Mocha filled double chocolate cookies

Jackson’s reaction to this cookie was, Yum!  Nonnie! They are as good as candy. From Bon Appetite, March 2002


  1. 1 cup all-purpose flour
  2. 3 tablespoon unsweetened cocoa powder
  3. 1 teaspoon baking soda
  4. ½ teaspoon salt
  5. ½ cup unsalted butter, room temp
  6. 2/3 cup packed light brown sugar
  7. ¼ cup sugar
  8. 1 large egg
  9. 2 teaspoon. water
  10. 1 teaspoon vanilla extract
  11. 1 teaspoon instant espresso granules
  12. 2 cups semisweet chocolate chips
  13. 1 cup pecans, coarsely chopped

Pre-heat oven to 325 and line 2 baking sheets with parchment paper

Directions for the cookies:

  1. Sift flour, cocoa, baking soda and salt into a bowl.
  2. Beat butter and sugars until well blended’ add egg, 2 teaspoons water, vanilla and instant espresso.
  3. Beat in flour mixture.
  4. Stir in chips and pecans.
  5. Drop by tablespoons onto prepared sheets spacing 2 inches apart.
  6. Bake about 13 minutes, until tops are firm to the touch and no longer shiny.  Cool cookies on sheets 10 minutes; transfer them to rack and cool

*While Cookies are cooking and cooling, make filling:

Directions for the filling & putting together:

  1. 1/3 cup semi-sweet chocolate chips
  2. ¼ cup whipping cream
  3. 1 tablespoon instant espresso granules
  4. ¾ cup powdered sugar
  5. 6 tablespoons unsalted butter, room temp
  6. 1 teaspoon vanilla extract
  8. 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)
  9. Beat sugar, butter and vanilla until blended.  Beat in chocolate mixture and refrigerate until spreading consistency (about 10-15 min).
  10. When cookies are cool, spread ½ filling on the flat side of the cookies.  Top with a second cookie.

Arrange on platter, cover and chill at least 2 hours. before serving.

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