Chocolate Ganache Sandwich Cookies
Servings Prep Time
30Cookies 60-70minutes
Cook Time Passive Time
7-8minutes per tray 3-24hours
Servings Prep Time
30Cookies 60-70minutes
Cook Time Passive Time
7-8minutes per tray 3-24hours
Ingredients
Instructions
  1. Sift together flour, cocoa, baking powder and salt. Set aside.
  2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
  3. 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.
  4. Add dry ingredients to butter mixture and blend together until just incorporated.
  5. 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.
  6. 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.
  7. Preheat oven to 350℉ and line baking trays with parchment.
  8. 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.
  9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
  10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
  11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
  12. 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.
  13. 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.
Recipe Notes

-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.  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.  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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