Thin Mocha Chocolate-Chocolate Chip Cookies with Mocha Cream Filling
From juliagulia 18 years ago
- 10 minutes to make
- Serves 30
Cold chocolate chocolate chip mocha cookies with a filling to die for. This is an adapted recipe that I found on Epicurious.
Ingredients
- Cream Filling
- 1/2 cup semisweet chocolate chips shopping list
- 1/2 cup whipping cream shopping list
- 1 tablespoons instant coffee granules shopping list
- 1 cups powdered sugar shopping list
- 1 sticks unsalted butter, room temperature shopping list
- 1 teaspoon vanilla extract shopping list
- Cookies
- 2 cup all purpose flour shopping list
- 4 tablespoons unsweetened cocoa powder shopping list
- 2 tablespoons unsweetened dark cocoa powder shopping list
- 2 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 2 sticks unsalted butter, room temperature shopping list
- 1 1/2 cup (packed) golden brown sugar shopping list
- 1/2 cup sugar shopping list
- 2 large egg shopping list
- 1/4 cup water shopping list
- 2 teaspoon vanilla extract shopping list
- 2 teaspoon instant coffee granules shopping list
- 1 cups semisweet chocolate chips shopping list
- 1 cup milk chocolate, coarsely chopped shopping list
How to make it
- Cream 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 20 minutes.
- For cookies: Preheat oven to 325F. Line 2 baking sheets with parchment paper or use a SilPat mat. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 4 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and chopped chocolate. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 10 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.
Mmmmm....
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