Heavenly Espresso Ganache: Indulge in a Chocolatey Treat
Welcome to my kitchen, coffee lovers! Today, we’re brewing up something special that’s perfect for those who crave both the classic taste of chocolate and the bold aroma of coffee. I’m thrilled to share my recipe for Chocolate Cookies with Espresso Ganache, an indulgent sweet treat that’s sure to satisfy your cravings.
If you’re a fan of cookies and a lover of coffee, this recipe is tailor-made for you. It incorporates high-quality ingredients like bittersweet chocolate, instant espresso powder, and unsalted butter to create a perfectly balanced flavor profile that’s not too sweet or too bitter. And when paired with a piping hot cup of black coffee, these cookies take on new life.
I love how this recipe combines two of my favorite things in one delicious package. Whether you enjoy them alongside your morning coffee or as an after-dinner treat, these cookies are sure to make any moment feel special. So let’s get started – I can’t wait to share this recipe with you!
Why You’ll Love This Recipe
Are you a coffee lover? Do you crave for chocolatey desserts? Look no further because this recipe is going to be your new favorite. Bringing together the unbeatable combination of chocolate and espresso, these cookies are a dream come true for all the coffee aficionados out there.
What sets this recipe apart from the rest is the rich and velvety espresso ganache that we use to fill our thumbprint cookies. Imagine biting into a crumbly shortbread cookie and feeling the smooth texture of espresso-infused chocolate ganache oozing out, filling your mouth with the perfect pairing of coffee and chocolate. It’s the ultimate indulgence for your taste buds.
Plus, our secret ingredient adds an extra touch of coffee flavor and aroma that elevates these cookies to a whole new level. Can you guess what it is? It’s instant espresso powder! This baking staple enhances the richness of both the dough and the ganache, adding a subtle hint of coffee that will make you want to reach for another cookie.
Whether you’re looking to treat yourself on a lazy weekend or impressing your friends at a dinner party, these chocolate espresso thumbprint cookies are sure to become a crowd-pleaser. Plus, with our easy-to-follow instructions, you’ll be able to bake them like a pro in no time.
So what are you waiting for? Head to your kitchen right now and start baking these decadent cookies that will satisfy both your sweet tooth and caffeine cravings. Trust me, you won’t regret it!
Ingredient List
Before we get into the details of preparing these chocolate cookies with espresso ganache, let’s first review the ingredients needed for this recipe. To ensure that you have everything you need on hand beforehand and to make the process of baking more seamless, gather together the following ingredients:
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Unsalted butter: Two sticks of unsalted butter are required to create a creamy and rich dough. Make sure the butter is softened.
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Sugar: Both brown sugar and white sugar are used in this recipe. The combination of these different sugars helps give the cookies their crispy texture.
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Egg: You will need one large egg to help bind the dough together.
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Vanilla: A teaspoon of vanilla extract enhances the overall flavor of these cookies and gives them a subtle touch of sweetness.
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Flour: Four cups of flour helps give these cookies a light and flaky texture, making them perfect for dunking in your favorite coffee or milk.
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Salt: A pinch of salt adds balance to the sweetness and intensifies the flavor notes in this recipe.
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Instant espresso powder: If you love coffee, you’ll love these cookies! Two tablespoons of instant espresso powder is added to both the dough and ganache filling for an undeniable coffee flavor.
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Bittersweet chocolate: One cup of bittersweet chocolate chips adds depth and richness to the cookie dough.
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Heavy cream: Two tablespoons of heavy cream are used to create a smooth and silky consistency in the ganache filling.
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Ground espresso beans: Two tablespoons of finely ground espresso beans are used to enhance the coffee flavor notes in both the cookie dough and ganache filling.
With all these rich flavors melding together, trust us when we say that these cookies will be worth every bite!
The Recipe How-To
Now that we have all the ingredients ready, it is time to put them together to create this delicious chocolate cookie with espresso ganache recipe. Follow these instructions for perfect results.
Step 1: Making the Cookie Dough
In a large bowl, add the unsalted butter and sugar. Cream them until light and fluffy using a hand mixer or stand mixer with a paddle attachment. Add the egg and vanilla extract and beat until well combined. In another bowl, sift together the flour, pinch salt, and instant espresso powder. Gradually add dry ingredients into the creamed mixture while mixing on low speed until just incorporated. Fold in roughly chopped bittersweet chocolate.
Step 2: Shaping and Baking Cookies
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a scoop or spoon, portion out cookie dough into 1-inch balls onto the prepared baking sheet, spacing them about 2-inches apart. Roll each portion into balls then flatten them slightly with your thumb or the back of a spoon to create a deep indent in the center.
Bake for 12-14 minutes or until cookies are firm to touch but not overcooked. Once done, leave them to cool completely on a wire rack.
