To Die For Double Chocolate Double Espresso Cookie Sandwich
This Cookie is for all the Coffee Lovers! Espresso cookies loaded with dark and white chocolate chips that has espresso buttercream sandwiched in between each bite. Chewy and baked to golden perfection, these are a major hit!
Servings: 6 Cookie Sandwiches
Ingredients
Double Chocolate Espresso Cookies:
- 10 tbsp unsalted butter, browned, (142 g)
- ½ cup dark brown sugar, (110 g)
- 1/2 cup white sugar, (100 g)
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour, (185 g)
- 1 tsp baking powder
- 1 tsp espresso powder
- ¼ tsp baking soda
- ½ tsp salt
- 1/2 cup white chocolate chips, (80 g)
- 1/2 cup dark chocolate chips, (80 g)
Espresso Frosting:
- 5 tbsp unsalted butter, room temperature (75 g)
- 1 3/4 cups powdered sugar, (220 g)
- ½ tsp espresso powder
- 1-2 tbsp whole milk, see note
Instructions
Espresso Cookies:
- In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it turns golden brown and smells nutty (about 3–5 minutes). Remove from heat and let cool to room temperature (you still want it semi warm but not hot!)
- In a large bowl or using a stand mixer with the paddle attachment, mix together the browned butter, dark brown sugar, and white sugar until combined. Add the egg and vanilla extract, mixing until fully combined, your mixture should lighten in color.
- In a separate bowl, whisk together the flour, baking powder, espresso powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined, leaving a few streaks of flour behind.
- Fold in the white chocolate chips and dark chocolate chips.
- Scoop the cookie dough into 12 even balls. I used a scale and measure ~70g for each cookie dough ball. Roll and place on a lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes.
- When it's close to the 30 minute mark, preheat the oven to 350°F. Line two baking sheets with parchment paper. place 6 cookie dough balls on each sheet, leaving about 2-3 inches in between.
- Bake for 14–16 minutes, or until edges are set and centers are still soft.
- Once removed from the oven, swirl with large mason jar if uneven shape, and then allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Espresso Buttercream Frosting:
- In a medium bowl using a handheld mixer or a stand mixer with the paddle attachment, beat softened butter until creamy.
- Add powdered sugar and espresso powder, mixing until combined. Add milk 1 tablespoon at a time until desired consistency is reached.
- Once cookies have cooled completely, pipe using a 1M piping tip (or spread) the espresso frosting to the bottom of 6 cookies. Then place another cookie on top, flat side down, and sandwich together.
- Place in refrigerator to chill for 15 minutes before serving and enjoy!
Notes
*Make sure the brown butter has time to cool! If the butter is too hot, your dough will separate and won't combined.
*Chilling the dough is required for this recipe to help prevent the cookies from spreading too much while in the oven. I find it easier to scoop the dough and then chill it, however, feel free to chill first then scoop.
* If you don't have whole milk, you can use heavy cream and get the same results.