Intense Chocolate Flavor: Made with Dutch-process cocoa powder and filled with semi-sweet chocolate ganache, these cookies are a chocolate lover’s dream.
Chewy Texture: The combination of brown sugar and egg yolks gives these cookies a satisfyingly chewy bite.
Simple to Make: With straightforward ingredients and steps, you can whip up these cookies without much fuss.
Festive Appearance: Optional sprinkles add a festive touch, making them ideal for holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Dutch-process cocoa powder
Salt
Baking powder
Unsalted butter, softened
Light brown sugar, packed
Granulated white sugar
Egg yolks, at room temperature
Vanilla bean paste or extract
Semi-sweet chocolate chips or chopped semi-sweet chocolate bar
Heavy whipping cream
Sprinkles (optional)
Directions
Prepare the Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
Cream the Butter and Sugars:
In a large bowl, cream softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
Add Egg Yolks and Vanilla:
Mix in egg yolks and vanilla until the mixture is pale and fluffy.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Shape the Cookies:
Scoop the dough into tablespoon-sized portions and roll into balls.
Using a 1/4 teaspoon, press an indent into the center of each ball to create a well for the ganache.
Chill the Dough:
Place the indented dough balls on a baking sheet and chill in the refrigerator for at least 1 hour.
Bake:
Preheat the oven to 350°F (175°C).
Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them about 1.5 inches apart.
Bake for 9-11 minutes.
Immediately after baking, reinforce the indents with the 1/4 teaspoon if they have puffed up.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Ganache:
Place semi-sweet chocolate chips in a small bowl.
Heat heavy cream until just about boiling, then pour over the chocolate chips.
Let sit for 1 minute, then stir until smooth and glossy.
Fill the Cookies:
Once cookies are completely cooled, fill each indent with approximately 1 teaspoon of ganache.
Add sprinkles on top if desired.
Set the Ganache:
Allow the ganache to set by chilling the cookies in the refrigerator for 10-15 minutes before serving.
Servings and Timing
Servings: Approximately 34 cookies
Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 9-11 minutes
Variations
Flavor Twist: Add a teaspoon of espresso powder to the dry ingredients for a mocha flavor.
Nutty Addition: Sprinkle chopped nuts, such as hazelnuts or almonds, over the ganache before it sets for added crunch.
Different Fillings: Instead of chocolate ganache, fill the cookies with caramel sauce or fruit preserves for a different flavor profile.
Storage/Reheating
Storage: Store cookies in an airtight container at room temperature for up to 3 days.
Freezing: Cookies can be frozen for up to 2 weeks. Thaw at room temperature before serving.
Reheating: These cookies are best enjoyed at room temperature; no reheating is necessary.
FAQs
1. Can I use regular cocoa powder instead of Dutch-process?
Yes, but Dutch-process cocoa provides a richer flavor and darker color.
2. Do I have to chill the dough?
Yes, chilling helps the cookies maintain their shape during baking.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
4. What if I don’t have a 1/4 teaspoon for the indent?
You can use your thumb or the back of a small spoon to create the indent.
5. Can I use milk chocolate instead of semi-sweet for the ganache?
Yes, but the cookies will be sweeter. Adjust sugar levels if desired.
6. How do I prevent the cookies from spreading too much?
Ensure the dough is well-chilled before baking and avoid over-creaming the butter and sugar.
7. Can I add peppermint extract to the ganache?
Yes, a small amount can be added for a mint-chocolate flavor.
