CHOCOLATE COOKIE SANDWICHES with COFFEE CREME FILLING
I used a little less flour and baking powder to get a crisper cookie, then (once cooled) frosted bottom with frosting and stuck another to it, bottom to bottom. Filling is just frosting thinned with very strong coffee instead of milk. I grind coffee and add a small amount of hot water, then press liquid out- max flavor w/minimum liquid. The smaller cookie, the better, IMO.
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa (or dark cocoa)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces butter (2 sticks), softened
- 1 cup brown sugar, firmly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (not imitation!)
- Preparation:
- Sift together the flour, cocoa, baking powder, and salt. Set aside.
- Cream butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in vanilla.
- On low speed, beat in flour mixture a little at a time, until well blended and smooth.
- Drop chocolate cookie dough onto greased baking sheets by rounded tablespoons, about 2 inches apart. Bake at 350° for 12 to 15 minutes, or until set, a little longer for a crisper cookie.
- Cool on pans on rack for about 5 minutes; transfer chocolate cookies to rack to cool completely.
