Chocolate Espresso Cookies with Ganache
A decadent little tea cookie with a bold chocolate flavor
Ingredients
Cookie
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 2 tsp vanilla
- 1 tbsp instant espresso powder
- 2 cups flour
- 1/2 cup cocoa powder
- 1 1/2 tsp salt
- 1-2 tbsp heavy cream
Ganache
- 4 ounces bittersweet chocolate (60%), chopped
- 4 ounces s semi-sweet chocolate, chopped
- 1/3 cup heavy cream
- 1 tsp vanilla
- 1 tsp instant espresso powder
Instructions
Cookies
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa and salt. Set aside.
- In a large mixing bowl, beat together the butter and sugar for 4-5 minutes. Add egg, vanilla, cream and espresso powder, and beat until combined. Add dry ingredients and beat until just combined.
- Place bowl in the refrigerator for 10 minutes to allow dough to firm up a bit.
- Roll dough into 3/4 inch balls and place 1 inch apart on prepared cookie sheets. Using the rounded end of a wooden spoon to gently make an indentation in the center of each cookie.
- Bake for 7-8 minutes until cookie is set. Remove from oven and gently press spoon in again to make indentation. Transfer cookies to wire rack to cool.
Ganache
- In a medium microwave safe bowl, combine chocolates and cream and microwave at 30 second intervals until melted and smooth, stirring after each interval. Stir in vanilla and espresso powder until dissolved.
- Spoon the ganache into the center of each cookie. Allow to set before storing in an airtight container for up to 1 week.
Notes
- I have successfully frozen cookies without ganache. Allow to thaw to room temperature before filling.