Ingredients
Equipment
Method
- Prepare the Ganache (If Using): Place the finely chopped chocolate (8) in a heatproof bowl. Heat the heavy cream (7) in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes. Whisk gently from the center outwards until smooth and glossy. Cover the bowl and refrigerate for at least 30 minutes, or until the ganache is thick enough to spoon into the cookies without running.1/2 cup Heavy Cream, 4 ounces Semi-Sweet or Dark Chocolate
- Make the Cookie Dough: In a large bowl, using an electric mixer, cream together the softened butter (1) and granulated sugar (2) on medium speed until light and fluffy, about 2-3 minutes. Beat in the vanilla extract (3) until well combined. In a separate bowl, whisk together the all-purpose flour (4) and salt (5). Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.1 cup Unsalted Butter, 1/2 cup Granulated Sugar, 1 tsp Vanilla Extract, 2 cups All-Purpose Flour, 1/4 tsp Salt
- Chill the Dough: Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form the Cookies: Roll the chilled dough into 1-inch balls. Place the cookie balls about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a rounded measuring spoon, make an indentation in the center of each cookie ball. Gently press any cracks back together.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Remove from the oven and, while still warm, re-deepen the indentations with a spoon or thumb.
- Fill the Cookies: Let the cookies cool completely on the baking sheets or a wire rack. Spoon or pipe the cooled, thickened chocolate ganache (or your chosen chocolate filling) (6) into the indentations of each cookie. Garnish if desired with flaky sea salt (10), chopped nuts (11), or cocoa powder (12).Flaky sea salt, Finely chopped nuts, Dusting of cocoa powder
- Serve and Enjoy! Allow the ganache to set slightly before serving.
Notes
Ensure your butter is at room temperature and do not overmix the dough for the best tender cookie texture. Chilling the dough is essential to prevent spreading. Feel free to experiment with different fillings like fruit jams or Nutella.
