Chocolate Coffee Mascarpone Sandwich Cookies
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.
Servings 24 sandwiches (48 cookies)
Ingredients
CHOCOLATE MASCARPONE COOKIES
- 300 grams brown sugar
- 180 grams all purpose flour
- 170 grams unsalted butter melted
- 80 grams cocoa powder Natural, not Dutch process or alkalized
- 75 grams mascarpone cheese chilled from fridge
- 1 large egg room temperature
- 10 mL vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon kosher salt Diamond Crystal
- ¼ teaspoon baking powder
COFFEE MASCARPONE FROSTING
- 300 grams powdered sugar sifted
- 150 grams unsalted butter room temperature
- 75 grams mascarpone cheese chilled from fridge
- 1 Tablespoon espresso powder
- 10 mL vanilla extract
- ¼ teaspoon kosher salt Diamond Crystal
Instructions
CHOCOLATE MASCARPONE COOKIES
- In a large bowl, stir melted butter, brown sugar, cocoa powder and vanilla extract together until thoroughly combined.170 grams unsalted butter, 300 grams brown sugar, 80 grams cocoa powder, 10 mL vanilla extract
- Add egg and mix until incorporated.1 large egg
- 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.75 grams mascarpone cheese
- Add flour, baking soda, baking powder and salt. Stir until just combined - do not overmix.180 grams all purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
- Cover bowl and place in the fridge to chill for 30 minutes so that dough is firm enough to be scoopable.
- Preheat oven to 350° Fahrenheit (177° Celsius, Gas mark 4) with rack in center.
- Scoop 1 Tablespoon (leveled, 16 grams weight) portions of dough and roll into balls. Place 12 balls of dough (3 rows of 4) 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, swirl a circular cookie cutter (or the rim of an upside down glass) around each cookie to gently push the edges into a uniform circular shape.
- Cool for 10 minutes on baking sheet, then transfer to cooling rack. Repeat with remaining cookies.
COFFEE MASCARPONE FROSTING
- Add instant espresso powder and vanilla extract to a small prep bowl. Stir well to fully dissolve espresso powder and create a slurry. Set aside.10 mL vanilla extract, 1 Tablespoon espresso powder
- To the bowl of a stand mixer fitted with the whisk attachment, add the butter. Cream until light and airy, 2-3 minutes.150 grams unsalted butter
- Add the powdered sugar, salt and espresso slurry from above. Whisk on low until combined. Scrape down bowl with a spatula. Increase speed to medium and beat for 2-3 minutes until light and fluffy, scraping the bowl several times to ensure the butter is well incorporated and aerating evenly.300 grams powdered sugar, ¼ teaspoon kosher salt
- Fold the loosened mascarpone in using a spatula. Do not over mix, or the mascarpone could split and curdle.75 grams mascarpone cheese
ASSEMBLY
- Transfer 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 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 sheet. Repeat with remaining cookies.
- Place sheet of cookies into the fridge to set. Once firm, cookies should be transferred to an airtight container and stored in the fridge.
Notes
Working with mascarpone: This buttercream frosting contains mascarpone, which is very delicate and will break if over-whipped. To ensure a silky-smooth texture, beat the butter and sugar first, then gently fold the mascarpone in with a spatula.
The buttercream should never be re-whipped once made. For ease, transfer it to a piping bag immediately; if making ahead, let the filled bag soften at room temperature before piping.