Espresso and Chocolate Sandwich Cookie

Preheat oven to 350 F. Line 2 baking trays with parchment paper.

In a large bowl, sift together the flour, Espresso powder and salt.

In another bowl, cream 1/2 cup butter and sugar with a hand mixer until light and fluffy.

Gradually add the flour mixture to the creamed mixture. Beat just until just incorporated, and the dough comes together. Scrape down the sides of the bowl as needed.

Roll 1/2 teaspoon balls of dough and place onto the baking pans, then gently press on the tops to lightly flatten the balls. Bake cookies for 10 to 12 minutes. Remove from the oven and let cookies cool for a few minutes on the pans then remove them to a rack and let cookies cool completely.

Put the chocolate and 1 tablespoon butter into a microwave safe bowl. Heat in the microwave for 30 seconds at a time, stirring between each additional 30 second increment.

To assemble the cookies, spoon a teaspoon of chocolate mixture onto the bottom centre of one cookie. Place another cookie on top. Lightly press to evenly push the filling to the edge of the cookie. Continue this process until all the cookies are sandwiched.