Chocolate Espresso Fudge Cookie

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 1/2 cup Brown sugar
  • 1/2 cup Butter flavored crisco
  • 1/2 cup Chocolate
  • 1/2 cup Dutch cocoa powder
  • 1/2 tsp Kosher salt
  • 1 cup Semi-sweet chocolate chunks
  • 1 tsp Vanilla extract

• Drinks

  • 1 1/2 tsp Espresso, powder

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Heavy cream

Found on shugarysweets.com

Description

Ingredients

• 1/2 cup butter
• 1/2 cup butter flavored Crisco
• 1 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 2 eggs
• 2 cup all purpose flour
• 1/2 cup dutch cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp espresso powder
• 1 cup semi sweet chocolate chunks
• 1/2 cup heavy cream
• 1/2 cup chocolate sprinkles (jimmies)

Directions

• In a large mixing bowl, beat butter, crisco and brown sugar for 2-3 minutes until combined. Beat in vanilla, salt and eggs. Add flour, cocoa, baking powder and espresso powder. Refrigerate cookie dough for one hour. Prepare baking sheets with parchment paper. Drop dough by 1 Tbsp scoop onto baking sheet. Dip tops of each dough ball into a bowl with the chocolate sprinkles. Bake in a 375 degree oven for 9-11 minutes. Allow to cool slightly on baking sheet, then cool completely on wire rack. For the filling, heat heavy cream in a small saucepan until warm. Remove from heat and whisk in the chocolate chunks until smooth. Refrigerate filling for one hour. When ready to make filling, beat with a wire whisk attachment to mixer until fluffy and desired consistency. Scoop into a ziploc bag, snip off the corner. Pair sandwich cookies with like sized cookies. Pipe filling onto one cookie, slightly pressing the second cookie on top. Store in a covered container for up to one week. ENJOY.