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Chocolate Ganache Chocolate Cookies
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Chocolate Ganache Chocolate Cookies

A chocaholic's DREAM! Soft chocolate cookies with chocolate chips, cocoa, and topped with fudgy chocolate ganache!! Rich, decadent, and heavenly!!

Prep Time
15 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 25 mins
Servings: 20
Calories: 316 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cookies
  • ½ cup butter softened (1 stick, unsalted
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 egg large
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons cream or half-and-half
  • 1 ¼ cups all-purpose flour
  • heaping 1/2 cup almost 2/3 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt or to taste
  • 2 cups chocolate chips semi-sweet
Ganache
  • 1 ⅓ cups chocolate chips about 8 ounces, semi-sweet
  • ½ cup cream do not use regular or whole milk, it doesn’t have enough fat and ganache won’t set up, or half-and-half
  • Sprinkles or as necessary, about 1/2 cup

Instructions

Cookies:
    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
  4. Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  5. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  6. Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
  7. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  9. Flatten the dough mounds about halfway, then place on a baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  10. Bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
  11. Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack. While they cool, make the ganache.
Ganache:
  1. To a medium bowl, add the chocolate chips; set aside.
  2. To a microwave-safe measuring cup or bowl, add the cream and heat on high power until just boiling, probably about 30 seconds, but watch it closely because all microwaves vary.
  3. Pour the warm cream over the chocolate chips, cover with plasticwrap or foil to trap in the heat, and let it rest for about 10 minutes.
  4. After about 10 minutes, whisk the mixture smooth. Tip – If your chips are resistant to melting, you can place the bowl in the microwave and heat for about 15 to 30 seconds.
  5. Add about 1 to 2 tablespoons ganache to the top of each cookie.
  6. Evenly sprinkle each cookie with as many sprinkles as desired.

Notes

  • Storage: Cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. I’m comfortable storing items with ganache at room temp but if you’re not, store in the fridge, noting cookies will dry out more in the fridge. Unbaked dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Adapted from Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies and Peppermint Patty Chocolate Cookies.

Nutrition Information

Serving 1 Calories 316kcal (16%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g (41%) Cholesterol 32mg (11%) Sodium 107mg (4%) Fiber 2g (8%) Sugar 29g (58%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 316

% Daily Value*

Serving 1
Calories 316kcal 16%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 7g 41%
Cholesterol 32mg 11%
Sodium 107mg 4%
Fiber 2g 8%
Sugar 29g 58%

* Percent Daily Values are based on a 2,000 calorie diet.