Step 3: Making Espresso Ganache
While waiting for cookies to cool down, let’s make the espresso ganache filling. In a heatproof bowl, add the coarsely chopped bittersweet chocolate and set aside. In a small saucepan over medium heat, combine heavy cream, instant espresso powder, and unsalted butter, whisking occasionally until butter has melted and mixture reaches almost boiling point.
Pour hot mixture over chocolate and stir gently until fully melted and combined.
Step 4: Assembling Cookies
Fill a piping bag fitted with a small round tip or gallon-size Ziploc bag with the chocolate-espresso ganache. Pipe ganache onto each cookie center, filling it about three-quarters way using a traditional thumbprint technique.
Step 5: Serving and Pairing
These delicious chocolate thumbprint cookies with espresso ganache are best served and paired with your favorite coffee drink, hot cocoa, or cold milk. Enjoy them for breakfast or snack!
Step 6: Storing and Reheating
Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the oven before serving to restore crisp texture.
The end result is an exquisite treat that blends the taste of espresso and chocolate into gorgeous bite-sized desserts. Enjoy!
Substitutions and Variations
One of the great things about baking is that there’s always room for experimentation. While this recipe is already decadent as it is, you can take it up a notch or two by trying out different substitutions and variations. Here are some ideas:
– Espresso powder: if you don’t have instant espresso powder, you can substitute it with finely ground coffee beans. The only difference is that the coffee flavor will be more pronounced compared to using instant espresso powder.
– Chocolate: bittersweet chocolate adds depth and richness to this recipe but feel free to use your favorite chocolate type. White chocolate, milk chocolate or dark chocolate chunks or chips will all work well in this recipe.
– Cookies: while thumbprint cookies are the suggested base for the ganache, you can experiment with other shortbread cookies. Hazelnut or walnut shortbread cookies also pair really well with the chocolate espresso ganache.
– Ganache: in addition to the chocolate espresso ganache, try out different variations such as salted caramel ganache or coffee ganache. For a white chocolate option, switch out the bittersweet chocolate with white chocolate and add a pinch of espresso powder.
– Double Chocolate: for an even richer flavor experience, stir in some chocolate chips or roughly chopped dark or milk chocolate into the cookie dough before baking.
Remember that while experimenting can yield amazing results and inspiring creations, also be careful not to overdo it! Substitutions are successful when they enhance and complement the original recipe rather than overpowering it.
Serving and Pairing
These chocolate cookies with espresso ganache are perfect for any occasion. They can be served as a dessert, afternoon snack, or even a gift for a coffee lover. If you’re serving these cookies for dessert, I recommend pairing them with a cup of hot coffee or espresso to enhance the rich chocolate and espresso flavors.
For those who prefer something sweet to drink, try serving these cookies with hot cocoa or a white mocha latte. The subtle hint of coffee flavor from the instant espresso powder in the ganache will perfectly complement any drink with chocolate notes.
If you want to take it up a notch, why not try sandwiching two cookies together with the ganache in between? The decadent combination of chocolate and espresso will surely satisfy any sweet tooth. You can also pipe the ganache onto the cookies, creating beautiful and delicious chocolate espresso thumbprint cookies.
If you’re feeling adventurous and looking to mix things up, these cookies can also be paired with hazelnut shortbread cookies or walnut shortbread cookies. The nuttiness of the shortbread cookies will balance out the sweetness of the chocolate and bring out the deep flavors of the espresso.
For those who crave more unique flavors than traditional options, consider pairing these cookies with salted caramel ganache or even raspberry espresso thumbprints. These unconventional pairings will add another level of complexity to your dessert or snack time.
No matter how you choose to serve these chocolate cookies with espresso ganache, they are sure to be a crowd-pleaser. So don’t hesitate to indulge in this delightful treat that combines some of our favorite flavors – double chocolate and espresso!
Make-Ahead, Storing and Reheating
When it comes to making cookies, sometimes you just don’t have enough time to bake them all at once, or maybe you want to prepare them in advance for a special occasion. Thankfully, this recipe is great for those who want to make-ahead their cookie dough or store their freshly baked cookies.
If you want to make the cookie dough ahead of time, simply follow the recipe instructions for making the dough and divide it into portions before chilling it in the fridge or freezer. When you’re ready to bake them, just take the portion out of the fridge and let it warm up slightly before baking.
To keep your cookies fresh and delicious, store them in an air-tight container at room temperature. You can keep them at this stage for up to one week. If you need to extend their shelf-life, consider storing them in the fridge instead, which will keep them fresh for up to two weeks.
If you want to reheat your cookies and serve them warm, there are different ways to do this depending on how you prefer them. For instance, you can use a microwave to heat up individual cookies quickly or place a number of cookies into an oven preheated to 350°F until they are heated through.
