Who loves a good dessert? My hand is up! I love it even more so when chocolate is involved. This is the time of year that I enjoy being in the kitchen most of all. The recipes are special and the baked goods just taste sweeter. Our family loves homemade cookies, especially at Christmas time. One of my all time favorite cookie is my chocolate ganache dipped cookies! They’re rich and chewy and make for a sweet gift for friends, neighbors and family.
After getting almost a foot of snow over the weekend, I’m so glad I whipped up a batch of these babies before we lost power. We’ve kept the old fireplace going and with cookies in hand it just doesn’t get more festive than that! I’m also thrilled to be joining a couple friends today who are also sharing some of their favorite holiday dessert recipes with you! Get your oven ready because there are plenty of yummy treats that are sure to leave you drooling!
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Chocolate Ganache Dipped Cookies
- 1 1/2 cups Fresh Milled Soft White Wheat Flour or All-Purpose Flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. salt
- 2 cups semisweet chocolate chips
- 3/4 cup butter, softened
- 1 1/2 cups packed light brown sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 cup semisweet chocolate chips
- Chocolate Ganache
- 1/2 cup whipping cream
- 1 cup semisweet chocolate chips
- 1 Tbsp. sugar
- 1 Tbsp. butter
Preheat oven to 350 degrees. In a medium sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set it aside.
In a heavy saucepan mix the 2 cups chocolate chips and 2 Tbsp. of butter. Cook and keep stirred over low heat until the chocolate is melted. Cool slightly.
Beat the remaining butter in an electric mixer on medium - high speed for about 30 seconds. Add the brown sugar and beat until combined. Add the eggs one at a time and beat until combined. Beat in the melted chocolate/butter mixture and the vanilla extract. Slowly beat in the flour mixture and stir in 1 cup of chocolate chips.
Using a metal scoop, drop the dough by rounded teaspoons onto an ungreased cookie sheet 2 inches apart. Bake for 8-10 minutes or until the edges are firm and tops are slightly cracking. Move them onto a wire rack to cool.
Make ganache: In a heavy duty sauce pan combine 1/2 cup whipping cream, 1 Tbsp. sugar, and 1 Tbsp. butter. Bring to a boil and stir to dissolve the sugar. Remove from heat and place 1 cup semisweet chocolate chips in a medium bowl. Pour the hot cream mixture over the chocolate chips. Let it sit for a couple minutes and then stir until smooth. Cool to room temperature before dipping cookies.
Dip cool cookies half way into the chocolate ganache. Let the excess ganache drip off and lay cookies on a wire rack to set. If you choose, sprinkle on crushed candy cane onto the ganache for a peppermint taste.
Store in an airtight container at room temperature for up to 3-5 days or freeze for up to 3 months.
For an simple and pretty touch, tie stacks of cookies together with bakers twine and place into a clear gift baggie or tin. I decided to sprinkle half of mine with crushed candy cane. (Place a couple candy canes into a sandwich bag and use a rolling pin to crush them.) Make sure to sprinkle the candy cane on while the ganache is still soft so that it stick. Instead of candy canes you could use sprinkles instead.
If you love chocolate, I’m sure you’ll love these cookies as much as my family does! They’re super festive and make for a delicious treat. I like to enjoy mine tree-side with a warm cup of coffee in hand.
I hope you all have a wonderful week, friends. We’ll be enjoying the last of the snow today before it all melts and we’re back to a normal Georgia winter. Be sure to hop on over to the next blog on the list to say hello and to snag the next recipe!
Did you miss our holiday home?