Chocolate Sandwich Cookies with White Chocolate Cappuccino Ganache

These Chocolate Sandwich Cookies with White Chocolate Cappuccino Ganache filling are both crisp and tender, and very chocolatey.

There is something about the combination of chocolate and coffee together that enhances the flavor of both.

I used natural cocoa for these cookies, rather than Dutch process, but you could use either. Be sure to use good quality white chocolate for the ganache. If you want to add more coffee flavor, you could add some espresso powder to the cookie dough as well.

You can make this cookie dough up to three days in advance, and keep it in the refrigerator. I recommend baking them one sheet at a time, because they have to be watched pretty closely so that they don't burn. The cookies will puff up while baking, and then collapse. It is at the point where they collapse that you have to watch them very closely.

Fortunately, it's not nearly as nerve wracking as baking macarons.

It’s fall--that means it is time to turn on the ovens, time to start baking, and time to start enjoying all those piping hot drinks you’ve been avoiding! The Creative Cookie Exchange bakers have decided we are going to help inspire you with our cookies that have been inspired by warm cold weather drinks. You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Spiked Apple Cider Cookies from The Spiced Life
• Chai Tea Cookies from Cream and Butter Blog
• Milo Brownies from All That's Left Are The Crumbs
• Kahlua Hot Chocolate Cookies from 2 Cookin Mamas
• Cappuccino Biscotti from Flours and Frostings

Yield: 36 cookies

Chocolate Sandwich Cookies with White Chocolate Cappuccino Ganache

INGREDIENTS:

For the Cookies

• 1 1/2 cups (6 3/4 ounces) unbleached all purpose flour
• 3/4 cup (2 2/5 ounces) unsweetened cocoa powder
• 1 cup plus 2 Tbsp (7 7/8 ounces) granulated sugar
• 1/4 tsp salt
• 1/4 tsp baking soda
• 14 Tbsp unsalted butter, cut into small pieces
• 3 Tbsp milk
• 1 tsp vanilla extract

For the Ganache

• 8 ounces white chocolate, finely chopped
• 3 to 4 tablespoons heavy cream
• 1 tablespoon espresso powder

INSTRUCTIONS:

1. In the bowl of a food processor, pulse the flour, cocoa, sugar, salt, and baking soda, until fully blended. Add the butter, and pulse a few times. With the food processor running, add the milk and vanilla. Let the machine run until the dough comes together into a mass and forms a clump.
2. Turn the dough out onto your work surface, and knead briefly it until fully blended. Form the dough into two 8 inch by 1 1/2 inch logs. Wrap the logs in wax or parchment paper, and then plastic wrap, and refrigerate for at least an hour, and up to 3 days.
3. When you are ready to bake the cookies, preheat the oven to 350 degrees F with a rack in the center of the oven. Line several baking sheets with parchment paper. Slice the cylinders into thin rounds, about six slices per inch (keep the dough that you are not currently baking in the refrigerator) and place them on one of the parchment lined baking sheets.
4. Bake the cookies, one sheet at a time, for 9 to 11 minutes. Watch the cookies closely. They will rise and then fall. Once they have fallen, let them bake for an extra minute. Let the cookies cool on the pan on a cooling rack.
5. Continue to slice and bake cookies until you have baked all of the dough. You can reuse the pans and parchment paper once they have cooled.
6. To make the filling, heat the white chocolate in a microwave oven and 50% power for 3 minutes. Stir. Continue to heat the chocolate at 10 second intervals, stirring each time, until fully melted. Bring the cream to a simmer in the microwave, and dissolve the espresso powder in the hot cream. Add the cream and dissolved espresso to the melted chocolate, and stir until smooth. Let cool until the filling reaches a spreadable consistency.
7. Spread the cookies with about 1/2 tsp of filling and top with another cookie. Once the filling hardens, store in an airtight container.

http://www.karenskitchenstories.com/2017/10/chocolate-sandwich-cookies-with-white.html

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