Finally, when it’s time to serve your espresso chocolate cookies with ganache sandwiched in between or as thumbprint cookies with chocolate ganache filling, consider pairing them with a hot cup of espresso or coffee. The coffee flavor will complement the chocolate espresso ingredients found throughout the cookie dough and ganache beautifully.
Tips for Perfect Results
Brewing coffee is both science and art, and making the perfect espresso ganache can be a challenge if you’re not experienced. Here are some tips for achieving the best results while making Chocolate Cookies With Espresso Ganache Recipe.
Tip 1: Use Good Quality Espresso Powder.
The flavor of your espresso ganache will depend on the quality of your instant espresso powder. Not all espresso powders are created equal, so choose carefully. I recommend using high-quality espresso powder to achieve a rich, authentic coffee flavor.
Tip 2: Use Fresh Ground Espresso Beans.
If you prefer using fresh ground espresso beans, make sure you use them within two weeks of grinding. Freshly ground beans provide the best coffee taste that will complement the rich and decadent bittersweet chocolate.
Tip 3: Chill Cookie Dough before Baking.
To keep your cookies from spreading out too much while baking, consider chilling the dough in the refrigerator for at least 30 minutes before rolling them into small balls. This also allows sugar to soak into each cookie fully and make it more crispy and flavorful.
Tip 4: Keep Your Ganache at Room Temperature
Espresso Ganache should always be kept at room temperature rather than in the fridge because cold ganache can form granulations or clumps due to its ingredients like chocolate cocoa butter or coconut oil that solidify below temperatures of 68°F (20°C).
Tip 5: Experiment with Different Types of Chocolate.
While bittersweet chocolate is typically used in this recipe, feel free to experiment with different types of chocolate for different effects. Dark chocolate makes a richer flavor, white chocolate makes it sweet, and milk chocolate gives a creamy texture.
By following these helpful tips, you’ll be able to achieve a deep coffee flavor with just the right amount of sweetness to delight your taste buds with these Chocolate Cookies With Espresso Ganache Recipe!
Bottom Line
With the infusion of aromatic espresso and rich bittersweet chocolate, these espresso ganache chocolate thumbprint cookies are definitely a showstopper. The recipe combines different textures and complementary flavors that are certain to satisfy any sweet tooth.
As baristas, we understand that making a great cup of coffee requires patience, attention to detail, and precision. These same principles apply when preparing these cookies. Following each step carefully and using high-quality ingredients is essential for achieving perfect results.
If you’re looking for a decadent dessert that will impress your guests or indulge your cravings, this chocolate cookie with espresso ganache recipe is certainly an excellent choice. Get adventurous by customizing the recipe with your preferred variations or serving them with your favorite drink.
We hope our tips, tricks, and substitutes will be helpful in ensuring that you create a memorable baking experience. Whether you’re new to baking or an experienced pro, we believe this recipe can be mastered by all who attempt it.
So why not give these cookies a try and treat yourself with a little bit of indulgence? You won’t regret it!
Chocolate Cookies With Espresso Ganache Recipe
Ingredients
Cookies
- 1 1/4 cups flour
- 2 teaspoons instant espresso powder
- 1 pinch salt
- 3/4 cup unsalted butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 3/4 cup unsweetened cocoa powder
Ganache
- 3/4 cup whipping cream
- 1 teaspoon instant espresso powder
- 3 ounces bittersweet chocolate, very finely chopped
- icing sugar, for dusting
Instructions
- Cookies:
- Blend together flour, espresso powder and salt. Set aside.
- Beat together butter and sugar until light and fluffy (about 2 minutes).
- Add egg and beat for 2 minutes. Add vanilla and mix.
- Stir in cocoa powder until just blended.
- Slowly add flour mixture, mixing until just combined.
- Scrape dough onto work surface and divide into two. Form each into disk; cover with plastic and refrigerate for 2 hours.
- Preheat oven to 325°F; line 2 baking sheets with parchment paper, set aside.
- Remove 1 disk from fridge and between sheets of parchment, roll out dough to thickness of about 3/16 x 10 inches.
- Cut out dough using a 2-inch fluted rectangular cutter.
- Place cookies on prepared sheets.
- Bake 8 - 10 minutes. Cool.
- Ganache:
- In small pan combine whipping cream and espresso. Bring just to boil.
- Remove from heat, and add chopped chocolates, whisk until smooth.
- Chill 1/2 hour.
- Spread about 1 tsp ganache onto bottom of each cookie, top with another cookie.
- Dust with icing sugar.
- NOTE: I usually double the ganache! I find that we like more filling in the cookies. And besides -- it is good right off the spoon, so there alone you need to double -- LOL.
Add Your Own Notes
Nutrition
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