Espresso Chocolate Sandwich Sablés

Photography and Recipe Development by Edd Kimber

Slice-and-bake cookies are the perfect treat because you can make the dough and have it ready and waiting in the freezer. They can be baked from frozen so you can have cookies on the table in mere minutes. The dough for these Espresso Chocolate Sandwich Sablés by Edd Kimber of The Boy Who Bakes is a classic vanilla sablé, but to give them another pop of flavor and a more grown-up, sophisticated hue, Edd added freshly ground coffee to the dough. And what cookie, especially one made with coffee, is truly finished without some element of chocolate? For these Espresso Chocolate Sandwich Sablés, the chocolate comes in the form of a simple ganache filling.

For more cookie recipes by Edd Kimber, pick up a copy of our Holiday Cookies 2019 special issue!

Espresso Chocolate Sandwich Sablés
 
Makes 25 sandwich cookies
Ingredients
  • ⅔ cup (150 grams) unsalted butter, softened
  • 1 cup (120 grams) confectioners’ sugar
  • 2 large egg yolks (37 grams)
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (12 grams) freshly ground coffee
  • ½ teaspoon (1.5 grams) kosher salt
  • 3.5 ounces (101 grams) 60% to 70% cacao dark chocolate, finely chopped
  • ⅓ cup plus 1 tablespoon (95 grams) heavy whipping cream
  • 1 tablespoon (14 grams) unsalted butter
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter at medium speed until creamy. Add confectioners’ sugar, and beat until well combined and smooth, about 1 minute. Add egg yolks and vanilla bean paste, and beat just until fully combined. Add flour, coffee, and salt, and beat at low speed just until flour is incorporated but before dough forms a ball.
  2. Turn out dough onto a floured surface, and use your hands to bring dough together. Divide dough in half, and roll into 1½-inch-wide logs. Wrap logs in plastic wrap, and refrigerate until firm, 1 to 2 hours.
  3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  4. Unwrap logs, and cut into ¼-inch-thick rounds. Place rounds 1 inch apart on prepared pans.
  5. Bake until just lightly browned around the edges, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  6. Place chocolate in a large heatproof bowl. In a small saucepan, bring cream and butter to a simmer over medium heat. Pour hot cream mixture over chocolate. Let stand for 1 minute; stir until a smooth, silky ganache forms. Let stand until thickened, 30 minutes to 1 hour.
  7. Scoop ganache into a piping bag fitted with a small round piping tip. Pipe a round of ganache onto flat side of half of cookies. Place remaining cookies, flat side down, on top of ganache. Let stand until ganache is set, 1 to 2 hours. Unfilled cookies will keep for 2 to 3 days. Once they are filled with ganache, the cookies are best served within a day.

 

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