Mocha is an all-time favorite of mine! I love the mix of the espresso and chocolate flavors. In drinks, cake, frosting, donuts, and well the list could go on and on. This time the wonderful combo was put into cookies. And not just any cookies… but two of the these flavor loaded cookies with chocolate buttercream frosting sandwiched between them. An irresistibly rich dessert.
The original recipe called for only white chocolate chips but of course I only had a small amount of white chocolate chips left in the pantry. So I was left with only one option…. dump whatever chips I did have left into the bowl. And there you have it, the triple chocolate espresso cookie. Then I doubled the Chocolate Buttercream Frosting that Becca used in her Double Doozies to complete the sandwich. YUM!!
Ingredients
- 1 cup SUGAR
- 1 cup BROWN SUGAR
- 3/4 cup SHORTENING
- 1/4 cup UNSALTED BUTTER
- 2 EGGS
- 2 teaspoons VANILLA
- 1 1/2 teaspoon BAKING SODA
- 1/2 teaspoon SALT
- 2 1/4 cup FLOUR
- 3 Tablespoons ESPRESSO POWDER or INSTANT COFFEE
- 1 1/2 cups CHOCOLATE CHIPS -- I used 1/2 cup each of white, milk, and semi-sweet
- CHOCOLATE BUTTERCREAM FROSTING
Instructions
- Preheat oven to 350 degrees. Cream sugars, butter and shortening. Add eggs, one at a time, then vanilla. Whisk dry ingredients in separate bowl and then add to the wet ingredients. Mix in chips.
- Drop dough onto parchment lined baking pans and bake for 10 minutes -- they will be just golden on the edges. Do not overcook of they will be hard when cooled. Let stand for 2 minutes before transferring to wire rack. Once cooled, pipe chocolate buttercream on half of the cookies, then gentle press another cookie on top. ENJOY! Makes approximately 18 sandwiches.
Slightly Adapted from Desserted Planet
Some of our other favorite sandwich cookies:
I could definitely go for a few of these!!
These cookie sandwiches sound incredible! Love the variety of chocolate chips!
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