Chocolate Espresso Buzz Cookies Recipe

Jul 27, 2018Cookies Recipes


Ingredients

  • For Cookies:
  • 2 1/3 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 6 ounces dark chocolate
  • For Mocha Filling:
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1 tablespoon cocoa powder
  • 2 tablespoons milk
  • 2 teaspoons instant espresso
  • 1- to 1 1/2-cups confectioners’ sugar

Directions

  1. 1.

    Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. 2.

    Melt chocolate in microwave or in a double boiler, whisking occasionally until smooth then let cool slightly. In a large bowl, beat together butter and sugar with a wooden spoon until light and fluffy, about 3 minutes. Beat in cooled chocolate until evenly distributed.

  3. 3.

    In a small bowl mix together salt and flour. Beat flour into chocolate mixture in two additions, continuing until dough just comes together. Divide dough into two balls and chill for 30 minutes.

  4. 4.

    Flour a large work surface. Using a rolling pin, roll out dough into a 1/8-inch thick rectangle. Use a 2 inch fluted cookie cutter (or other cutter shape of your choice) to cut out approximately 24 cookies. Arrange on baking sheets leaving 1-inch between each cookie. Bake cookies until dry looking on the surface but not cracked, about 15 minutes. Let cookies cool completely.

  5. 5.

    Make Mocha Filling: In a medium bowl, beat together butter, cocoa powder, milk, and instant espresso. Beat in one cup confections sugar. Taste and, if desired, beat in another half cup of confectioners sugar.

  6. 6.

    Assemble Cookies: Top half of the cookies with mocha filling. Use the other halves to complete the sandwiches.

Read More

More Recipes to Love ❤
Healthy chocolate brownies

Healthy chocolate brownies

Heat the oven to 190C/170C fan/gas 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, coffee granules, xylitol, vanilla, eggs and yogurt into a large bowl. Blitz using a hand blender until smooth. Or, do this in a food processor. Add the baking powder, then blitz again.

Kahlúa Brownies

Kahlúa Brownies

Please welcome guest author Garrett McCord and pour yourself a glass of milk; you’ll need one with these brownies! ~Elise So I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I’m all for a decent cocktail, but really, I try not to…

Turtle Brownies

Turtle Brownies

Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside. Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking…

Truffle Brownies

Truffle Brownies

Step 1Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth.…

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

Fudgy chocolate brownies studded with pieces of creamy white chocolate peppermint bark. Adapted from Mark Bittman’s brownies. Peppermint Bark Brownies Recipe Save 8 tablespoons (1 stick) unsalted butter 3 ounces unsweetened baking chocolate 1 cup sugar 2 eggs at room temperature 1/2 cup (3 1/2 ounces) plus 1 tablespoon all purpose flour 1/4 teaspoon salt…

Gluten-Free Vanilla Crescent Cookies

Gluten-Free Vanilla Crescent Cookies

Ingredients:1 cup confectioners’ sugar, plus more for finishing cookies14 tbsp. unsalted butter, softened2 tsp. vanilla extract6 oz. walnuts or almonds, finely ground in food processor1 1⁄4 cups plus 2 tbsp. tapioca flour1⁄2 cup chickpea flour1⁄3 cup chestnut flour1⁄4 cup white rice flour1⁄2 tsp. fine salt