Chocolate Cookies with Chocolate Ganache is seriously one of the most decadent, delicious cookies ever! It’s one of those cookies that take a little extra time and love but it’s so worth it! And while they are great year ’round, they make for wonderful Christmas cookies!
It’s so easy to get caught up in the busyness of the holidays and grab a package of ready to bake cookies but I want to encourage you to enjoy the season this year. Take a little more time in all the things you do, including baking cookies.
These Chocolate Cookies with Chocolate Ganache do take some time to make but it’s the outcome is worth it and would be great for food giving to your friends, neighbors, UPS driver, teachers, or just to serve at home!
Don’t be afraid of “ganache” because all it is chocolate and heavy cream. It looks luxurious and tastes heavenly but it’s simple and easy to make.
Let me know if you make them and enjoy!
- 1 package (4 ounce bar) unsweetened bakers chocolate
- ¾ cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2½ cups flour
- 1 package (4 ounce bar) semi-sweet bakers chocolate
- ⅓ cup heavy whipping cream
- Break the unsweetened chocolate bar into pieces; add the unsweetened chocolate and butter to a microwave-safe bowl and heat in the microwave for 1 minute. Stir well, then microwave for an additional 60 seconds until the butter is completely melted. Stir until smooth. (Stove top instructions: heat the butter and unsweetened chocolate in a saucepan over medium heat, stirring often until the butter is completely melted.)
- In a large mixing bowl, combine the sugar and the melted butter and chocolate mixture.
- Stir in the eggs and vanilla. Add the flour and mix well.
- Refrigerate the dough for 1 hour until firm.
- Preheat the oven to 350 degrees.
- Shape dough into 1-inch balls and place at least 1 inch apart on ungreased baking sheets.
- Bake the cookies for 6-7 minutes at 350 degrees, just until set. The sides should be set but the top still shiny.
- Use a spatula to transfer the cookies to a cooling rack and cool the cookies completely to room temperature.
- To make the chocolate ganache frosting, chop the semi-sweet bakers chocolate bar into small chunks; place the chocolate in a small mixing bowl and set aside. In a small saucepan, heat the heavy whipping cream over medium heat just until it begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it stand
I use Bakers Chocolate, but a generic brand of baking chocolate is just fine too.