Ingredients
Scale
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips (200 g)
- 1/2 cup heavy whipping cream (120 ml)
For the Chocolate Cookies:
- 1 1/2 cups all-purpose flour (188 g)
- 1/2 cup Dutch process cocoa powder (40 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened (168 g))
- 3/4 cup light brown sugar (packed (165 g))
- 1/4 cup granulated white sugar (50 g)
- 2 egg yolks (at room temperature)
- 1 1/2 teaspoon vanilla
- Powdered sugar (for dusting on top)
Instructions
For the Chocolate Ganache:
- Line a small baking sheet with parchment paper.
- In a small bowl, add the chocolate chips.
- Heat the heavy cream until just about boiling, then pour it over the chocolate chips.
- Let it sit for 1 minute, then stir until smooth.
- Chill the ganache until scoopable, then form into balls and freeze until firm.
For the Chocolate Cookies:
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Add egg yolks and vanilla, mixing until pale and fluffy.
- Gradually add dry ingredients to the butter mixture, mixing until combined.
- Scoop dough into portions, flatten, and place a frozen ganache ball in the center.
- Close the dough around the ganache, roll into balls, and place on prepared baking sheets.
- Bake for 10-11 minutes, then cool on wire racks.
- Dust with powdered sugar and enjoy the gooey goodness!