Friday, June 10, 2005

Chocolate Chocolate-Chip Cookies with Mocha Cream Filling

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


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


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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  1. It's so funny to see this recipe here! I've used these cookies (making them somewhat smaller) for bite-sized ice-cream sandwiches (using coffee ice cream) the last two summers. They're always a big hit.

  2. J.Bo - They would be awesome filled with ice cream! Great idea!

  3. Hi, well I'm almost ready to make these and wouldn't you know it, I have a problem.

    Can you tell me what is spectrum organic shortening?

    By the way I can't obtain any shortening where I am.

  4. Cakebaker - Spectrum Organic is a Transfat free shortening - I guess you could use butter, but the cookies may spread more. You might be ablet o use Lard too if you can't find Crisco or something.

  5. Hi Joe, thanks.

    I can't get crisco but I can get lard.I'll give it a try anyway.

  6. Let me know how it goes Cakebaker!

  7. hey! how many servings does this recipe make? in fact, i realised all ur recipes don't have serving sizes ): but i really love your site and the photos and the recipes. if they had serving sizes it would be much better!

    take care!

  8. Tjiana - I can't remember off hand how many these made, but I'll sift through my notes and see if anything reminds me! I'll try to be better with listing yields!