chocolate-chocolate chip cookies wmocha cream filling
From ladymich 16 years ago
- 13 minutes to make
- Serves 20
a very satisfying treat, to go with coffee..great for serving to guest
Ingredients
- FILLING shopping list
- 1/2 c semi sweet chocolate chips(3oz) shopping list
- 1/2 c whipping cream shopping list
- 1 T instant coffee granuals shopping list
- 3/4 c powderd sugar shopping list
- 6T (3/4 stick) butter or margarine shopping list
- 1t vanilla shopping list
- cookies shopping list
- 1c flour shopping list
- 3Tcocoa shopping list
- 1t baking soda shopping list
- 1/2 t salt shopping list
- 1/2 c (1stick) butter or margarine (softened) shopping list
- 2/3 (packed) brown sugar shopping list
- 1/4 c sugar shopping list
- 1 large egg shopping list
- 1t water shopping list
- 1t vanilla shopping list
- 1t instant coffee shopping list
- 2c chocolate chips shopping list
- 1c pecan (coarsly chopped) shopping list
How to make it
- 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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henrie
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" It was excellent "