Espresso cookies

These delectable cookies consist of a crunchy chocolate espresso cookie filling smothered in smooth white chocolate and drizzled with milk chocolate. They are the perfect gift giving cookie, because they are so impressive looking. See below for the recipe.

 

Ingredients

• 1 cup all-purpose flour, plus more for surface
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

• 1/2 teaspoon salt
• 2 1/2 ounces (5 tablespoons) unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 3 tbs Instant Espresso
• 1 cup of milk chocolate for drizzling
• 2 pounds white chocolate, coarsely chopped

Directions

1. Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, instant espresso and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
2. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
3. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
4. Melt white chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted white chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, let cool. Melt milk chocolate in a heatproof bowl. Spoon melted chocolate into a plastic bag or pastry bag. Slit small opening on the corner of the plastic bag and drizzle chocolate decoratively over cookies. Let cool 5 minutes. Refrigerate until set, up to 3 hours.