Flavor of the Month ~BOOZY~
The Flavor of the Month at Bake at 350 is Boozy! I’ve made delicious Kahlua cupcakes in the past and also a cake truffle made with Kahlua but this time I thought I’d pair my new found love of cinnamon and chocolate with Kahlua. It’s a perfect fit! (and I had a huge bottle of kalhua)
These delicious chocolate, cinnamon sugar cookies are sandwiched with a kahlua chocolate ganache and they’re incredible! The inspiration for this recipe comes from a book titled Celebrating Cookies.
I didn’t measure the ingredients for the ganache (if you’re a regular reader this shouldn’t surprise you!) Just omit the butter and work in enough kahlua to achieve your desired flavor!
Chocolate Sugar Cookie Sammies
- 3/4 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup sugar
- 2 cups all purpose flour
- 2 tbsp cocoa (more flour may be required)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- cinnamon/sugar for rolling cookies
Preheat oven to 400 degrees
In a large bowl, beat the oil, eggs and vanilla until blended. Add the sugar and beat until smooth. In another bowl, combine flour, cocoa, cinnamon, baking powder and salt. Add dry ingredients to wet ingredients and mix to combine.
At this point my dough was WAY too sticky to roll or scoop into balls. Slowly add more flour until you have a dough that can be rolled into balls but is still soft.
Using a cookie scoop, scoop or roll into small balls. (make sure they are all the same size)
Roll balls in cinnamon sugar mixture and place on a lined cookie sheet. Flatten cookies with the bottom of a glass that’s been dipped in sugar
Bake for 5-7 minutes. Remove cookies to wire rack and let cool.
- 6 oz bittersweet chocolate, chopped (I used Lindt dark chocolate 70%, it was delicious)
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
- 2 tsp vanilla
Heat the cream, pour over chopped chocolate and let sit for 1 minute. Whisk until the cream and chocolate come together and add flavoring such as vanilla or kahlua.
Cool the ganache in the fridge for about 30 minutes or until it’s firm enough to be piped or spread on cookies. Pipe or spread ganache on the bottom of a cookie and sandwich together with another cookie. YUM.