Indulge in the decadent fusion of a cookie’s crisp exterior and a molten chocolate center with these Chocolate-Filled Cookies with Powdered Sugar Dusting. Each bite offers a delightful surprise, making them perfect for special occasions or an indulgent treat.
Why This Recipe Appeals
- Decadent Surprise: The rich, molten chocolate center provides an unexpected and delightful experience.
- Elegant Presentation: A light dusting of powdered sugar adds a touch of sophistication, making these cookies suitable for any occasion.
- Versatile Enjoyment: Ideal for dessert platters, holiday gatherings, or a sweet indulgence with your favorite beverage.
Ingredients
For the Ganache Filling:
- 4 oz (113g) high-quality dark chocolate, finely chopped
- ½ cup (120ml) heavy cream
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups (345g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For Dusting:
- Powdered sugar, for dusting
Step-by-Step Directions
1. Prepare the Ganache Filling
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Combine with Chocolate: Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate, ensuring all pieces are submerged.
- Melt and Stir: Let the mixture sit for 2–3 minutes to melt the chocolate, then whisk until smooth and glossy.
- Chill: Cover the bowl and refrigerate the ganache for about 1 hour, or until firm enough to scoop.
2. Prepare the Cookie Dough
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
3. Assemble the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Portion Dough: Scoop out tablespoon-sized portions of the chilled dough and flatten them into discs.
- Add Ganache: Scoop small teaspoon-sized balls of the chilled ganache and place one in the center of each dough disc.
- Seal and Shape: Fold the edges of the dough over the ganache, rolling gently to form a ball and ensuring the ganache is fully enclosed.
- Place on Baking Sheet: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
4. Bake
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the cookies are set and the tops have slight cracks.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Add Finishing Touch
- Dust with Powdered Sugar: Once the cookies are completely cooled, use a fine-mesh sieve to dust them lightly with powdered sugar for an elegant finish.
Possible Variations
- Nutty Center: Add a whole hazelnut or almond in the center along with the ganache for a crunchy surprise.
- Flavored Ganache: Infuse the ganache with a teaspoon of espresso powder or a splash of liqueur for added depth of flavor.
- White Chocolate Filling: Use white chocolate instead of dark for a sweeter contrast.
Servings and Timing
- Servings: Approximately 24 cookies
- Preparation Time: 45 minutes (plus chilling time)
- Cooking Time: 10–12 minutes
- Total Time: Approximately 1 hour (plus chilling time)
Storage and Reheating Instructions
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze unbaked, filled dough balls on a baking sheet until firm, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 2–3 minutes to the baking time.
- Reheating: Warm baked cookies in a preheated 300°F (150°C) oven for 5 minutes to re-melt the center before serving.
FAQs
1. Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, milk chocolate can be used for a sweeter filling, though it may result in a less intense chocolate flavor.
