Joy the Baker

Chocolate Espresso Sandwich Cookies

August 11, 2009

<Chocolate Espresso Sandwich Cookies

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

Chocolate Espresso Sandwich Cookies

Chocolate Espresso Sandwich Cookies

Chocolate Espresso Sandwich Cookies

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

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

Print this Recipe!

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.


129 Comments Add A Comment

  • Remind me not to read your blog when I’m hungry again. I’m *supposed* to be working, but it’s taking all my willpower not to run down to the kitchen and make these. right. now. *drool*

  • The cookies look amazing! I’m definitely making them as soon as temps drop below 90! Sorry about the bank. Overdraft fees are absolutely ridiculous!

  • Ha! You’re hilarious. I love the letter to the bank. I don’t like those meanies either ;)

  • These look great, I’ll have to try them (sans espresso powder) ASAP. Sorry about the suck bank – they’re not known for being nice!

  • That happened to me just a few days ago. UGH. And how one earth did they think of that number $33? Good question. :(

    But at least your cookies are amazing. :)

  • speak to jerky supervisor!
    hah…bank…you loss cuz joy rocks! you could never be invited to her parties…acting the way you do!!
    in any event, i too am going to make these delish sounding cookies!!!

  • sorry to hear about the bank sitch–never makes sense but somehow they always make money–at least you made out with the best darn cookie ever and a chance to vent about the stinky bank–enjoy your cookies and try not to let em get you down–hugs

  • Hey Joy- this same thing happened to me just a few weeks ago. TWO identical fees for the same overdraft (they’re tricksters with the not notifying the first time). It was an absentminded mistake, and I haven’t done it for years, if ever. So I called them and was just like “Hey, I made a silly mistake. I’ve been with this bank for a while and nothing like this has happened, blah blah.” They refunded me BOTH fees. So, if you haven’t given that a try, you should!

    These cookies look delish. I never make espreso powder recipes because I never think to buy the stuff. Maybe I will take the plunge for these bad boys.

  • couldn’t agree more! but i won’t rant, …. i’ll just sing-song to myself about these glorious cookies until i get to go home and make them toniiiiight ;) joy, you’re a joy!

    (groan groan, i know, you’ve heard that a million times… but still, its a joy ;))

  • You’re not the only one with bank woes. Makes you want to get an envelope and stuff money in the mattress. Then eat cookies!

  • aw man Joy – that stinks. I feel your pain. love your website and your witty remarks!

  • wow, that blows! banks = jerks!! boo on them.

    PS i just found your blog and the browned butter blueberry muffins are like a staple in our house. so thanks for sharing your yumminess our tummies thank you.

  • Yes. Yes. Yes. I must make these!

  • oh man, I feel for you Joy! That happened to us once when my husband was working for a company that decided to cut checks with no funds (nice) and we got hit with several overdraft charges AFTER the bank happily accepted the check! SO mad. Maybe they’ll change their rules after knowing they’ll never get your delicious cookies. There.

  • Boo on the jerky bank. I have to say that mint.com is very helpful..

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