Description
These Chocolate Ganache Cookies feature a rich, tender cocoa cookie exterior rolled in coarse sugar and filled with a smooth, luscious chocolate ganache center, perfect for chocolate lovers looking for a decadent yet easy-to-make treat.
Ingredients
Cookie Dough
- 1 cup butter (softened)
- 1½ cups granulated sugar
- 1 egg
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 teaspoon vanilla extract
Coating
- ¼ cup coarse sugar for rolling cookies
Filling
- 1 recipe chocolate ganache filling (cooled completely)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and Kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Shape and Coat Cookies: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of the dough and roll them into balls. Roll each dough ball in the coarse sugar to coat completely, which gives the cookies a delightful crunchy exterior.
- Bake the Cookies: Place the sugar-coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for approximately 10 minutes, or until the cookies are set around the edges but still soft in the center. Remove from the oven and allow to cool completely on the baking sheet.
- Assemble Cookies with Ganache Filling: Once the cookies are completely cooled, carefully slice them in half horizontally. Take a spoonful of the cooled chocolate ganache filling and spread it evenly on the bottom half of each cookie, then sandwich with the top half. Gently press to adhere.
- Serve and Enjoy: Arrange the assembled cookies on a serving platter. These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Before serving, allow refrigerated cookies to come to room temperature for the ganache to soften.
Notes
- Ensure the ganache filling is completely cooled before filling to prevent melting the cookies.
- For a stronger chocolate flavor, you can use Dutch-process cocoa powder instead of natural cocoa powder.
- These cookies can be stored in the refrigerator for up to a week due to the ganache filling.
- Coarse sugar coating adds texture; if unavailable, granulated sugar can be used instead.
- Allow cookies to cool fully before slicing to avoid crumbling.
