Mocha Buttercream-Filled Double Chocolate Sandwich Cookies
- 2 cups semisweet chocolate chips, divided
- 1/2 cup heavy whipping cream
- 1 1/2 tablespoon, divided instant espresso
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (19.5 to 19.8-ounce) box brownie mix
- 1/3 cup vegetable oil
- 3 tablespoons water
- 2 large eggs
- 1 cup coarsely chopped pecans
Stir 1/2 cup of the chocolate chips, cream, and 1 tablespoon espresso powder in a medium, heavy-bottomed saucepan set over medium-low heat until chocolate melts and coffee dissolves. Remove from heat and cool to room temperature.
Beat the butter, powdered sugar, and vanilla in a medium mixing bowl with an electric mixer until blended. Beat in chocolate mixture. Refrigerate until slightly firm but not hard, about 10 minutes. Preheat oven to 350 degrees F. Spray cookie sheets with nonstick cooking spray.
In a large mixing bowl mix, the box brownie mix, oil, water, eggs, and remaining espresso powder with a wooden spoon until just blended and all dry ingredients are moistened. Stir in pecans and remaining chocolate chips.
Drop by teaspoonfuls, 2 inches apart, onto cookie sheets. Bake for 7-8 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer cookies to wire racks and cool completely.
Spread filling on half the cookies Top each frosted cookie with another cookie. Gently press together.