Description
These Rich Chocolate Cookies with Glossy Ganache Glaze are a chocolate lover’s dream. Soft, chewy, and decadent, these cookies are bursting with semi-sweet chocolate chips and topped with a smooth, glossy ganache glaze for an indulgent finish. Perfect for any occasion, they combine sweetness, rich chocolate flavor, and satisfying texture for an irresistible treat.
Ingredients
Scale
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
For the Ganache Glaze:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips (for ganache, estimated)
For Decoration:
- Sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and help bake the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor agents.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, forming the base for a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter becomes smooth and fully combined, ensuring moisture and flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough which would make cookies tough.
- Fold in Chocolate Chips: Carefully fold in the semisweet chocolate chips to distribute generous bursts of chocolate throughout the cookies.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the palm of your hand to encourage even baking.
- Bake: Bake the cookies for 8-10 minutes in the preheated oven, just until set but still soft in the center for the perfect chewy texture.
- Cool: Remove the cookies from the oven and allow them to cool completely on a wire rack before applying the ganache to prevent melting and preserve the glossy finish.
- Prepare Ganache: Heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over 1 cup of semisweet chocolate chips (estimated amount needed) in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Glaze Cookies: Drizzle the ganache glaze evenly over the cooled cookies, allowing it to drip down the sides for a decadent finish.
- Decorate: If desired, sprinkle with sprinkles or other decorations while the ganache is still wet, then allow to set before serving.
Notes
- These cookies are best when completely cooled before glazing to ensure the ganache sets nicely.
- You can substitute semisweet chocolate chips with milk or dark chocolate chips depending on your preference.
- Add sprinkles or other decorations only after the ganache glaze has been applied and is still wet for best adherence.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- For a warm, gooey treat, microwave cookies for 10-15 seconds before serving.
- Freeze unbaked cookie dough balls for up to 3 months; add 1-2 extra minutes to baking time when ready to bake.
- Flavor variations include adding a splash of vanilla, orange liqueur, or peppermint extract to the ganache.
- Try adding chopped nuts to the dough for extra texture and flavor.
- Sprinkle a pinch of sea salt on top of the ganache for a sweet and salty contrast.
