Espresso Brownie Sandwich Cookies

First impressions. I've heard something really interesting about first impressions. You would think, that only two people are present when two meet for the first time. But there are actually six people present. The first person is who you really are. The second person is who the other person really is. The third person is who you assume the other person is. The fourth person is who that person assumes you are. The fifth person is who you present yourself as. The sixth person is who the other person presents as.

And it's so true. It's hard to be the real you when you meet someone for the first time. And it's hard to see the other person as who they really are. First impressions are important. But they are also very bull shitty.

Recipe from: Broma bakery

The Recipe

INGREDIENTS

For the brownie cookies

1/2 cup butter, room temperature

1 cup light brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup cocoa

1/2 cup flour

1/2 teaspoon baking soda

For the espresso buttercream

6 tablespoons salted butter

2 tablespoons instant espresso powder

1 1/4 cups powdered sugar

1 teaspoon milk

DIRECTIONS

Preheat oven to 350°F. Grease or line two baking sheets with parchment paper. Set aside.

In a standing mixer with a paddle attachment, cream butter and brown sugar on medium for 2 minutes. Add in the egg, vanilla extract, and salt and beat 1 minute more.

Turn mixer to low and mix in cocoa, flour, and baking soda, mixing until just combined.

Use a ½ oz cookie scoop (or use a 1 oz cookie scoop and divide the dough in half) to scoop balls of dough. Roll each ball between palms to form a perfect circle, then place on prepared baking sheet and push down slightly, making a slightly flattened disk. You should have between 36-38 scoops of dough.

Bake for 7 minutes, then remove from heat and allow cookies to cool on baking sheets until they reach room temperature.

To make the buttercream, beat the butter, espresso powder, sugar, and milk until light and fluffy, about 2 minutes. Place frosting into a piping bag with a medium tip.

Pipe roughly 1 tablespoon of frosting onto half of the cookies, then sandwich with remaining cookies. Keep refrigerated. Will last up to 5 days in the fridge.