Fall was here last week, with cold weather and crisp breezes and time to close the windows. Then yesterday it was almost 70 again, which was a bummer. All this week it's supposed to be warm again. Hmph. Someday I will live somewhere where Fall is Fall and Summer is Summer, and none of this mixing weird weather.
This is a good Fall cookie. If you like chocolate. The cookies are subtly flavored with coffee, but not with enough to keep you awake at night. Keep them in the fridge, and make sure the filling is completely chilled (it will be slightly thick) before trying to make your sandwiches, otherwise it will be a runny, delicious mess.
Chocolate Chocolate Chip Mocha Sandwich Cookies
1 1/4 c rice flour mix
1/2 t xanthan gum
3 T cocoa powder
1 t baking soda
1/2 t salt
1/2 stick butter, room temperature
2/3 c packed brown sugar
1/4 c sugar
2 T strong coffee (or, if you have instant coffee or espresso, use 1 t of that dessolved in 2 t water)
1 t vanilla
1 c chocolate chips (or chopped chocolate)
Preheat oven to 325 and ready 2 parchment or Silpat lined baking sheets. Cream butter and sugars, then add in egg, coffee, and vanilla. Whisk together rice flour mix, xanthan gum, cocoa, baking soda, and salt, then add to the butter mixture. Drop by teaspoonfuls onto cookie sheets, and bake each for 13 minutes. Let cool completely while you mix together the filling.
1/2 c chocolate chips
1/2 c cream
2 T strong coffee (see note above)
3/4 c powdered sugar
3/4 stick butter (I used 1/2 stick butter and the rest shortening)
1 t vanilla
Melt together the chocolate, cream and coffee in the microwave, stir until smooth, then let cool. Beat together the sugar, butter and vanilla until smooth, then add in chocolate. Mix together until smooth, then scrape into a bowl and stick it in the fridge for about half an hour, until fairly firm.
Make sandwiched by spreading filling on one side of a cooled cookie, then match with an equal sized cookie. Store in the fridge.