Chocolate Ganache Sandwich Cookies
- 3/4 cup all purpose flour
- 1/2 cup cocoa
- 1/4 tsp baking powder
- 1/8 tsp salt
- 3/4 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 10 ounces semi sweet chocolate, chopped divided
- 4 fluid ounces heavy cream
- 4 tsp corn syrup divided
- Sift together flour, cocoa, baking powder and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
- Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
- Add dry ingredients to butter mixture and blend together until just incorporated.
- Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
- Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
- Preheat oven to 350℉ and line baking trays with parchment.
- Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
- Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
- Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
- Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
- Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
- Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
-Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.
-Allowing ganache to set at room temperature allows it to be more spreadable and pipeable. Â If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.
-I re-rolled the dough 3 times with no ill effect to the final cookie.
-Cookies are slightly crisp but soften when sandwiched together with the ganache.
-The recipe yield will vary with the thickness of your dough, and cookie cutter used. Â I yielded 30 sandwiched cookies using a 2" heart shape cutter.
-The cookie wafers can be made in advance and frozen until ready to assemble.
-If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!
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