MOCHA BROWNIE SANDWICH COOKIES RECIPE

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Looking for the perfect recipe for the chocolate lovers in your life? What about when you can’t decide between cookies or brownies for a party? We have just the thing! Today, we’re so excited to have Kristie from The Sweet and Simple Kitchen sharing this recipe for Mocha Brownie Sandwich Cookies – the perfect balance between cookies and brownies so you don’t have to choose!

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Lately it seems like I find myself facing very serious baking dilemmas on an increasingly regular basis. Do you ever have this problem?

For me, my baking dilemmas are more a consequence of my ridiculously indecisive nature, which usually makes it near impossible for me to decide exactly what it is that I actually want to bake such as debating between cookies or brownies.

But recently, I decided I didn’t have to choose. I put the best of both worlds together and made these incredible Mocha Brownie Sandwich Cookies. Best decision ever!

Basically these cookies are just as delicious as they sound. They are a super fudgy, chewy cookies, which taste just like a brownie, and have a layer of fluffy mocha butter cream sandwiched in between their crackly, brownie-like exterior. What are you waiting for?

 

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Mocha Brownie Sandwich Cookies

Makes: Approx 15 sandwich cookies {30 brownie cookie halves}

ingredients

For the Brownie Cookies
7oz baking dark chocolate
3oz bittersweet chocolate
1/2 cup butter
2/3 cup brown sugar
1/2 cup granulated sugar
3 eggs
1 tsp vanilla
1 tsp espresso powder
2 tbsp cocoa powder
3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup good quality milk chocolate, chopped

For the Mocha Buttercream
3/4 cup butter, softened
3 cups icing sugar
1/2 tbsp vanilla
1/2 tbsp espresso powder

instructions

For the Brownie Sandwich Cookies
1. In a large sauce pan over low heat, melt the dark chocolate and butter until smooth. Remove from heat and set aside to cool for about 10 minutes.

2. Preheat your oven to 350F degrees, and line three baking trays with parchment paper; set aside.

3. In a separate bowl, beat the eggs, sugar, vanilla and espresso powder together until pale and thick. Sift in the cocoa powder and beat to combine. Next, pour in half of the melted chocolate and butter mixture, and beat to combine; pour in the remaining melted chocolate and beat for one minute to combine.

4. Next, sift the flour, baking soda and salt over top of the wet ingredients and beat on low until combined and smooth. The batter will look soft, and very similar to a brownie batter – this is what you want. Place a piece of parchment paper directly on the surface of the cookie batter and allow to sit at room temperature for about 30 minutes – an hour. As the batter sits, it will cool and firm up and become much easier to work with.

5. Remove the parchment paper from the batter, and gently stir in the chopped milk chocolate. Use a medium cookie scoop to scoop out 1 rounded tbsp of batter onto your prepared baking sheets. You should be able to fit 12 cookies per baking sheet.

6. Bake the cookies once tray at a time in the center rack of your oven for 8-9 minutes or until the cookies are puffed, edges are just set and gooey cracks appear in the top of the cookies. You want the cookies to have that underbaked, brownie quality to them, so don’t worry if the centers don’t quite seem set at this stage. Remove from the oven and set on a cooling rack to cool completely before filling.

For the Mocha Buttercream

1. In a large bowl, beat the butter until smooth. Add in icing sugar one cup at a time, and beat on low until combined. Once the buttercream starts to come together, add in the vanilla and espresso powder and beat on high for 4-5 minutes, until pale and fluffy. Make sure you scrape down the sides of the bowl 2-3 times to ensure the buttercream is evenly blended.

Sandwich Cookie Assembly
1. Fill a piping bag with the prepared mocha buttercream, and cut the tip to about 1/2 inch round opening. Pipe the frosting onto the bottom of one cookie in a circular motion to completely cover the bottom. Alternatively, if you don’t have any piping bags, you can simply spread the buttercream on with a knife.

2. Take another brownie cookie and place the bottom on top of the buttercream that you just piped to create the brownie sandwich cookie. Repeat this process with the rest of the cookies.

 

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