These decadent cookie sandwiches are for a sophisticated palate. The dark chocolate espresso cookie is sandwiched with a rich salted caramel ganache for the ultimate dessert.
Ingredients
Espresso Cookies
215g (~1½ cups) all-purpose flour
55g (~1/2 cup) good quality dark cocoa
11g (~3 tablespoons) instant espresso powder
1g (~1/8 teaspoon) salt
170g (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
Sift flour, cocoa, espresso and salt into a medium bowl; set aside
In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on medium-high speed until well combined
Add egg and mix on medium until well combined
Stop mixer and scrape sides of the bowl with a spatula
Add dry ingredients and mix on low just until combined, do not overmix; Chill dough for 30 minutes
While dough is chilling, pre-heat oven to 350 degrees and line two baking sheets with parchment paper or slipats
When ready to bake, use a small cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1 tablespoons each); lightly flatten cookie dough balls with palm of your hand
Bake cookies for 9-10 minutes; cookies should appear set
Make Ganache:
Combine chocolate and caramel in a large heat-proof bowl and set aside
Place cream in a small saucepan over medium heat for several minutes until cream begins to bubble (do NOT bring to full boil)
Pour cream over chocolate and caramel; let set for 5 minutes
Whisk together ganache until there are no lumps
For cookies, chill ganache in refrigerator for 35 minutes or until it has thickened to a spreadable consistency
Notes
Cookies barely adapted from Food and Wine Source for ganache recipe: Chocolate Moosey There will be extra ganache. Chill it and roll into balls for truffles or eat it with a spoon, I won’t tell!
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/espresso-cookies-with-salted-caramel-ganache/