Description
Indulge in rich, soft chocolate cookies topped with a glossy, decadent ganache glaze. These classic American dessert treats offer a perfect balance of cocoa depth and sweet creaminess, enhanced by the silky chocolate topping. Ideal for holiday gatherings or any time you crave a comforting chocolate delight.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Ganache Glaze:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate (finely chopped)
- 1 tablespoon butter
Instructions
- Prepare the Oven and Dry Ingredients: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine fully.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and milk until the mixture is smooth and well combined, ensuring a uniform batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until a soft, cohesive dough forms without overmixing to keep cookies tender.
- Portion and Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Slightly flatten each cookie with the back of a spoon or your fingers for even baking.
- Bake Cookies: Bake in the preheated oven for 8–10 minutes until the cookie edges are set but the centers remain soft, maintaining a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before adding the ganache.
- Make Ganache Glaze: In a small saucepan, heat the heavy cream until it is just simmering. Remove from heat and pour over the finely chopped semi-sweet chocolate placed in a heatproof bowl. Let it sit undisturbed for 1 minute to melt the chocolate.
- Stir Ganache and Add Butter: Stir the cream and chocolate together until smooth. Add the tablespoon of butter and stir until the ganache is glossy and fully combined.
- Glaze Cookies: Spoon or drizzle the ganache over the cooled cookies evenly. Allow the glaze to set at room temperature or refrigerate if a firmer finish is desired.
Notes
- Add ½ teaspoon espresso powder to the dough to intensify the chocolate flavor.
- Store cookies in an airtight container for up to 4 days to preserve freshness.
- For extra indulgence, sprinkle flaky sea salt or chopped nuts on the ganache before it sets.
