Chocolate Ganache Cookies

There’s something magical about baking that fills my heart with joy, and when it comes to sweet treats, Chocolate Ganache Cookies are at the top of my list. Picture a cozy afternoon in the kitchen, the aroma of melting chocolate wafting through the air, as I whip up a batch of these delicious cookies. Every bite is a delightful combination of soft, chewy cookie and rich, velvety chocolate ganache, making them the perfect indulgence for any occasion. Whether it’s a special gathering or just an ordinary day that needs a sprinkle of sweetness, these cookies never fail to bring a smile. I remember the first time I made them; my friends couldn’t get enough! They were gone in minutes, and I had to hide a few for myself. From that moment on, I knew I had to share this recipe with everyone. It’s not just about the ingredients; it’s about the joy of creating something delicious that can be shared with loved ones.

Recipe Ingredients for Chocolate Ganache Cookies

When it comes to baking, the quality of your ingredients can make all the difference. In this case, each component works in harmony to create the ultimate cookie experience. The star ingredient is undoubtedly the chocolate, especially when it’s melted into a creamy ganache. The butter, sugars, and eggs provide the foundation for a soft and chewy cookie, while the flour and baking soda help achieve the perfect structure. Let’s dive into the ingredients:

• ½ cup unsalted butter, softened (1 stick) – This creamy base adds richness and helps create a tender cookie.
• ½ cup granulated sugar – Sweetness that balances the deep flavors of the chocolate.
• ½ cup light brown sugar, packed – Adds moisture and a slight caramel flavor.
• 1 large egg – Binds the ingredients together and helps with leavening.
• 1 ½ teaspoons vanilla extract – A classic flavor that enhances the sweetness of the cookies.
• 2 tablespoons cream or half-and-half – Provides moisture and richness, crucial for the ganache.
• 1 ¼ cups all-purpose flour – The main structure of the cookie.
• heaping ½ cup, almost ⅔ cup unsweetened natural cocoa powder – Deep chocolate flavor that defines these cookies.
• 1 teaspoon baking soda – Helps the cookies rise and become fluffy.
• ¼ teaspoon salt, or to taste – Enhances all the flavors and balances sweetness.
• 2 cups semi-sweet chocolate chips – Adds chunky chocolate pieces for extra richness.
• 1 ⅓ cups semi-sweet chocolate chips, about 8 ounces – Used in the ganache for a smooth, molten topping.
• ½ cup cream or half-and-half, do not use regular or whole milk – Necessary for a rich ganache that sets perfectly.
• about ½ cup sprinkles, or as necessary – For a fun and festive finish!

The Method for Chocolate Ganache Cookies

Now that we have our ingredients ready, it’s time to get baking! Making Chocolate Ganache Cookies is a straightforward process that yields mouthwatering results. Follow these detailed steps to ensure you get it just right:

1. Begin by placing the softened butter and both types of sugar (granulated and brown) into the bowl of your stand mixer fitted with the paddle attachment. Mix on medium-high speed for about 3 to 4 minutes until the mixture is creamed and light in color. It should be fluffy and smooth—this is where the magic begins.
2. Next, stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract. Beat on medium-high speed for another 2 minutes until everything is well combined. The batter should look creamy and cohesive.
3. Now, it’s time to incorporate the cream. With the mixer still running, add it in and blend for about a minute. The batter may appear a bit grainy at this stage; don’t worry, it’s perfectly normal.
4. Reduce the mixer speed to low and add the flour, cocoa powder, baking soda, and salt. Mix until just combined, which should take about 1 minute. Be careful not to overmix; we want soft cookies!
5. Once combined, scrape down the sides of the bowl again and add in the semi-sweet chocolate chips. Mix on low speed for an additional 30 seconds, ensuring the chocolate is evenly distributed throughout the dough.
6. Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. Remember, the dough will be soft, so handle it gently. Place the mounds on a large plate or tray.
7. Cover the tray with plastic wrap and refrigerate the dough for at least 3 hours. You can chill it for up to 5 days if you’re planning ahead. This step is crucial for achieving the right texture; unchilled dough will spread too much while baking.
8. Once you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and help with even baking.
9. Take the chilled dough mounds out of the refrigerator and flatten them slightly with your palm. Space them at least 2 inches apart on the prepared baking sheet, as they will spread while baking. I usually bake 8 cookies per sheet to ensure even cooking.
10. Bake the cookies for about 8 to 10 minutes, or until the edges are set and the tops look just set, even if they’re slightly undercooked in the center. This is key for that soft, chewy texture. Don’t overbake; cookies will firm up as they cool.
11. After baking, allow the cookies to cool completely on the baking sheet. I prefer to leave them on the sheet rather than transferring them to a rack.
12. While the cookies are cooling, prepare the ganache. In a medium bowl, add the chocolate chips and set aside. In a microwave-safe measuring cup, heat the cream on high power until just boiling, which should take about 30 seconds. Keep an eye on it to avoid boiling over.
13. Pour the hot cream over the chocolate chips and cover the bowl with plastic wrap or foil to trap in the heat. Let it sit for about 10 minutes. This allows the chocolate to melt.
14. After 10 minutes, whisk the ganache mixture until smooth. If the chocolate chips haven’t melted completely, you can microwave the bowl for an additional 15 to 30 seconds. This should help create a silky ganache.
15. To finish, add about 1 to 2 tablespoons of ganache to the top of each cooled cookie. Use a spoon or offset spatula to spread it evenly. Finally, sprinkle with sprinkles for a fun and festive touch!

