Description
Delight in these rich and chocolatey sandwich cookies with an irresistible cocoa flavor and crisp texture. Perfectly balanced with a hint of espresso to enhance the deep chocolate notes, these cookies are ideal for sandwiching your favorite creamy filling and sharing with friends and family.
Ingredients
Units
Scale
Cookie Dough Ingredients
- 1/2 cup (113 grams, 1 stick) unsalted butter
- 1 tablespoon vegetable oil
- 2/3 cup (132 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup black cocoa powder (or all regular cocoa powder for less intense color)
- 1/4 cup Dutch-process cocoa powder
- 1/2 teaspoon espresso powder
- 1 1/2 cup (180 grams) all-purpose flour
Instructions
- Mix Wet Ingredients: In the bowl of a stand mixer, beat together the butter, vegetable oil, and granulated sugar until the mixture becomes pale and fluffy. Next, add the vanilla extract and egg, beating them in thoroughly to combine well.
- Combine Dry Ingredients: In a separate bowl, whisk together the cornstarch, black cocoa powder, Dutch-process cocoa powder, espresso powder, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients and mix just until combined to form a cohesive dough.
- Chill the Dough: Chill the dough in the refrigerator for about 20 minutes. This step isn’t essential for flavor but helps to firm the dough, making it easier to roll out and cut.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (177°C). Divide the dough in half and roll out one portion at a time on a surface lightly dusted with cocoa powder to prevent sticking. Roll the dough to about 1/4 inch thickness.
- Cut the Cookies: Using a round or scalloped edge cookie cutter, cut out your cookies and place them spaced out on a baking sheet lined with parchment paper to prevent sticking and allow even baking.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes until they are just set and emit a rich chocolate aroma. They will feel soft when removed; allow them to cool completely on the baking sheet where they will firm up and crisp.
- Cool and Fill: Once the cookies have fully cooled, you can sandwich them with your favorite filling such as buttercream, cream cheese frosting, or chocolate ganache.
Notes
- Using black cocoa powder gives a deep color but can be substituted with all regular cocoa powder for a milder hue.
- Dusting the rolling surface with cocoa powder instead of flour prevents altering the cookie’s color and flavor.
- Chilling the dough is recommended for easier handling but can be skipped if in a rush.
- Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Experiment with different fillings like vanilla buttercream, peanut butter, or salted caramel for variety.
Nutrition
- Serving Size: 2 cookies (about 30 grams)
- Calories: 160
- Sugar: 11 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
