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chocolate ganache dipped cookies

Chocolate Ganache Dipped Cookies

Course Dessert
Servings 6 Dozen

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. In a medium sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set it aside. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. 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. 

  7. Store in an airtight container at room temperature for up to 3-5 days or freeze for up to 3 months.