Recipe

Chocolate-chocolate Chip Cookies Wmocha Cream Filling Recipe

Add Step-by-Step Photos	Ladymich / All my dishes 6 months ago a very satisfying treat, to go with coffee..great for serving to guest Prep:30m Cook:13m Servings:20	Ladymich
	tastyappealingchocolate

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henrie

Ingredients

FILLING

1/2 c semi sweet chocolate chips(3oz)

1/2 c whipping cream

1 T instant coffee granuals

3/4 c powderd sugar

6T (3/4 stick) butter or margarine

1t vanilla

1c flour

3Tcocoa

1t baking soda

1/2 t salt

1/2 c (1stick) butter or margarine (softened)

2/3 (packed) brown sugar

1/4 c sugar

1 large egg

1t water

1t vanilla

1t instant coffee

2c chocolate chips

1c pecan (coarsly chopped)

Directions

For filling:

Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)

For cookies:

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.

Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

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