Chocolate Ganache Chocolate Cookies
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There are chocolate chips and cocoa powder in the cookie dough and they’re topped with a rich, creamy, fudgy chocolate ganache.
It’s what a chocaholic’s dreams are made of.
The cookies are slightly chewy around the edges with super soft with tender, pillowy centers. The dough base is adapted from Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies and recently I made Peppermint Patty Chocolate Cookies with this dough. It’s my current favorite all chocolate cookie dough base.
There are two tablespoons of cream (or half-and-half) in the dough which makes the cookies creamy and moist but also makes for a very soft dough so it must be chilled before baking.
The cream also helps combat dryness which can plague chocolate cookies because of the drying effects of cocoa powder. Make sure not to overbake and you’ll be rewarded with a chocolate lover’s delight.
If you’ve never made ganache before, it’s ridiculously easy and sounds much fancier and trickier than it really is. All you have to do is heat cream or half-and-half and pour it over chocolate chips. The secret is being patient and letting time do the work for you.
The warm cream softens the chips and in about 10 minutes you can whisk the mixture smooth. The ganache is soft but not runny at room temp and hardens up more in the fridge. It’s the perfect ‘sand trap’ for lots of sprinkles. Switch up the color of the sprinkles depending on the season such as red/green for Christmas, pastel for spring and Easter, orange/black for the fall and Halloween, etc.
Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 107mgCarbohydrates: 39gFiber: 2gSugar: 29gProtein: 3g
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