Description
Chewy brown butter coffee cookies are paired with a creamy chocolate filling which makes these delectable.
Ingredients
Cookies
100 grams / 3.5 ounces brown butter, room temperature
50 grams / 1.8 ounces butter, room temperature
125 grams / 2/3 cup superfine/caster sugar
70 grams / 1/3 cup light brown sugar
Pinch of salt
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons instant coffee powder
1 teaspoon baking soda
1 1/2 teaspoons hot water
240 grams / 1 1/2 cups plain flour
Chocolate Filling
60 grams / 2.10 ounces chocolate, melted and cooled to room temperature
85 grams / 3 ounces butter, room temperature
145 grams / 1 1/4 cups confectioner’s/icing sugar
Instructions
- Line a baking tray with greaseproof paper and set aside.
- Place the butters and sugars in a bowl and beat on medium until creamy and well combined, approximately 1 1/2 minutes with a hand beater.
- Add in one egg and beat on medium until combined, approximately 1 minutes with a hand beater, repeat with the remaining egg.
- Add in the vanilla extract and mix until just combined.
- In a small bowl, place the instant coffee, baking soda and hot water and stir to combine.
- Pour into the butter mixture and beat until just combined.
- Add in the flour and beat until just combined and no dry portions remain in your bowl.
- Refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 180ºC/350F.
- Scoop out 1 tablespoonful and roll into a ball, flattening slightly and placing onto your baking tray. Allow 2 inches space between the cookies.
- Bake for 15 minutes or until golden on the edges.
- Remove and allow to cool slightly on the baking tray then place on a cooling tray to cool completely.
- Meanwhile, combine the chocolate filling ingredients and beat until fluffy and smooth, approximately 2 minutes with a hand beater.
- Spoon a large tablespoonful into the center of one cookie then flatten with a second cookie to spread out.
- Repeat with the remaining cookies.
- Serve.
Notes
Browning your butter: If you have never browned butter before, the basic premise is that it is caramelized and before you give it a go you'll want to see a video of how to brown butter to make sure you do not burn it because things go from good to burning pretty quick if you don't know what to look for.
Brown butter in the cookie dough: The browned butter in this recipe uses room temperature brown butter where it has effectively come back to a spreadable butter consistency so it blends with the butter and sugar better and results in the chewy texture we're looking for with the baked cookie.
Chocolate frosting ratio: As the images reflect, I wanted a pretty even filling-to-cookie-ratio, but if you wanted you could easily double the chocolate frosting and get a thicker center.
Pressing the sandwiches together: For the perfectly even ratio of filling in the center of your cookies you need to press from the center outwards when pressing together.
Recipe by Roamingtaste
Nutrition
- Calories: 432 calories per sandwich cookie