Description
These Chocolate Ganache Sandwich Cookies are rich, fudgy cocoa cookies sandwiched with a luscious homemade chocolate ganache. With a tender crumb and smooth, glossy filling, they are perfect for satisfying any chocolate lover’s craving. Easy to make and baked to perfection, these cookies make a delightful treat for any occasion.
Ingredients
Scale
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
For the Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture becomes light, fluffy, and well combined, which will help create a tender texture in the cookies.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar, mixing thoroughly to combine all wet ingredients evenly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt, ensuring there are no lumps for a uniform dough consistency.
- Combine dough: Gradually add the dry ingredients to the wet butter mixture, stirring until the dough just comes together and no flour is visible.
- Shape cookies: Roll the dough into tablespoon-sized balls and place them evenly spaced on the prepared baking sheets. Gently press down each ball to flatten slightly for even baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes or until the cookie edges are set but centers remain soft. After baking, let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare ganache: While cookies cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and immediately stir in the chocolate chips until the mixture is smooth, glossy, and fully combined.
- Assemble sandwiches: Once cookies are fully cooled, spread a generous layer of chocolate ganache on the bottom side of one cookie, then top with another cookie, gently pressing to create a sandwich.
- Set ganache: Allow the ganache to firm up at room temperature or in the refrigerator before serving to ensure the sandwich cookie holds together well.
Notes
- For best results, ensure butter is softened to room temperature for easier creaming.
- You can substitute semi-sweet chocolate chips for dark for a sweeter ganache flavor.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Let ganache cool slightly before spreading to prevent the chocolate from melting the cookies.
- If desired, dust cookies lightly with cocoa powder or powdered sugar for decoration before assembling.
