Rich, chewy dark chocolate coffee mascarpone sandwich cookies with a creamy, flavorful coffee mascarpone frosting. A classic combination of chocolate and coffee with a tiramisu twist.
80grams (1 cup)unsweetened natural cocoa powder (not Dutch process or alkalized)
2teaspoonsvanilla extract
1large egg, room temperature
75grams (⅓ cup)mascarpone cheese, chilled from fridge
180 grams (1½ cups)all purpose flour
½teaspoonbaking soda
¼teaspoonbaking powder
½teaspoonkosher salt
COFFEE MASCARPONE FROSTING
2teaspoonsvanilla extract
1Tablespoonespresso powder, instant
150 grams (⅔ cup)unsalted butter, room temperature
330grams (2 ¾ cups)powdered sugar, sifted
¼teaspoonkosher salt
75 grams (⅓ cup)mascarpone cheese, chilled from fridge
Instructions
CHOCOLATE MASCARPONE COOKIES
In a large bowl, stir melted butter, brown sugar, cocoa powder and vanilla extract together until thoroughly combined. Add egg and mix until incorporated. Add chilled mascarpone cheese and stir until no streaks are visible. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are combined.
Add flour, baking soda, baking powder and salt. Stir until just combined - do not overmix. Cover bowl and place in the fridge for dough to set up for 30 minutes so that dough is firm enough to be workable.
Place rack in the center of the oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
Scoop 1 Tablespoon (leveled, 16 grams weight) portions of dough and roll into balls. Place 11 balls of dough (two rows of 4, one staggered row of 3 in center) onto a parchment covered baking sheet, leaving enough space between for spread. Bake for 9 minutes, until cookies are uniformly flat and just beginning to firm around the edges. The centers will still be slightly soft. Remove from oven. Working quickly, while cookies are still hot, use a circular biscuit cutter or the rim of a glass turned upside down to gently push each cookie back into a circular shape. Cool for 10 minutes on baking sheet, then transfer to baking rack. Repeat with remaining cookies.
COFFEE MASCARPONE FROSTING
Measure out the vanilla into an extra small prep bowl. Add the espresso powder and stir to fully dissolve in the liquid.
To the bowl of a stand mixer fitted with the whisk attachment, add the butter. Beat until smooth and well mixed. Add the powdered sugar, salt and vanilla mixture and whisk on low until combined, then increase speed to medium and beat for a few minutes, until light and fluffy. Scrape down bowl with a spatula. With the mixer on low, add the mascarpone, whisking until fully blended. Turn the mixer to high speed and beat for about 10-20 seconds. Do not mix for too long, or the mascarpone could split and curdle.
ASSEMBLING THE SANDWICH COOKIES
Add the frosting to a 16 inch piping bag fitted with a large round open tip (I use a Wilton 1A tip.) Pair similar sized cookies together. Flip a cookie upside down and pipe a generous Tablespoon size amount (about 18-20 grams) of frosting onto the center. Gently and evenly press a second cookie onto the top, until filling is even with the sides of the cookie. Set on a baking tray. Repeat with remaining cookies.
Place cookies into the fridge to set. Once firm, cookies should be transferred to an airtight container and stored in the fridge.