Intelligentsia Chocolate Espresso Thumbprints, Pure Cookie Goddess

Have you ever kissed a goddess?  Neither have I, but these Chocolate Espresso Thumbprints are the next best thing to locking lips with a sweet deity.  It takes a bit of time poking, prodding, and filling in these little guys but in the end, this chocolate espresso delight is one of those delectables that you’ll never forget eating.  They fancy up any white plate or dish and just look at them – they’re absolutely gorgeous!  A friend of mine told me once that eating this cookie made them feel like they’d just stepped into a chocolate spa. Can you even imagine that? 

Chocolate Espresso Thumbprints

I am a tried-and-true coffee lover. If you’ve ever met me early in the morning, you will know that unless I get my coffee first thing, then we have nothing to talk about. So it seemed perfectly fitting that this cookie would hit all of the right notes of chewy coffee goodness – in my book. This chocolate fudge creaminess paired up with a glass of iced coffee will take you to java nirvana. We’re talking next-level coffee fix!

Start off by making up a fun, sweet concoction of ground coffee (I used Intelligentsia Black Cat Espresso). After you’ve chilled the dough, grab an ice cream scooper. This is where the down-and-dirty part begins! Roll the dark chocolate dough into perfectly even balls. Yes, your hands, counter, kitchen tools – everything will get a bit messy but it’s so worth it.

Chocolate Espresso Thumbprints

ALRIGHT NOW…STOP!  Do not eat the dough yet. I know it’s hard but you can do it. There are only a couple of steps left. To integrate the choco “fix,” grab a wine cork (I know, another addiction, right?) and gently press it into the center of the ball to create a perfect, cozy home for your fudge.

Once your hot fudge is ready, let it cool for a few minutes and it’s…filling time!  Grab a ziploc bag or a piping bag (if you have one on hand) and load in your gooey fudge.  Cut off one corner of your bag, and get going.  Start filling up each cookie to the brim. And remember – anything that drips outside of the cookie is fair game to eat.  

Once they’re all filled up, put these babies in the refrigerator fast as the chocolate needs to set.  I promise you are almost there. Soon enough you will be able to consume as many chocolate espresso cookies as you desire.

I upped the ante and paired these cookies with an iced coffee.  You may now take this moment to embrace your inner goddess and experience a chocolate paradise in your mouth.  (Iced Coffee Tip: I used Dave’s Mocha Coffee Syrup over ice cold milk with a few ice cubes.) Cheers to full chocolate bliss…!

Chocolate Espresso Thumbprints

Credits: Adapted from Cookie Love, Mindy Segal

Photos by: Maria Hedrick Photography

Chocolate Espresso Fudge Cookies

By TheSweetNerd  

June 20, 2016

Credit: Adapted from Cookie Love, Mindy Segal

  • Prep: 30 mins
  • Cook: 1 hr

Ingredients

Espresso Chocolate Cookie

1 cup unsalted butter, at room temperature

1 1/3 cup granulated sugar

1 extra large egg

1 extra large egg yolk

2 Tablespoons heavy cream

1 teaspoon pure vanilla extract

2 cups ap flour

1 cup dutch processed cocoa powder

1 teaspoon kosher salt

1/2 teaspoon sea salt flakes

Sugar Mixture For Rolling Cookie

1/2 cup sanding sugar

1 T (or more) ground espresso (Intelligentsia Black Cat Classic is amazing)

Fudge

1 1/2 cups heavy cream

3/4 cup plus 2 Tablespoons sugar

1 Tablespoon corn syrup

2 ounces unsweetened chocolate

3/4 teaspoon kosher salt

1/8 cup unsalted butter (1 ounce), at room temperature

1 Tablespoon coffee extract

Directions

1Mixer (Paddle Attachment): Mix the butter briefly, then add sugar and beat until aerated (4 min).

2Bowl 1: Combine wets - egg, yolk, heavy cream, and vanilla in a bowl.

3Bowl 2: Combine dries - flour, cocoa, and salts.

4Mixer: Add the wets on low speed (it will look like cottage cheese for a second) and then scrape down mixer. Turn on medium speed and mix until combined. Now, add the dry ingredients all at once. Be sure to scrape down the sides after 10 seconds or so, and keep mixing until the dough is combined. Don't over mix. You just want it to come together. Wrap in plastic wrap and chill for 2 hours or overnight.

5Remove chilled dough. Scoop balls with an ice cream scooper for even size. Use your hands to roll into perfect balls. Next, roll in sugar mixture. Last, make an indentation using the end of a cork for the fudge. Place on baking sheet and bake at 350F for 8 -10 minutes or until done. Cool before assembly.

Hot Fudge

1Saucepan: Over medium high heat, combine cream, sugar, and syrup until dissolved (3 min). Add the chocolate and salt and bring to a boil and whisk vigorously. Lower to a gentle simmer so that the bubbles percolate in the center in the pot. Cook, stirring often to avoid scorching the bottom. You are cooking for about 20-30 minutes until the mixture breaks and the oils separate from the solids.

2Now, whisk in the butter and 1 Tablespoon of coffee extract flavoring. Let cool. Last up to 6 months in refrigerator.

Assembly

1Fill cookies with fudge. (If fudge is too hard, heat it in a pot just until it starts to melt. Stir well, and then transfer to a ziploc or piping bag). Refrigerate the cookies until the hot fudge has set 30 minutes or so. Enjoy!

This recipe requires the dough to be chilled for 2 hours or overnight.

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Chocolate Espresso Thumbprints

1 Comment

  • April Davila
    2 years ago

    I can’t wait to try this one! It’s seriously my two favorite flavors put together.

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