Chocolate Coma Sandwich Cookies
These Chocolate Coma Sandwich Cookies are a rich, decadent chocolate lover's dream with gooey centers and crisp edges. Indulge in chocolate bliss with every bite!
Equipment
- Mixing Bowls
- Double Boiler or Microwave
- Electric Mixer
- Spatula
- Baking Sheets
- Parchment Paper
- Cooling rack
Ingredients
- 10 ounces semisweet chocolate chopped
- 3 ounces unsweetened chocolate chopped
- ¾ cup butter cut into chunks
- 3 eggs at room temperature
- 1 cup sugar
- 2 tablespoons sugar
- 1 teaspoon instant espresso powder
- 2 teaspoons vanilla extract
- 6 tablespoons flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1½ cups semisweet chocolate chips
Instructions
Chocolate Coma Sandwich Cookies Cooking Guide
- Start by melting the semisweet and unsweetened chocolate together with the butter using a double boiler or microwave. Set aside to cool slightly.
- In a large mixing bowl, beat the eggs, sugar, instant espresso powder, and vanilla extract with an electric mixer until light and fluffy.
- Slowly add the melted chocolate mixture to the wet ingredients and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and kosher salt. Gradually fold into the wet ingredients until just combined.
- Gently fold in the semisweet chocolate chips, ensuring even distribution throughout the dough.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them apart. Bake for 10-12 minutes until edges are set but centers remain soft.
- Remove cookies from oven and cool on baking sheets for 5 minutes before transferring to a cooling rack. Once cool, sandwich two cookies together with desired filling.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- You can substitute butter with margarine or plant-based alternatives for a different dietary preference.
- Store baked cookies in an airtight container at room temperature for up to a week or freeze for longer storage.