chocolate coma sandwich cookies

Name: Chocolate Coma Sandwich Cookies
Cook time: 10 min
Yield: 12
Cuisine: American
Ingredients: 10 ounce(s) semisweet chocolate, chopped; 3 ounce(s) unsweetened chocolate, chopped; 1/4 cup(s) butter, cut into chunks; 3 - eggs, at room temperature; 1 cup(s) plus 2 tablespoons sugar; 1 teaspoon(s) instant espresso powder; 2 teaspoon(s) vanilla extract; 6 tablespoon(s) flour; 3/4 teaspoon(s) baking powder; 1/4 teaspoon(s) kosher salt; 1 1/2 cup(s) semisweet chocolate chips; FOR THE GANACHE; 6 ounce(s) semisweet chocolate, chopped; 3/4 cup(s) whipping cream

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.thatskinnychickcanbake.com/chocolate-coma-sandwich-cookies/

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yield 12 -16

cook time 10 Min

method Bake

Ingredients For chocolate coma sandwich cookies

10 oz

semisweet chocolate, chopped
3 oz

unsweetened chocolate, chopped
1/4 c

butter, cut into chunks
3

eggs, at room temperature
1 c

plus 2 tablespoons sugar
1 tsp

instant espresso powder
2 tsp

vanilla extract
6 Tbsp

flour
3/4 tsp

baking powder
1/4 tsp

kosher salt
1 1/2 c

semisweet chocolate chips
FOR THE GANACHE
6 oz

semisweet chocolate, chopped
3/4 c

whipping cream

How To Make chocolate coma sandwich cookies

1
Make cookies: Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips. Cover dough and chill until firm enough to hold its shape, about an hour.

2
Meanwhile, make ganache: Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours. If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.
3
Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart. Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks. Spread flat sides of half of cookies with ganache and top with remaining cookies.
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