Ingredients

The following ingredients have 8 Servings
  • 100g (1 3.5 bar) good quality dark chocolate (60-70%), finely chopped
  • 1/4 cup (60g) heavy cream
  • 1 3/4 cup (212g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon instant espresso powder
  • 1/2 cup (1 stick/113g) unsalted butter, cut into cubes
  • 3/4 cup (175g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) mini chocolate chips

Instruction

  • To make ganache, place chopped chocolate in a heat proof bowl. Line a small baking sheet or flat plate with parchment paper (I don’t recommend silicone mats for this recipe as it will result in overly greasy bottoms).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 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 dollops of ganache onto baking sheet. You should end up with about 18 to 20 centers. Chill until completely set, at least 30 minutes (you can also freeze them).To make cookie dough, whisk together flour, baking soda, baking powder, salt and espresso powder in a bowl and set aside.Place half of cubed butter in a heat-proof bowl or measuring cup. Cover with a vented lid or a paper towel so it doesn’t splatter, and microwave (use the ‘melt’ setting for 1/2 stick if you have one, or use 50% power in 20 second increments) until melted. Add remaining butter cubes and gently stir until all butter is melted and cooled to below 90 degrees F.Place sugars in the bowl of a stand mixer fitted with the paddle attachment. Add melted butter and beat on medium-high speed until emulsified, about 3 to 5 minutes (it won’t get fluffy liked creamed butter, but it should become less greasy and separated looking the more you mix it).Reduce mixer speed to low and add egg, mixing until emulsified. Mix in vanilla.Add dry ingredients and mix on low speed until almost fully incorporated. Add chocolate chips and mix until evenly distributed.Press a layer of plastic wrap on the surface of the dough. Refrigerate for at least 2 hours (you can chill it longer, just let it come to room temperature for 15 minutes or so before scooping).Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.Use a medium cookie scoop to form dough into balls (approximately 35g each). Split one dough ball in half and flatten both halves into a pancake shape. Place one frozen ganache dollop in the center of one pancake, then top with the other. Seal the edges around the ganache, then shape into a smooth ball (I also had luck using more of a puck shape too, so a slightly flattened ball). Repeat with remaining dough. (At this point the stuffed and shaped dough balls can also be frozen if you want to save them to bake later).Arrange shaped cookies on prepared baking sheets, leaving at least 3 inches of space between them (I only fit 8 cookies on one sheet). Before baking, press a few more chocolate chips onto the outside if you want, and sprinkle with flake sea salt.Bake for 12 to 13 minutes or until tops are puffed and no longer shiny and cookies are just starting to brown around the edges.Remove from oven and let cool for 10 minutes, then transfer to a wire rack to cool completely.Cookies will keep in an airtight container for up to one week.