Ganache Stuffed Chocolate Chip Cookies
I enjoyed my Mexican Hot Chocolate Cookies Filled with Dulce de Leche so much that I decided to try something similar with my Next Level Chocolate Chip Cookies. I thought dulce de leche would be too sweet for these cookies so instead I made a salted chocolate ganache with a bit of added espresso powder. The results were amazing! The cookies baked up crispy-chewy with a gooey chocolate centre.
Servings: 34 yield(s)
Prep Time: 150 mins
Cook Time: 10 mins
Total Time: 160 mins
Ingredients
    For the Cookie Dough
  • 227 g unsalted butter (1 cup)
  • 200 g granulated sugar (1 cup)
  • 250 g brown sugar (1 1/4 cup)
  • 2 whole eggs
  • 2 egg yolks
  • 4 tsp vanilla extract
  • 420 g all-purpose flour (3 cups)
  • 1 tsp salt
  • 1 tsp baking soda
  • 340 g chocolate chips (2 cups)
    • For the Ganache
  • 170 g semi-sweet chocolate, chopped (or 1 cup chocolate chips)
  • 118 ml heavy cream (1/2 cup)
  • 1 tsp instant espresso powder (optional)
  • 1/2 tsp sea salt
Instructions
    For the Cookie Dough
  1. Melt butter in a 10-inch skillet over medium-high heat.
  2. Continue to cook, swirling pan constantly until butter is dark brown and has a nutty aroma, about 1-3 minutes.
  3. Set butter aside to cool a bit in a bowl while you prepare your other ingredients.
  4. In a medium bowl, mix flour, salt and baking soda.
  5. Mix sugars in a bowl.
  6. Add melted butter and egg and vanilla and mix to combine after each addition at low speed.
  7. Add flour mixture and mix until combined.
  8. Fold in chocolate.
  9. Cover and chill in the fridge for 1-2 hours, or up to 1 day.
    10. For the Chocolate Ganache
  10. Place chocolate, cream and instant espresso powder in a microwave-safe bowl. Cook in 15-20 second bursts, stirring between each interval until chocolate is completely melted and the mixture is homogenous. Stir in sea salt. Chill in the fridge until the consistency of peanut butter, about 1 hour.
  11. Measure out teaspoon dollops of ganache and place on a parchment-lined baking sheet (34 dollops in total). Freeze until solid, about 30 minutes. This will make the ganache easier to handle when filling the cookie dough.
  12. Preheat the oven to 350F/180C
  13. Working with one ball at a time, form the ball into a bowl-like shape. Place one of the ganache dollops in the centre and form the ball of dough back around the ganache, making sure to seal it up completely in the middle of the ball.
  14. Place on one of your baking sheets and press into a hockey puck shape. Sprinkle with sea salt. Place 8 cookies on each cookie sheet.
  15. Bake two trays at a time for 8 - 10 minutes until tops are set and beginning to turn golden. Cool on the pans for 5 minutes before removing them to a rack to cool completely.