Chocolate Raspberry Sandwich Cookies
"Talk about decadence, these brownie sandwich cookies are simply swoon-worthy, with a duo of fillings sandwiched between two rich, brownie-like cookies. They're part cookie, part brownie, part chocolate truffle... and entirely delicious. The cookies themselves..."
INGREDIENTS
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2 cups (250g) all-purpose flour
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6 tablespoons (40g) Dutch-process cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon kosher salt
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¼ teaspoon instant espresso powder
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4oz (110g) good quality bittersweet chocolate (60-70%), finely chopped
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¾ cup (1½ sticks/170g) unsalted butter, at room temperature
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1 cup (220g) packed brown sugar
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½ cup (100g) granulated sugar
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2 large eggs, at room temperature
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2 teaspoons vanilla extract
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4oz (113g) good quality chocolate (I used a mix of 35% milk and 76% bittersweet chocolate), finely chopped
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½ cup (118mL) heavy cream
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2 teaspoons Chambord or other raspberry-flavored liqueur (optional)
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¼ cup raspberry jam
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