Cappuccino Chocolate Bites
Cookies were one of the first things I ever learned to “properly” make. With my Mom by my side, I dutifully mastered the art of baking up classic chocolate chip cookies, sugar cookies, shortbread cookies and countless others.
Today, cookies are still one of my favorite things to mix up in my kitchen. Perfectly portion controlled (um…unless you eat 6 like I always do), easy to share with family and friends and almost endlessly customizable, cookies are pretty much the best darn thing every invented.
These Cappuccino Chocolate Bites are kind of a new obsession of mine. First, I think they are rather adorable and lovely to look at. But not so adorable that you’ll feel bad about shoving them all in your face. Because that is exactly what is going to happen once you start eating these. It’s hard to stop just after one.
The coffee flavor is pleasantly strong here. The chocolate ganache filling is smooth and silky. And the cookie itself somehow manages to be somewhat crumbly and soft all at the same time. It’s pure cookie magic. And it’s also purely addicting.
Make these and share them with the people you love. Or save them all for yourself. I won’t tell.
Recipe from Martha Stewart’s Cookies
Cappuccino Chocolate Bites
- For the Ganache Filling
- 2 1/2 ounces milk chocolate, finely chopped
- 1/3 cup heavy cream
- For the Cookie Dough
- 6 tablespoons unsalted butter, softened at room temperature
- 1/4 cup powdered sugar
- 1/4 tsp. vanilla extract
- 2/3 cups all-purpose flour
- 1 tablespoon ground coffee
- 1/8 tsp. salt
- For Garnish
- Powdered sugar
- Cocoa powder
- Make the ganache filling. Place the chopped chocolate in a medium sized bowl and set it aside. Bring the cream to a simmer in a small saucepan over medium heat. Once the cream is simmering, pour it over the chopped chocolate and stir until the chocolate is melted and the mixture is smooth. Place a piece of plastic wrap onto the surface of the ganache and refrigerate it for at least 4 hours, or up to overnight.
- Meanwhile, make the cookie dough. In your mixer with the paddle attachment, combine the butter and powdered sugar on medium-high speed until pale and fluffy. Then beat in the vanilla extract. Add in the flour, ground coffee and salt. Beat on medium-low speed until the flour is incorporated and the dough comes together. Using your hands, shape the dough into a disk and wrap it in plastic wrap. Place in the refrigerator for 60 minutes to chill.
- Pre-heat your oven to 350 degrees. Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes. Remove the plastic wrap and place the dough disk between two pieces of parchment paper. Using a rolling pin, roll the dough between the parchment paper to an 1/8-inch thickness. Using a small cookie cutter, cut out shapes in the dough and then transfer them using a spatula to a parchment-paper lined baking sheet. Re-roll the scraps and continue making cut-outs until all the dough is used up. Place the baking sheet in your freezer for 10 minutes.
- After 10 minutes, remove the baking sheet from your freezer and place it directly into your pre-heated oven for 9 minutes. The cookies should be set, but not browned. Remove and let the cookies cool on their baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
- Once the cookies are completely cooled, you can assemble them into sandwiches. Whisk the cold ganache until it becomes fluffy. Then spread 1-2 teaspoons of the whisked ganache onto the bottoms of half of the cookies. Top with the remaining cookies. Dust with powdered sugar and cocoa powder, if desired.
- Cookies can be stored in an airtight container in your refrigerator for 3-4 days.