In this world of coffee drinkers, it is almost odd when someone does not drink coffee. When these non coffee drinkers seek out hot chocolate or tea or if they are so lucky, they seek out the rare (though not as rare as they used to be) chai lattes. Coffee is one of the biggest business on earth and a vast majority of people struggle to simply start their day without the black stuff, but amongst the masses lives a few unicorns who exist just fine without it.
Being a non coffee drinker makes for odd looks, questions like “oh so you drink tea?” (the answer is no, making for more odd looks), and the power to get out the front door without a beverage in hand beyond some simple water is at times gratifying. Coffee though, is an ingredient that has been gifted to us, it only makes sense to use it in some baking and cookies seem like a great place to start.
Some friends of mine, traveled forty minutes to meet up with me at a place I had recommended for dinner and I handed them some of these cookies for the journey home. Regardless of how delicious the food, company and conversation were over our meal. Their declaration that these chewy coffee cookies with a creamy chocolate frosting was worth the journey, further convinced me these were worth sharing right here.
There is a special ingredient of browned butter in these which is something I’ve only used a handful of times, but each occasion has proven it is worth it’s weight in gold and it adds a layer of flavor to this warm and comforting recipe. Have you used brown butter before in your baking? I’d love to hear how you have found it below in the comments.
Coffee Sandwich Cookies with Chocolate Filling
Recipe by Roamingtaste
100 grams/3.5 ounces brown butter, room temperature
50 grams/1.8 ounces butter, room temperature
2/3 cup superfine sugar
1/3 cup brown sugar
Pinch of salt
1 teaspoon vanilla extract
1 1/2 teaspoons instant coffee powder
1 teaspoon baking soda
1 1/2 teaspoons hot water
1 1/2 cups flour
50 grams/1.8 ounces chocolate, melted and room temperature
70 grams/2.5 ounces butter, room temperature
1 cup confectioner’s sugar
1/3 cup cocoa powder
Greaseproof a baking tray and set aside
Place the butters, sugars and salt in a bowl and beat on low until creamed and combined, approximately 1 minute.
Add in one egg and beat on medium until combined. Repeat with the remaining egg and add in the vanilla extract, until combined.
Place the instant coffee, baking soda and hot water in a bowl and stir to combine.
Add to the mixture and beat until just combined.
Add in the flour and beat until just combined and refrigerate the mixture for 20 minutes.
Preheat the oven to 180ºC/350F.
Scoop out 1 tablespoon amount and roll into a ball, flattening slightly.
Bake for 15 minutes or until golden.
Remove and allow to cool slightly on the tray then place on a cooling tray to cool completely.
Meanwhile, combine the filling ingredients and beat until fluffy. Spoon a large tablespoon amount into the center of one cookie then flatten with a second cookie.
Repeat with the remaining cookies and filling.