Chocolate Coffee Cookies | Recipe
Sandwich Cookies with milk or dark cooking chocolate
Text:
Katharina Kuhlmann
Photography:
Roberta Dall'Alba
5 November 2026
These sandwich cookies are filled with a creamy ganache made from VIVANI Dark or Milk Cooking Chocolate and heavy cream. To give them an intense coffee flavour, both the ganache and the cookie dough contain instant coffee. The biscuits, darkened by cocoa powder, are cut out in classic shapes. They are baked in double batches and then decoratively filled with the ganache using a piping bag. These simple Chocolate Coffee Cookies are perfect for any occasion, e.g. as a sweet snack or with a cup of coffee.
Why VIVANI's Cooking Chocolates match perfectly with these cookies
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. But cooking chocolate is also ideal for chocolate sauces or ganaches (chocolate cream).
For these Chocolate coffee Cookies, you can use either Milk Cooking Chocolate or Dark Cooking Chocolate, depending on your preference. If you prefer a sweeter taste, you should opt for the milk chocolate version; using dark chocolate results in stronger cocoa flavours.
RECIPE: CHOCOLATE COFFEE COOKIES
Ingredients
Makes 22 cookies / 11 sandwiches
For the cookies:
220 g
white flour
2 g
salt
35 g
unsweetened cocoa powder
1 tbsp
instant coffee powder
100 g
icing sugar
140 g
cold butter
2
egg yolks
For the ganache:
200 g
heavy cream
200 g
VIVANI Dark or Milk Cooking Chocolate (as desired)
1 tsp
instant coffee powder
making
baking time
11 minutes
level of difficulty
easy
N°
01
For the dough, add flour, salt, cocoa, instant coffee, sugar, butter and egg yolks to a food processor and mix until you get a crumbly mixture. Then take it out the food processor.
02
Knead the dough on a floured work surface until it has a smooth texture. Flatten it out and cover it. Leave it to rest in the fridge for about 30-40 minutes.
03
In the meantime, prepare the ganache. To do this, heat the heavy cream and cut the cooking chocolate into small chunks.
04
Pour the hot heavy cream over the chocolate and let it melt.
05
Add the instant espresso powder and stir until you get a creamy consistency. Leave it to rest in the fridge. However, it shouldn’t necessarily be too firm.
06
To bake the cookies, preheat the oven to 180° C.
07
Take the dough out of the fridge, and roll it out on a floured surface (alternatively use two sheets of parchment paper) to a thickness of 5 mm.
08
Use a cookie cutter to cut out circles. If necessary, knead the dough again and cut out the remaining biscuits. You should end up with 22 circles.
09
Bake the cookies for about 11 minutes. Let them cool down completely.
10
Whip the ganache using a stand or hand mixer to make it fluffy. Then fill t into a piping bag.
11
Pipe some ganache on 11 cookies and top each with another cookie.
This is VIVANI
For 25 years, VIVANI has been producing high-quality chocolate from certified organic cocoa. The brand from Bochum (Germany) stands for transparent supply chains, long-term supplier relationships and high quality and social standards. In recognition of this commitment, VIVANI was awarded the German Sustainability Award in 2024.
VIVANI chocolates stand out visually thanks to their packaging, which features artwork by various artists. This also makes them ideal as attractive gifts.
Production takes place at the historic Weinrich chocolate factory in Herford, where every bar is crafted with a wealth of expertise and craftsmanship.
Milk Cooking Chocolate
Dark Cooking Chocolate
70 % Cocoa | vegan
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