Zutaten für Ganache Filled Chocolate Cookies From Scratch
- 6 ounces (170g) semi-sweet chocolate chips
- 1 cup heavy cream
- 1 1/2 cups granulated sugar (for cookies)
- 1 cup (2 sticks) unsalted butter (for cookies)
- 1 teaspoon vanilla extract (for cookies)
- powdered sugar (optional)
- Cocoa Powder
- finely ground coffee (optional)
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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Zubereitung von Ganache Filled Chocolate Cookies From Scratch
- **Ganache:**
- In a small saucepan, combine 1 cup heavy cream and 1/2 cup granulated sugar.
- Bring to a gentle simmer over medium heat, stirring occasionally, until sugar dissolves completely. Do not boil.
- Remove from heat and stir in 6 ounces (170g) semi-sweet chocolate chips, 4 tablespoons (1/2 stick) unsalted butter, and 1 teaspoon vanilla extract.
- Stir until chocolate is completely melted and the mixture is smooth and glossy.
- Pour ganache into an airtight container and refrigerate overnight.
- **Cookie Dough:**
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add flour 1 tablespoon at a time until a smooth dough forms.
- Cover the dough and chill in the refrigerator for at least 3 hours, or preferably overnight.
- Once both the ganache and dough are chilled, prepare the ganache balls: Roll the ganache into 1/2-inch balls.
- Optionally, roll the ganache balls in powdered sugar, finely ground coffee, or a 50/50 mixture of both.
- Roll 1-inch balls of cookie dough and flatten each into a 1/4-inch thick, palm-sized disc.
- Place a ganache ball in the center of each cookie dough disc, and carefully wrap the dough around the ganache, sealing completely.
- Place dough balls 2 inches apart on a baking sheet lined with parchment paper.
- Bake at 375°F (190°C) for 10 minutes.
- Let cookies cool on the baking sheet for at least 10 minutes before serving. Caution: Ganache will be very warm immediately after baking.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
26g
Carbs
6g
