Black and White Espresso Sandwiches

Sweet white chocolate is balanced by dark chocolate, espresso, and just a hint of cinnamon in this more mature take on an chocolate sandwich cookie.

Course Dessert

Cuisine American

Keyword buttercream, chocolate, cinnamon, espresso, nut free, sandwich, white chocolate

Prep Time 45

Cook Time 10

Resting Time 1

Total Time 1 55

Servings cookie

Calories 113kcal

Equipment

3 mixing bowls
electric mixer (stand or hand held)
whisk
measuring cups (or kitchen scale)
measuring spoons
baking sheets
sharp knife
piping bag

Ingredients

For the cookies

1 cup flour
¾ cup cocoa Dutch processed
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoon instant espresso powder
8 tablespoon unsalted butter
⅔ cup brown sugar firmly packed
¼ cup sugar
1 egg large
½ teaspoon vanilla extract
1 cup chocolate chips micro or mini

For the filling

4 ounce white chocolate melted and slightly cooled
6 tablespoon unsalted butter room temperature
2 tablespoon heavy cream
½ teaspoon instant espresso powder
½ teaspoon vanilla extract
⅛ teaspoon cinnamon
2 cup powdered sugar

US Customary - Metric

Instructions

To make the cookies:

Whisk together the flour, cocoa, baking soda, salt and espresso powder. Set aside.
1 cup flour, 3/4 cup cocoa, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 teaspoon instant espresso powder
In the bowl of a stand mixer cream together the butter and both sugars until light and fluffy.
8 tablespoon unsalted butter, 2/3 cup brown sugar, 1/4 cup sugar
Beat in the egg and vanilla extract until fully incorporated.
1 egg, 1/2 teaspoon vanilla extract
With the mixer on low, gradually add the dry ingredients mixing only until just incorporated; avoid over mixing. Stir in the chocolate chips.
1 cup chocolate chips
Separate the dough into 2 equal portions. Roll each portion into a log about 12 inches long. Wrap tightly and refrigerate the dough until firm enough to slice.
Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
Cut the logs into 1/4" slices. Place the slices about 1 1/2 inches apart on the prepared sheets. Bake for about 10 minutes or until the cookies look just barely set. allow to cool on the pan for a couple of minutes before transferring to a wire rack to cool completely

To make the filling:

In a medium mixing bowl, beat the butter, cream and vanilla extract together until smooth and creamy.
6 tablespoon unsalted butter, 2 tablespoon heavy cream, 1/2 teaspoon vanilla extract
Gradually beat in the melted white chocolate. (Make sure the white chocolate is cooled so it does not melt the butter)
4 ounce white chocolate
Add the espresso powder and cinnamon and beat to combine.
1/2 teaspoon instant espresso powder, 1/8 teaspoon cinnamon
Gradually beat in the powdered sugar. The mixture should be creamy but stiff enough to hold peaks.
2 cup powdered sugar

To assemble the sandwich cookies:

Pipe a small amount of the filling on the backs of half the cookies.
Place a second cookie on top of the filling and press gently until the filling almost reaches the edges of the cookies.
Store the cookies in an air tight container

Notes

If you prefer you can substitute the vanilla extract in both the cookies and the filling for a different flavor extract or emulsion such as almond extract or princess emulsion. Be aware that if you choose a real nut extract rather than an artificial one, this recipe will no longer be nut free.

Nutrition