Chocolate Chip Cookies with Mocha Cream Filling

By ezunich

Ingredients

• Filling:
• 1/2 cup semisweet chocolate chips
• 1/2 cup whipping cream
• 1 tbs instant coffee granules
• 3/4 cup powdered sugar
• 6 tbs (3/4 stick) unsalted butter, room temperature
• 1 tsp vanilla
• Cookies:
• 1 cup flour
• 3 tbs cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2/3 cup brown sugar
• 1/4 cup sugar
• 1 large egg
• 2 tsp vanilla
• 1 tsp instant coffee granules
• 2 cups semisweet chocolate chips
• 1 cup pecans, coarsely chopped

Details

Servings 20

Preparation

Step 1

For Filling:
Stir chocolate chips, cream and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using an electric mixer, beat sugar, butter and vanilla in bowl until blended. Beat in chocolate mixtures. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours).

For cookies:
Preheat oven to 325°. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 tsp water, vanilla and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Transfer to racks and cool.
Place half of the cookies, flat side up on work surface. Spread each with 1 tablespoon filling, leaving 1/4 inch border. Top each with second cookie, pressing to adhere.