Chocolate Coffee Mascarpone Cookies

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These decadent chocolate sandwich cookies have a filling of coffee-flavoured mascarpone cheese frosting. They're next-level delicious and will definitely be going on our holiday cookies list.

Prep Time: 15 min + 30 mins chill time

Cook time: approx. 9 mins per tray

Yield: 22 sandwich cookies

Ingredients

Cookies

• 170g unsalted butter, melted

• 330g brown sugar

• 80g Natural cocoa powder

• 2tsp vanilla

• 1 egg, room temp

• 75g mascarpone cheese, chilled from fridge

• 180g all purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp kosher salt

Filling

• 2 tsp vanilla

• 1 tbsp instant espresso powder

• 50g unsalted butter, room temp

• 330g powdered sugar, sifted

• 75g mascarpone cheese, chilled from fridge

  
  

Directions

Cookies

1. In a large bowl, stir 170g melted butter, 330g brown sugar, 80g cocoa powder and 2tsp vanilla extract together until thoroughly combined.

2. Add 1 egg and mix until incorporated.

3. Add 75g chilled mascarpone cheese and stir until no streaks are visible. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are combined.

4. Add 180g flour, 1/2 tsp baking soda, 1/4 tsp baking powder and salt. Stir until just combined - do not over mix.

5. Cover bowl and place in the fridge for dough to set up for 30 minutes so that dough is firm enough to be workable.

6. Place rack in the center of the oven and preheat to 350° F.

7. Scoop 1 tbsp portions of dough and roll into balls. Place 11 balls of dough onto a parchment covered baking sheet, in order to leaving enough space between for spread.

8. Bake for 9 minutes, until cookies are uniformly flat and just beginning to firm around the edges. The centers will still be slightly soft.

9. Remove from oven. Working quickly, while cookies are still hot, use the rim of a glass turned upside down to gently push each cookie back into a circular shape.

10. Cool for 10 minutes on baking sheet, then transfer to cooling rack. Repeat with remaining cookies.

Filling

1. Measure 2 tsp vanilla out into an small prep bowl. Add 1 tbsp instant espresso powder and stir to fully dissolve in the liquid. Set aside.

2. To the bowl of a stand mixer fitted with the whisk attachment, add 150g butter. Beat until smooth and well mixed.

3. Add the 330g powdered sugar, 1/4 tsp salt and vanilla mixture from above. Whisk on low until combined, then increase speed to medium and beat for a few minutes, until light and fluffy. Scrape down bowl with a spatula.

4. With the mixer on low, add 75g mascarpone, whisking until fully blended. Turn the mixer to high speed and beat for about 10-20 seconds. Do not mix for too long, or the mascarpone could split and curdle.

Assemble the cookies:

1. Add the frosting to a 16 inch piping bag fitted with a large round open tip. (I simply use a large ZipLoc freezer bag with the corner snipped))

2. Pair similar sized cookies together. Flip a cookie upside down and pipe a generous tbsp size amount of frosting onto the centre.

3. Gently and evenly press a second cookie onto the top, until filling is even with the sides of the cookie. Set on a baking sheet. Repeat with remaining cookies.

4. Place sheet of cookies into the fridge to set. Once firm, cookies should be transferred to an airtight container and stored in the fridge.

   
   
   
   

This amazing recipe was found on theflouredtable.com