Description
Rich and chewy dark chocolate cookies with a velvety smooth chocolate ganache filling.
Ingredients
Scale
- 1 1/2 cups (188 g) all-purpose flour
- 1/2 cup (40 g) cocoa powder, Dutch process
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks (at room temperature)
- 1 1/2 tsp vanilla bean paste or extract
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
- Optional: nonpareils for sprinkling on top
Instructions
- Make Dough: Whisk dry ingredients. Cream butter and sugars. Beat in egg yolks and vanilla. Mix in dry ingredients just until combined. Scoop dough into 34 balls and create an indent with a 1/4 tsp measure.
- Chill and Bake: Chill indented dough for at least 1 hour. Preheat oven to 350°F. Bake for 9–11 minutes. Immediately press indents again while hot. Cool completely.
- Make Ganache: Heat heavy cream until just about boiling. Pour over chocolate chips and let sit for 1 minute. Stir until smooth.
- Assemble: Fill each cookie well with about 1 tsp of ganache. Sprinkle with nonpareils, if desired. Chill in the fridge for 10-15 minutes to allow the ganache to set.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg