Triple Threat Chocolate Cookies Makes sixteen sandwich cookies: 10 ounces bittersweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 1/4 cup unsalted butter, cut into chunks 3 large eggs, at room temperature 1 cup plus 2 tablespoons sugar 1 tablespoon instant espresso powder 2 teaspoons vanilla extract 6 tablespoons flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1-1/2 cups bittersweet chocolate chips 1 cup finely-toasted pecans Ganache:6 ounces bittersweet chocolate, chopped 3/4 cup heavy whipping cream Put chopped chocolates and butter in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted. Remove from heat and let cool slightly. Whisk eggs, sugar, espresso powder and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder and salt. Stir into chocolate mixture until evenly mixed. Stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes. Meanwhile, make ganache. Put chopped chocolate in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted. Let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1-3/4 hours and up to two days. If ganache becomes too firm to spread, transfer to a microwave safe bowl and microwave for a few seconds to soften. Then stir. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Scoop two tablespoon portions of dough onto sheets, spacing about one inch apart. Press dough to flatten to even 1/2-inch thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about ten minutes. Do not overbake. Switch position of baking sheets halfway through. Let cookies cool on sheets on racks. Generously spread flat sides of half of the cookies with ganache. Top with remaining cookies. You may have a little leftover ganache. Chill filled cookies airtight up to two days or freeze. Serve at room temperature.
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