Between all of the French macarons, luscious layer cakes, delicate pastries, pies, and puddings- sometimes you just need something ooey, gooey, and chocolatey. Last month, my husband and I hosted a mini after-dinner drinks and desserts party to celebrate our new apartment. There were only 6 of us, so I didn't want to go overboard with the menu, like I usually do. After all of the moving and unpacking, I just want to get back to basics with a chewy, flavor-packed cookie. To off-set the Lemon Poppyseed Biscotti that I was already making, I created this CHEWY CHOCOLATE MOCHA SANDWICH COOKIE RECIPE.
CHEWY CHOCOLATE COOKIE RECIPE:
1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons unsweetened cocoa powder 20 ounces chopped, bittersweet chocolate 1/2 cup plus 2 tablespoons unsalted butter 2 1/4 cups sugar 6 large eggs, room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon cappuccino flavor oil 1 cup chocolate chips 1 cup cappuccino chips
Preheat oven to 350 degrees.
1) Sift together the dry ingredients, and set aside. 2) Melt the chopped chocolate over a double boiler until smooth, and set aside to cool. 3) In a bowl of an electric mixer, beat sugar and butter with a paddle attachment until light, fluffy, and pale in color. 4) Gradually add in the eggs, one at a time. Continue to mix on high until fully incorporated and creamy. 5) Add in the vanilla and melted chocolate. 6) Remove the bowl from the mixer and stir in the dry ingredients until just combined. 7) Fold in the chips. DO NOT overmix. 8) Using a medium disher or small, mechanical ice cream scoop, immediately scoop out your cookies while the batter is still sticky. Place on a baking sheet cover with a silpat or parchment paper, at least 2 inched apart. 9) Moisten fingers, and gently flatten the tops. 10) Place in the oven and bake until the tops of the cookies are cracked and centers are slightly set- about 14-16 minutes. 11) Once done, cool cookies on the baking pan place on a wire rack. Carefully lift off of the pan with a spatula once the cookies have cooled.
MOCHA BUTTERCREAM FILLING
1 cup unsalted butter, softened 1/2 cup unsweetened cocoa powder 1 teaspoon pure vanilla extract 1/2 teaspoon (or to taste) cappuccino flavor oil 3-4 cups confectioner's sugar 2 tablespoons milk
Cream butter until soft and fluffy. Gradually add in the remaining ingredients, adjusting according to flavor and desired consistency. Spread between cooled cookies or store in an air-tight container in the refrigerator.