Photo: Peden & Munk; Styling: Amy Wilson    
Prep and Cook Time
50 Mins
Chill and Cool Time
2 Hours 30 Mins
Makes 16 sandwich cookies

Prepare to abandon all restraint when you try one of these cookies made with melted chocolate and chocolate chips and layered with a chocolate ganache filling.

How to Make It

Step 1

Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then remove from heat and let cool slightly.

Step 2

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, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.

Step 3

Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, stir.

Step 4

Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don't overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.

Step 5

Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)

Step 6

Make ahead: Dough and ganache, up to 2 days, chilled. Filled cookies, up to 2 days, chilled, or 2 months, frozen. Serve at room temperature.

Step 7

Note: Nutritional analysis is per sandwich cookie.

Chef's Notes

The cookies are most irresistible if they're still soft after baking; test-bake one to judge how long they take in your oven.


The Sugar Cube, Portland, Oregon

Also appeared in: Sunset, March, 2009

Ratings & Reviews

JudyW77's Review

December 18, 2012
After reading the reviews of others, I made these cookies as the centerpiece of our holiday cookie plates. However I found them overwhelming, so chocolatety that they were almost bitter. I was very disappointed and would not make them again! I've come back to edit my review because at least some of the folks I gave the cookie plates to must have enjoyed them because they have asked for the recipe. So, obviously I'm the one who was overwhelmed by the chocolate.

AmyTrixie's Review

December 19, 2010
Cut down on the Espresso Powder by half per previous review. Delicious!!! Would make again for any special occasion! I am disappointed and frustrated only in Multnomah Girl's review: why bring down the rating because YOU don't approve of the nutritional content? You didn't even make them! You've taken it upon yourself to lower the rating because we're all too stupid to read the nutritional info ourselves? Unfair... very unfair. Don't rate if you didn't make.

AtlSuz's Review

December 19, 2011
These are just SO good. The only thing I changed was the cookie size. I made some with 2 Tbsp of dough for each cookie - by the time you stack two with ganache its the size of a sandwich! I made the remainder of the dough into 1 Tbsp cookies and it is a much better size for us. So rich and chocolately, its a bit much for every day but great for a special occasion.

HilaryAR's Review

March 06, 2009
Kind of time consuming - VERY delish though! I didn't care for the taste of the espresso powder. 1 T is too much for me. LOVED them.

jmmack's Review

October 05, 2010
I made these for a Girls' Night and everyone LOVED them! They are so yummy and rich. One is all anyone needed with a warm cup of coffee or milk! Takes a bit of work but well worth it!

calah6996's Review

December 02, 2011

NiaCapri's Review

December 22, 2010
I've made these several times and every time they turn out perfect. Anyone who loves chocolate should defnitely give these a try. I always have requests to make them again. I omit the nuts so that they are all about the chocolate. Espresso powder isn't at my local grocery store so I have used coffee instead before. Also, buying that much chocolate (especially if you double the recipe) can be pricey, but it is worth it. Don't rate the recipe if you haven't tried it or made it.

sugahaddict's Review

January 17, 2014
I used Guittard chocolate bars and chips for this recipe. The cookies alone are very, very rich, and when the ganache was added, they were just too much. I love chocolate, and dark chocolate in particular, but I think there is really too much of it here. It needs balance which I believe the pecans are supposed to provide, but it wasn't enough. This is basically a recipe of dark chocolate, butter, cream and nuts - I'll save myself the trouble (and it was A LOT of work) and have a chocolate bar instead :) I gave it two stars instead of one since the flavor of the cookies were good.

multnomahgirl's Review

May 03, 2010
I would have given this 5 stars as it looks so delicious but with 31 grams of fat and over 400 calories per cookie, I won't be making this one. Maybe a good candidate for a recipe makeover.