Just when you thought you didn't need another chocolate chip recipe in your life... here we come with our Coffee Chocolate Chip Cookies. And guess what? We've dolled 'em up with a Salted Caramel Chocolate Ganache to make them even more special.
This Chocolate Chip Cookie recipe is my 'house recipe' and is based on one from a childhood cookbook (which I no longer have and can’t remember the name of!). I’ve made it so many times, I ought to know it by heart, but I don’t. Just like my go-to dressing recipes which I make at least twice a week, I have this taped to the inside of my spice cupboard for easy access.
The original recipe is called something like “So-good-you-just-want-to-eat-the-dough-Chocolate-Chip-Cookies”, and I really can’t argue with that. When making cookie dough I always double the recipe, purely because the prospect of freshly baked cookies at a moment’s notice is too exciting!
Today’s kitchen-tinkering brought about these Coffee Chocolate Chip Cookie Sandwiches with Salted Caramel Chocolate Ganache. A mouthful? Absolutely! The only caveat? The dough needs an hours chill time… Might I suggest a lock on the fridge door, as I usually come back to the fridge and find that the cling film has been expertly peeled back and there are several divots of dough missing!
To add coffee flavor, I added a little bit of instant coffee to the dough. But you can leave it out altogether if you want, and just enjoy an amazing Chocolate Chip Coffee.
As for the ganache, I used a store bought caramel sauce to mix into the chocolate mixture, but our Homemade Salted Caramel is always a good idea to have on hand. Sandwich the cookies together with a spoon of ganache and enjoy... I hope your day allows you to sit back and watch the snowflakes fall, with a plate of these in front of you! xoxo Kirsty
Ingredients for 24 small cookies/ 12 Sandwiched Cookies
*I highly recommend doubling this recipe and freezing whatever you haven’t baked in your first batch.
For the cookies:
1/2 cup (120g) butter
1/2 cup (110g) packed brown sugar
1/2 cup (95g) granulated sugar
1 cup (125g) flour
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1-1/2 teaspoons instant espresso powder
1 cup (190g) dark chocolate chips
For the ganache:
1 cup (190g) dark chocolate chips
1/2 cup (118ml) heavy cream
1/4 cup (80g) caramel sauce
1/4 teaspoon flaky sea salt
To make the cookies, melt the butter in a saucepan, or in a medium bowl in the microwave. Add both sugars whilst the butter is hot and set aside to cool a little.
In another bowl, combine the flour, salt and baking soda. Add the egg, vanilla and instant espresso powder to the butter and sugar mixture, combine. Add the flour mixture to the wet mixture and fold until it has all been fully incorporated. Stir in the chocolate chips. Chill for at least one hour in the fridge.
To bake, line a baking sheet with parchment paper and preheat the oven to 350F (180C). Scoop balls of dough using a teaspoon or a 1-inch ice cream scoop. I like smaller cookies, but if you make them bigger remember to adjust the cooking time by 2-3 minutes. Place on the baking sheet with enough room between them as they will spread. You’ll probably need to bake these in two batches, or if you have a convection (fan) setting on your oven, reduce the temperature to 325F (160C) and bake both trays at once. Bake for 8-9 minutes (10-11 minutes if from frozen) and cool for a minute or two on the baking sheet before transferring to a wire rack to cool completely.
Meanwhile, make the ganache. Put the chocolate chips in a heat proof bowl. Warm the cream in a saucepan until it's just about to boil. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Whisk the chocolate and hot cream until completely combined. Stir in the caramel sauce and sprinkle in the flaky sea salt. Allow to stand at room temperature for at least an hour to set.
To make the sandwiches, put a heaped teaspoon of ganache on the underside of each cookie, and smoosh another cookie on top. Enjoy!