Chocolate Stuffed Strawberry Sugar Cookies
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Chocolate Stuffed Strawberry Sugar Cookies
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Perfection is these soft and chewy sugar cookies stuffed with a dark chocolate ganache and topped with a bloom of crushed freeze-dried strawberries.
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Ingredients
For Ganache:
- 3.5 .5 oz good quality semisweet (50-60%) chocolate finely chopped
- ¼ cup heavy cream
For Cookies:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (1½ sticks) unsalted butter at room temperature
- 1¼ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoons vanilla extract
- ¼ teaspoon strawberry extract optional
- ½ cup freeze-dried strawberries
Instructions
- To make ganache, place chopped chocolate in a heat proof bowl. Line a small baking sheet or flat plate with parchment paper.
- Warm cream in a small saucepan until it just begins to bubble around the edges (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds then slowly whisk, working from the center outward in concentric circles until an emulsion forms. Continue to gently whisk until cream is fully incorporated and chocolate is melted. Let cool, scraping the sides and folding a few times to ensure the ganache cools evenly, for about 20-30 minutes or until ganache is thickened to the consistency of peanut butter.
- You can either scoop teaspoonfuls of ganache onto parchment-lined baking sheet, or, for more precise centers, transfer ganache to a piping bag fitted with a 1/2-inch round tip and pipe approximately 1¼-inch rounds of ganache onto baking sheet (pipe them like you would macaron batter, you want flat-ish shaped rounds rather than tall kisses, if that makes sense!) You should end up with about 2 dozen centers. Freeze until completely set, at least 30 minutes.
- To make cookie dough, whisk together flour, baking powder, baking soda, and salt in a bowl and set aside.
- Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until lightened and somewhat fluffy, about 2 to 3 minutes.
- Reduce mixer speed to low and add egg, mixing until completely incorporated. Scrape down the beater and the sides of the bowl, then mix in extracts. Add dry ingredients and mix on low speed until just incorporated and dough comes together.
- Press a layer of plastic wrap on the surface of the dough. Refrigerate for 20 to 30 minutes or until it's just firmed up enough to work with.
- Meanwhile, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Place strawberries in a small bowl with 1 tablespoon of sugar. Crush using a pestle or the back of a spoon until coarsely crushed into a mix of lentil-sized pieces and smaller.
- Use a small cookie scoop to portion out two balls of dough for each cookie (you can also use a medium cookie scoop and split each ball in half). Flatten dough balls into a pancake shape (if you find the dough sticky you can lightly dab your palm with a bit of flour first).
- Place one frozen ganache dollop in the center of one flattened piece, then top with a second. Seal the edges around the ganache, then roll slightly into a flattened ball/puck shape.
- Press the tops of dough pucks into the crushed strawberry mixture, then invert and place on prepared baking sheet, leaving 3-4 inches of space between cookies as they will spread quite a bit. Repeat with remaining dough, returning ganache pieces to the freezer in the interim so it doesn't get too soft. At this point the stuffed dough balls can also be frozen if you want to save them to bake later. Ideally freezing in a single layer in an airtight container so the strawberry coating doesn't get too jostled.
- Bake for 9 to 11 minutes or until tops are puffed and no longer shiny and edges are just beginning to brown.
- Remove from oven and immediately swirl a large round cookie cutter (larger than the diameter of the cookie) around each still-soft cookie. This will tuck in the edges and make your cookies perfectly round. Let cool on sheets for 10 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to three days.
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