Substitutions and Tips

When making Chocolate Ganache Cookies, consider the following tips to enhance your baking experience:

• Storage: Cookies will keep airtight at room temperature for up to 5 days or in the fridge for up to 1 week. If storing with ganache at room temperature, ensure they are kept in a cool area.
• Freezing: Unbaked dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. This makes it easy to bake freshly made cookies anytime!
• Variations: Try adding different types of chocolate chips, such as white or dark chocolate, for a unique flavor twist.
• Serving suggestion: These cookies pair perfectly with a glass of cold milk or a warm cup of coffee.
• Garnishing: For a festive touch, use seasonal sprinkles or drizzle extra ganache on top before serving.

What Complements This Chocolate Ganache Cookies

• Milk: A classic pairing, a glass of cold milk balances the sweetness of the cookies perfectly.
• Coffee: Enjoy these cookies with a cup of your favorite coffee for a delightful afternoon treat.
• Ice Cream: For an indulgent dessert, serve a warm cookie with a scoop of vanilla ice cream on top.
• Fruit: Fresh berries or a fruit compote can add a refreshing contrast to the rich chocolate flavor.
• Seasonal Treats: These cookies are perfect for any occasion, from birthday parties to holiday gatherings.

FAQ

Conclusion

In conclusion, Chocolate Ganache Cookies are a delightful treat that combines rich flavors with an easy-to-follow recipe. These cookies are perfect for special occasions or simply as a sweet indulgence during the week. I encourage you to try making them at home; the joy they bring is worth every moment spent in the kitchen. Plus, sharing them with friends and family will undoubtedly create sweet memories that last a lifetime.

Chocolate Ganache Cookies

The ultimate comfort food, Chocolate Ganache Cookies are soft, chewy, and topped with a rich chocolate ganache. Perfect for satisfying your sweet cravings, these cookies are an easy and delightful treat to bake tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Desserts

Cuisine American

Servings 20 servings

Calories 180 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Large Pot
• Whisk
• Oven

Ingredients

  

• ½ cup unsalted butter softened (1 stick)
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 2 tablespoons cream or half-and-half
• 1 ¼ cups all-purpose flour
• heaping ½ cup unsweetened natural cocoa powder almost 2/3 cup
• 1 teaspoon baking soda
• ¼ teaspoon salt or to taste
• 2 cups semi-sweet chocolate chips
• 1 ⅓ cups semi-sweet chocolate chips about 8 ounces
• ½ cup cream or half-and-half, do not use regular or whole milk
• about ½ cup sprinkles or as necessary

Instructions

 

• Begin by placing the softened butter and both types of sugar (granulated and brown) into the bowl of your stand mixer fitted with the paddle attachment. Mix on medium-high speed for about 3 to 4 minutes until the mixture is creamed and light in color. It should be fluffy and smooth—this is where the magic begins.
• Next, stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract. Beat on medium-high speed for another 2 minutes until everything is well combined. The batter should look creamy and cohesive.
• Now, it's time to incorporate the cream. With the mixer still running, add it in and blend for about a minute. The batter may appear a bit grainy at this stage; don’t worry, it’s perfectly normal.
• Reduce the mixer speed to low and add the flour, cocoa powder, baking soda, and salt. Mix until just combined, which should take about 1 minute. Be careful not to overmix; we want soft cookies!
• Once combined, scrape down the sides of the bowl again and add in the semi-sweet chocolate chips. Mix on low speed for an additional 30 seconds, ensuring the chocolate is evenly distributed throughout the dough.
• Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. Remember, the dough will be soft, so handle it gently. Place the mounds on a large plate or tray.
• Cover the tray with plastic wrap and refrigerate the dough for at least 3 hours. You can chill it for up to 5 days if you're planning ahead. This step is crucial for achieving the right texture; unchilled dough will spread too much while baking.
• Once you're ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and help with even baking.
• Take the chilled dough mounds out of the refrigerator and flatten them slightly with your palm. Space them at least 2 inches apart on the prepared baking sheet, as they will spread while baking. I usually bake 8 cookies per sheet to ensure even cooking.
• Bake the cookies for about 8 to 10 minutes, or until the edges are set and the tops look just set, even if they’re slightly undercooked in the center. This is key for that soft, chewy texture. Don’t overbake; cookies will firm up as they cool.
• After baking, allow the cookies to cool completely on the baking sheet. I prefer to leave them on the sheet rather than transferring them to a rack.
• While the cookies are cooling, prepare the ganache. In a medium bowl, add the chocolate chips and set aside. In a microwave-safe measuring cup, heat the cream on high power until just boiling, which should take about 30 seconds. Keep an eye on it to avoid boiling over.
• Pour the hot cream over the chocolate chips and cover the bowl with plastic wrap or foil to trap in the heat. Let it sit for about 10 minutes. This allows the chocolate to melt.
• After 10 minutes, whisk the ganache mixture until smooth. If the chocolate chips haven’t melted completely, you can microwave the bowl for an additional 15 to 30 seconds. This should help create a silky ganache.
• To finish, add about 1 to 2 tablespoons of ganache to the top of each cooled cookie. Use a spoon or offset spatula to spread it evenly. Finally, sprinkle with sprinkles for a fun and festive touch!

Notes

• Storage: Cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. If storing with ganache at room temperature, ensure they are kept in a cool area.
• Freezing: Unbaked dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. This makes it easy to bake freshly made cookies anytime!
• Variations: Try adding different types of chocolate chips, such as white or dark chocolate, for a unique flavor twist.
• Serving suggestion: These cookies pair perfectly with a glass of cold milk or a warm cup of coffee.
• Garnishing: For a festive touch, use seasonal sprinkles or drizzle extra ganache on top before serving.

Keyword Chocolate cookie recipe, Chocolate ganache cookies, Dessert Recipes, easy cookie recipes

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.