Take your classic chocolate chip cookies to the next level with a silky layer of homemade ganache sandwiched in between. These cookies are soft, rich, and irresistibly decadent — the perfect treat for any holiday dessert tray.
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Read more in A New Way to Cookie at Crate Cooking School.
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Ganache-Stuffed Chocolate Chip Cookies
- Yield: Yields 24 cookies or 12 sandwich cookies 1x
Description
Take your classic chocolate chip cookies to the next level with a silky layer of homemade ganache sandwiched in between.
Ingredients
Scale
For the chocolate chip cookies:
- 1 cup + 2 tbsp flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup packed light brown sugar
- 6 tbsp unsalted butter, melted and cooled
- ¼ cup sugar
- 1 large egg, room temperature
- 1 tsp vanilla bean paste or pure vanilla extract
- ½ tsp almond extract
- ¾ cup semi-sweet chocolate chips or callets
For the ganache:
- 3 oz semisweet chocolate, finely chopped
- 2 tbsp cold unsalted butter, diced
- 1 tbsp light corn syrup
- 2 tbsp heavy cream
- ¼ cup powdered sugar, sifted
Instructions
For the chocolate chip cookies:
- Adjust oven rack to 325 degrees. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, whisk brown sugar, melted butter, and sugar until smooth. Add egg, vanilla, and almond extract and whisk until well combined.
- Add flour mixture and use a rubber spatula to stir until just combined. Add chocolate chips and stir until evenly combined. Place dough in fridge for 15 to 30 minutes to chill before proceeding.
- Using a 2 teaspoon scoop, place dough balls onto prepared baking sheet, leaving space in between (arranging them in staggered rows).
- Place baking sheet in oven and bake until edges are set and beginning to brown but still soft and puffy in the center, about 10 to 12 minutes. Allow to cool on a cooling rack for at least 10 minutes.
- Make the Ganache
For the ganache:
- Place chocolate, butter, heavy cream, and corn syrup in a large microwave-safe bowl. Microwave on high in 20-second intervals until melted, stirring between intervals.
- Stir in powdered sugar. Let stand at room temperature until thickened or refrigerate until thick and spreadable, about a half hour.
Story and Styling by Quelcy Kogel
Photography by Laura Petrilla
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