefer Dutch processed cocoa powder for its low acidity and superior dark chocolate flavour. For a smooth batter, sift to remove any visible lumps before adding the cocoa powder to recipes.
Makes 12 sandwich cookies.
Nutritional facts Per sandwich cookie: about
- Fibre 4 g
- Sodium 96 mg
- Sugars 30 g
- Protein 6 g
- Calories 511
- Total fat 33 g
- Potassium 305 mg
- Cholesterol 96 mg
- Saturated fat 20 g
- Total carbohydrate 52 g