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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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)!
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?