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Recipe

Espresso Ganache-Stuffed Chocolate Sandwich Cookies

Featured in our 2017 Christmas Guide
Gideon Bosker

Yield: Yields 2-1/2 dozen sandwich cookies

Portland’s Two Tarts Bakery is a kingdom of three-bite cookies and nano-batch ice cream starring artisan neighbors, farmer fruits, and seven kinds of basil grown out front. Owner Elizabeth Beekley goes the distance, literally, running four blocks over to Sterling Coffee Roasters for fresh espresso to infuse these boisterous sandwich cookies, rugged with dark chips, full of bittersweet goodness, and devoured two at a time with espresso-powered ganache in between. Wow.

Ingredients

For the cookies

  • 12 oz. bittersweet chocolate, 60% cocoa, roughly chopped
  • 4 oz. unsalted butter
  • 4 eggs, room temperature
  • 2⁄3 cup granulated sugar
  • 2⁄3 cup lightly packed brown sugar
  • 1 tsp. pure vanilla extract
  • 1⁄2 cup unbleached all-purpose flour
  • 1⁄2 tsp. baking powder
  • 12 oz. good-quality dark chocolate chips

For the espresso ganache filling

  • 8 oz. bittersweet chocolate, 60% cocoa, roughly chopped
  • 1⁄2 cup plus 2 Tbs. heavy cream, well chilled
  • 3 Tbs. freshly pulled espresso or very strong brewed coffee, cooled

Preparation

Make the cookies

  • In the top of a double boiler, melt the chocolate and butter over barely simmering water. As soon as it’s melted, stir gently with a spoon and remove from the heat.
  • Meanwhile, combine the eggs, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until thick and pale yellow, about 5 minutes. Reduce the speed to low. Add the vanilla and melted chocolate-butter mixture and mix just until blended.
  • In a medium bowl, combine the flour, baking powder, and chocolate chips. Add to the egg-chocolate mixture, and mix on low, scraping down the sides of the bowl as necessary, until incorporated, 30 seconds. Cover and chill until firm, 2 hours or overnight.
  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  • Remove the cookie dough from the refrigerator. Roll or scoop the dough into 1-tsp.-size balls, and place them 2 inches apart on the prepared baking sheet. Bake until barely set and the surface is just starting to crack, 6 to 8 minutes. Transfer to a wire rack and let cool completely before filling.

Make the filling and fill the cookies

  • In the top of a double boiler, melt the chocolate over barely simmering water until smooth. Remove from the heat, then slowly add the cream in a steady stream, whisking continuously. Pour in the espresso and whisk until smooth and glossy.
  • Turn half of the cookies over, and pipe or spoon just under 1 tsp. of ganache onto each. Top with remaining halves, tops up, to form a “sandwich” and chill thoroughly to set the ganache. Store in an airtight container in the refrigerator for up to 4 days.the mighty gastropolis portland

Tip


Reviews

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Reviews

  • hermothersdaughter | 12/11/2013

    Rich, though not overly sweet. Used 55% Callebaut coverture chocolate. Perfect bite with a cup of coffee. Using my TWO-teaspoon scoop, this made many more than the 2 1/2 dozen the recipe claims to yield, even though I used just 3/4 of the chocolate chips called for. I DOUBLED the recipe because I needed four dozen for a cookie swap and I ended up with nearly 100 sandwich cookies, after allowing for breakage and mis-shapen cookies (happily eaten by those hanging over my shoulders waiting for the finished product)!

  • cheamie | 08/05/2013

    These are just delicious. The "dough" lasted longer than expected in the fridge.I suggest cutting the sugar; I cut it by 25% and found the cookies to be a bit too sweet, but I don't like overtly sweet desserts.

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