Moist Fudge Ganache Chocolate Chip Cookie
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Medium saucepan
- 1 heatproof bowl
- 2 Baking sheet
- 2 silicone baking mat or sheet parchment paper
- 1 Wire rack
- 1 Rubber spatula
- 1 Whisk
- 1 Cookie scoop 2 tablespoon size
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder Dutch-process
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups semisweet chocolate chips divided
- 4 ounces dark chocolate chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter room temperature
Instructions
- Line baking sheets with silicone mats or parchment and preheat the oven to 350°F/175°C.
- In a bowl whisk flour, cocoa powder, baking soda, and salt until evenly combined.
- Beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Mix in eggs one at a time, then add vanilla and beat until smooth.
- Add dry ingredients to the wet mixture and mix on low just until no dry streaks remain.
- Fold in 1 cup of the semisweet chocolate chips and chill the dough for 30 minutes.
- While dough chills, place chopped dark chocolate in a heatproof bowl and heat cream in a saucepan until steaming.
- Pour hot cream over chocolate, let sit 2 minutes, then whisk from the center outward until smooth and glossy.
- Whisk in 1 tablespoon butter to the ganache until silky and let it cool to a thick, spoonable consistency.
- Scoop 2-tablespoon mounds of dough, make a shallow well in each, and spoon 1 teaspoon ganache into the well.
- Pinch dough closed around the ganache to seal and roll gently into a ball.
- Arrange dough balls 2 inches apart on prepared sheets and press the remaining 1/2 cup chocolate chips onto tops.
- Bake one sheet at a time for 10 to 12 minutes until edges are set and centers look slightly underbaked.
- Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool an additional 5 minutes before serving.
Notes
For the fudgiest centers, the ganache should be thick like peanut butter before filling; if it gets too firm, microwave it for 5 to 8 seconds to loosen. Keep dough cold between batches to prevent excessive spread, and seal the ganache well so it doesn’t leak during baking. Weighing flour (285 g) improves consistency and prevents dryness; if you don’t have a scale, lightly spoon and level. For chewier edges, bake to the longer end of the time; for softer cookies, pull at first sign of set edges. Store cookies airtight at room temperature for 2 days or freeze filled, unbaked dough balls for up to 2 months and bake from frozen adding 1 to 2 minutes.
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