Tuesday, December 20, 2011

Chocolate Cookie Sandwiches with Coffee Creme Filling

For you, Stephanie:)


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.

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