Chocolate Chocolate-Chip Cookies with Mocha Cream Filling

Chocolate Chocolate-Chip Cookies with Mocha Cream Filling (Adapted from Epicurious)

Filling

1/2 cup bittersweet chocolate chips
1/2 cup whipping cream
1 tablespoon espresso powder
3/4 cup powdered sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Dough

1 cup all-purpose flour
3 tablespoons natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
4 tablespoons specturm organic shortening
2/3 cup packed brown sugar
1/4 cup sugar
1 large egg
2 teaspoons water
1 teaspoon vanilla extract
1 teaspoon espresso powder
1 3/4 cups bittersweet chocolate chips

To make the filling

In a medium saucepan, stir chocolate chips, cream and espresso powder over medium heat until melted and smooth. Remove from heat and allow to cool to room temperature

In a large mixing bowl, beat together powdered sugar, butter and vanilla in bowl until combined. Mix in the melted chocolate mixture. Cover and set in the refrigerator until ready to use - be sure this is well chilled before using.

Cookie Dough

In a medium bowl, sift together flour, cocoa, baking soda and salt .

In a large mixing bowl, mix together butter and shortening until smooth. Add in sugars and cream until light and fluffy. Mix in egg, 2 teaspoons water, vanilla and instant coffee until well combined. Beat in the flour mixture until combined. Fold in chocolate chips. Cover and refrigerate at least 2 hours.

Preheat oven to 325

Scoop out 1/2 tablespoon balls of dough and place onto parchment lined baking sheets - leave enough room for them to expand. Bake about 10-12 minutes, turning halfway though, until the tops are no longer shiny. Let cookies cool on the sheets for 10 minutes. Move cookies to a wire rack and cool completely.

Spread half of the cookies with 1/2 to 1 tablespoon filling. Top each with a second cookie, gently pressing to adhere. Because of the filling, these cookies need to be kept cold - store in the refrigerator until serving.

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