Description
These Rich Chocolate Cookies with Glossy Ganache Glaze are decadent treats featuring a soft, fudgy chocolate cookie base topped with a silky smooth ganache. Perfectly balanced with deep cocoa flavor and a luscious shiny glaze, these cookies make an elegant dessert for holidays or special occasions.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the ganache glaze:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, finely chopped
- 1 tablespoon butter (for shine)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure even distribution. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly combine the leavening agents and cocoa.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Scoop Dough: Use a tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Place baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but centers remain slightly soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over chopped semi-sweet chocolate. Let sit for 1 minute to soften the chocolate, then add butter and vanilla extract.
- Whisk Ganache: Whisk the cream and chocolate mixture until smooth and glossy, which gives the glaze its signature shine.
- Glaze Cookies: Once cookies are fully cooled, spoon or drizzle the ganache over each cookie’s surface.
- Set Ganache: Allow the ganache to set at room temperature or refrigerate briefly to firm up before serving.
Notes
- For a deeper chocolate flavor, add 1/2 teaspoon of instant espresso powder to the cookie dough.
- These cookies freeze well, whether glazed or unglazed. Store in an airtight container for up to 3 months.
- Top the ganache with a light sprinkle of sea salt, chopped nuts, or edible gold flakes for an elegant presentation.
