Ganache Filled Chocolate Cookies From Scratch Recipe

How to Make Ganache Filled Chocolate Cookies From Scratch

1. **Ganache:**
2. In a small saucepan, combine 1 cup heavy cream and 1/2 cup granulated sugar.
3. Bring to a gentle simmer over medium heat, stirring occasionally, until sugar dissolves completely. Do not boil.
4. 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.
5. Stir until chocolate is completely melted and the mixture is smooth and glossy.
6. Pour ganache into an airtight container and refrigerate overnight.
7. **Cookie Dough:**
8. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
9. Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
10. 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.
11. 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.
12. Cover the dough and chill in the refrigerator for at least 3 hours, or preferably overnight.
13. Once both the ganache and dough are chilled, prepare the ganache balls: Roll the ganache into 1/2-inch balls.
14. Optionally, roll the ganache balls in powdered sugar, finely ground coffee, or a 50/50 mixture of both.
15. Roll 1-inch balls of cookie dough and flatten each into a 1/4-inch thick, palm-sized disc.
16. Place a ganache ball in the center of each cookie dough disc, and carefully wrap the dough around the ganache, sealing completely.
17. Place dough balls 2 inches apart on a baking sheet lined with parchment paper.
18. Bake at 375°F (190°C) for 10 minutes.
19. Let cookies cool on the baking sheet for at least 10 minutes before serving. Caution: Ganache will be very warm immediately after baking.