Chocolate Chocolate-Chip Cookies with Mocha Cream Filling
Servings 20
Ingredients
Filling
1/2cupsemisweet chocolate chips
1/2cupwhipping cream
1tablespooninstant coffee granules
3/4cuppowdered sugar
6tablespoonsunsalted butter,room temperature
1teaspoonvanilla extract
Cookies
1cupall-purpose flour
3tablespoonsunsweetened cocoa powder
1teaspoonbaking soda
1/2teaspoonsalt
1/2cupunsalted butter,room temperature
2/3cuppacked light brown sugar
1/4cupsugar
1large egg
2teaspoonswater
1teaspoonvanilla extract
1teaspooninstant coffee granules
2cupssemisweet chocolate chips
1cuppecans,coarsely chopped
Instructions
For the Filling: In a heavy saucepan, stir chocolate chips, whipping cream, and coffee granules over medium heat until chocolate melts. Let cool to room temperature, about 20 minutes.
Beat together sugar, butter, and vanilla using an electric mixer until well-blended. Beat in chocolate mixture. Refrigerate for about 8 minutes, until beginning to firm.
For the Cookies: Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
With an electric mixer, beat together butter, brown sugar, and white sugar until smooth. With mixer running, add egg, water, vanilla, and instant coffee. Mix well.
Add in flour mixture and mix just until blended. Stir in chocolate chips and pecans.
Drop dough by tablespoonfuls onto prepared baking sheets, spaced 2 inches apart. Bake cookies until firm to touch on top and no longer shiny, about 13 minutes. Cool on sheets 10 minutes and then transfer to racks to cool completely.
Turn half of cookies flat side up and spread each one with about 1 tablespoon of filling. Top with a second cookie. Refrigerate for 2 hours. Cookies should be served chilled as the filling gets a little loose and runny at room temperature.