Cherry Chocolate Espresso Teesa Cookies

Theresa Hayes of "Teesa’s Sweets"

A chocolaty moist espresso brownie cookie topped with cherry filling and fresh whipped cream.

Prep Time 32

Cook Time 23

Total Time 55

Servings 12 cookies

Stand or Hand Mixer
Jumbo Muffin cupcake pan or 4 inch pan Can use regular cupcake pan, just adjust amounts.
Kitchen Scale

1 cup AP Flour
¼ cup Self Rising Flour
¼ cup Espresso Powder or Instant Coffee Crystals *I use decaf. These are strong on coffee flavor. Just use less if you don’t want the flavor of the coffee as strong.
1 tsp Baking Powder
1 tsp Sea Salt
¾ Cup Shortening
¾ Cup Dutch Cocoa Powder Can also use Reg Cocoa Powder
2¼ Cup Granulated Sugar Also known as Castor in UK
1 tsp Pure Vanilla Extract
4 Lrg Eggs

1 cup Heavy Whipping Cream
1/4 cup Sugar
1 tsp Pure Vanilla Extract Can use vanilla paste, or fresh vanilla bean caviar instead if you wish.

Combine both flours, Espresso Powder or coffee, baking powder & salt. Whisk to combine. Set aside.
In a med to lrg sauce pan, melt shortening over low heat. Stir in cocoa and remove from heat.
Mix in sugar and vanilla, then add in eggs one at a time.
Add in flour mixture, and stir just until combined.
Divide out batter into 12 jumbo cupcakes. (This is approx 90g each)
Bake at 350℉ for 21 to 23 min. Don’t over-bake.

Add Heavy Whipping Cream, sugar and vanilla to stand mixer. Using whisk attachment mix on high until thick and creamy.( I usually like to over-whip mine a bit so that it becomes very stable, plus I just really like it better.)
Add Whipping Cream to piping bag with decorative tip, so that it’s ready to pipe on top when cookies are finished. I use tip #1M.

When cookies come out of oven, allow them to cool for 10 to 15 minutes, then go around each cookie with a knife to loosen them. They won’t be completely cool at this point, but you need them a bit warm.
Once they are loosened from the pan, remove them. I usually put a cookie sheet on top then carefully invert them.
Once they are are out of the pan, take the back of a measuring teaspoon, and make a hole in the top middle of each cookie.
Fill in the top of each cookie with about 3 of the cherries. Once they all have 3 cherries, go back and evenly redistribute what’s left.
Pop them in the fridge a bit to cool more before putting the whipping cream on them.

Remove the cookies from the fridge, and pipe whipped cream on the top of each.
Put shaved chocolate on the top of each, and Voila, they are done! Not try not to eat them all before your guests arrive!