5,2 / 10
ready in 2 h. 53 min.
- 1 cup butter (softened)
- 1 ¼ cups sugar
- 1 egg
- 1 egg yolk
- 4 teaspoons instant Espresso powder (granules)
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon Baking powder
- 1 cup finely ground Hazelnuts
- 1 ¾ cups semi-sweet Chocolate chip (divided)
- 1 ¼ cups Milk Chocolate chip
- 1 cup heavy whipping cream
- Coffee bean (for garnish)
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, yolk, espresso granules and vanilla.
Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Stir in ground hazelnuts.
Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with a floured floured knife rectangle pieces 1 inch by 3 inch and place 1/2 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
Bake for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
For filling, place 3/4 cup semisweet chocolate chips and milk chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate for 1 hour or until filling reaches spreading consistency, stirring occasionally.
Spread filling over the bottom of half of the cookies; top with remaining cookies. In a microwave, melt remaining semisweet chips; stir until smooth. Drizzle over cookies and garnish with a coffee bean. Let stand until set. Store in an airtight container in the refrigerator.