Espresso Ganache-Stuffed Chocolate Sandwich Cookies

Portland’s
Two Tarts Bakery is a kingdom of three-bite cookies and nano-batch ice cream
starring artisan neighbors, farmer fruits, and seven kinds of basil grown out
front. Owner Elizabeth Beekley goes the distance, literally, running four blocks
over to Sterling Coffee Roasters for fresh espresso to infuse these boisterous
sandwich cookies, rugged with dark chips, full of bittersweet goodness, and
devoured two at a time with espresso-powered ganache in between. Wow.

For the cookies

• 12 oz.
  bittersweet chocolate, 60% cocoa, roughly chopped
• 4 oz.
  unsalted butter
• 4
  eggs, room temperature
• 2⁄3
  cup granulated sugar
• 2⁄3
  cup lightly packed brown sugar
• 1 tsp. pure vanilla extract
• 1⁄2
  cup unbleached all-purpose flour
• 1⁄2
  tsp. baking powder
• 12 oz.
  good-quality dark chocolate chips

For the espresso ganache filling

• 8 oz.
  bittersweet chocolate, 60% cocoa, roughly chopped
• 1⁄2
  cup plus 2 Tbs. heavy cream, well chilled
• 3 Tbs.
  freshly pulled espresso or very strong brewed coffee, cooled

Make the cookies

In the top of a double boiler, melt the chocolate and butter over barely simmering water. As soon as it’s melted, stir gently with a spoon and remove from the heat.

Meanwhile,
combine the eggs, granulated sugar, and brown sugar in the bowl of a stand
mixer fitted with the paddle attachment and beat on medium-high speed until thick
and pale yellow, about 5 minutes. Reduce the speed to low. Add the vanilla and
melted chocolate-butter mixture and mix just until blended.

In a
medium bowl, combine the flour, baking powder, and chocolate chips. Add to the
egg-chocolate mixture, and mix on low, scraping down the sides of the bowl as
necessary, until incorporated, 30 seconds. Cover and chill until firm, 2 hours
or overnight.

Preheat
the oven to 325°F. Line a baking sheet with parchment paper.

Remove the cookie dough from the refrigerator. Roll or scoop the dough into 1-tsp.-size balls, and place them 2 inches apart on the prepared baking sheet. Bake until barely set and the surface is just starting to crack, 6 to 8 minutes. Transfer to a wire rack and let cool completely before filling.

Make the filling and fill the cookies

In
the top of a double boiler, melt the chocolate over barely simmering water
until smooth. Remove from the heat, then slowly add the cream in a steady
stream, whisking continuously. Pour in the espresso and whisk until smooth and
glossy.

Turn half of the cookies over, and pipe or spoon just under 1 tsp. of ganache onto each. Top with remaining halves, tops up, to form a “sandwich” and chill thoroughly to set the ganache. Store in an airtight container in the refrigerator for up to 4 days.