Ganache-Stuffed Brownie Cookies
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Ganache-Stuffed Brownie Cookies
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Rich and chewy brownie cookies stuffed with a creamy chocolate ganache and topped with colorful sprinkles.
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Ingredients
For Ganache:
- 3.5 3.5 oz good quality chocolate (I used a mix of 35% milk and 57% semisweet chocolate) finely chopped
- ¼ ¼ cup heavy cream
For Cookies:
- 2 2 cups all-purpose flour
- 6 6 tablespoons Dutch-process cocoa powder
- 1 1 teaspoon baking soda
- ½ ½ teaspoon kosher salt
- 4 4 oz good quality semisweet chocolate (50-60%)
- ¾ ¾ cup (1½ sticks) unsalted butter at room temperature
- 1 1 cup packed brown sugar
- ½ ½ cup granulated sugar
- 2 2 large eggs at room temperature
- 2 2 teaspoons vanilla extract
- rainbow bit chips or other sprinkles as desired
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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, cocoa powder, baking soda, and salt in a bowl and set aside.
- Gently melt chocolate in a double boiler or microwave (use 50% power in 20 second increments) until just melted. Set aside to cool slightly.
- Place butter and sugars 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 eggs, one at a time, mixing until each egg is completely incorporated before adding the next. Scrape down the beater and the sides of the bowl, then increase speed to medium high for 30 seconds until slightly lightened in color.. Mix in vanilla.
- Pour in lukewarm cooled chocolate and mix on low speed, scraping the sides and bottom of the bowl well, until batter is uniform in color. Add dry ingredients and mix on low speed until just incorporated.
- 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 (I find that chilling the dough longer makes it harder to scoop, and doesn't produce as nice looking cookies).
- Meanwhile, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Use a small cookie scoop to divide dough into balls, two small balls will combine to make one 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.
- Pour sprinkles into a small bowl. Press the tops of dough pucks into the sprinkles, then invert and place on prepared baking sheet, leaving 3-4 inches of space between cookies (I only fit 6 cookies on one sheet, they spread quite a bit).
- Repeat with remaining dough, returning ganache pieces to the freezer in the interim (if they get too soft they'll be hard to work with). At this point the stuffed and sprinkle-topped dough balls can also be frozen if you want to save them to bake later.
- Bake for 9 to 11 minutes or until tops are puffed and no longer shiny.
- 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 one week.
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