I know it seems like we’re constantly apologizing here at Two PhDs, and yet again here I am, apologizing. I am a very slow writer/ blogger, and I have really awesome excuses for my tardiness, but they are dumb: we moved to a new apartment, and then we got a kitten who demands my attention at all times. But really I’d rather be playing with a kitten than writing a blog post. So there!
I mean, seriously. Look at that face!
But really, I’m not *that* sorry– I’m here to gloat. I won! I won! Okay, I shouldn’t brag. But since I lost last year, I’m pretty psyched that I won.
I’ve previously made a holiday version of this cookie, which I will post in the winter. I couldn’t resist making this when one of Sarah’s preferences included chocolate and mint. I modified a great chocolate espresso sandwich cookie from Tish Boyle’s book, The Good Cookie, and switched the ganache to a chocolate-mint one.
1 cup all-purpose flour
1/4 cup non-alkalized cocoa powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 tsp vanilla extract
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 large egg, at room temp
6 oz bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1 1/2 tsp peppermint extract
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until thoroughly blended.
In a small cup, combine the espresso powder with the vanilla extract and stir with a small rubber spatula until the espresso powder has dissolved.
In a medium bowl, beat the butter at medium speed until creamy, about 30 seconds. Add both sugars and continue beating until the mixture is light in texture and color, approx 2-3 minutes. Scrape down the sides of the bowl. Beat in the egg until well blended. Add the vanilla extract. At low speed, beat in the flour mixture in three additions, scraping down the side of the bowl after each addition.
Drop the dough by slightly rounded teaspoonfuls onto ungreased baking sheets, leaving about 1.5 inches between them (they will expand!).
Bake, two sheets at a time, for 7-9 minutes, until the edges of the cookies are very lightly browned but the centers are still slightly soft. Switch the positions of the pans halfway through baking to ensure even browning. Be careful– chocolate based cookies burn easily.
Cool the cookies on baking sheets on a wire rack for 1-2 minutes, and then transfer the cookies to the rack to cool completely.
While the cookies are cooling, you can whip up the ganache!
Place the chocolate in the bowl of a food processor and process until finely chopped. In a small saucepan, bring the cream to a boil. With the motor running, add the hot cream to the chopped chocolate and process for 25-30 seconds, or until completely smooth. Add mint extract and process for another 20 seconds, stopping to scrape the sides of the bowl if necessary. I added quite a bit of mint extract to this recipe because I really wanted the mint to stand out– if you would like it to be more subtle, feel free to add it to the ganache 1/2 tsp at a time, tasting in between, so that it’s to your desired minty-ness.
Spread a gently rounded teaspoonful of the ganache filling onto the bottom half of the cookies. Top with remaining cookies and very gently press the sandwiches together. Let sit at room temperature or fridge for at least 30 minutes to set the ganache.
I dare you to make both of the recipes we submitted to Sarah and decide for yourself!