Saturday, November 15, 2008

Triple Chocolate Cookies with Espresso Filling

10 oz bittersweet or semisweet chocolate, chopped (look for a minimum of 55% cocoa)
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt (if you only have salted butter, use that and omit the 1/2 teaspoon salt)
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, set out to warm to room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
1 dash cinnamon
1 teaspoon instant espresso (instant coffee, while not as good, is okay)
6 oz (1 cup) semisweet chocolate chips
1/2 tub of mascarpone cheese (about 4 ounces)
1/2 cup whipping cream

Preheat to 350°F. Line 2 baking sheets with wax paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. If you don't have a double boiler, use a small metal bowl set on top of a pot of simmering water. Remove from heat, let cool about 10 minutes.

Sift flour, cocoa , baking powder, and salt into medium bowl. Use a mixer to beat sugar and butter in another medium bowl. Add eggs, 1 at a time, beating well after adding. Beat until mixture is light and creamy (give or take 5 minutes). Add melted chocolate, vanilla, cinnamon and 1/4 teaspoon of instant espresso and beat just until blended. Fold in dry ingredients, then chocolate chips. Chill the dough in fridge for 60 minutes

Using a 1/4 cup measuring cup, scoop batter and roll into balls, flatten them slightly then place onto wax paper-covered baking sheets, about 2 inches apart. Bake cookies until tops just begin to crack about 15 minutes. Cool cookies on baking sheets.

Add whipping cream to large mixing bowl. Add remaining 3/4 teaspoon of instant espresso and mascarpone. Beat until soft peaks form, add 1/2 tablespoon sugar, or to taste.

Spread mixture evenly over bottom side of cooled cookies, forming sandwiches. Refridgerate until ready to serve to prevent mascarpone mixture from softening.

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