Chocolate Sandwich Cookies With Whipped Ganache Recipe

I absolutely love this recipe because it perfectly satisfies my chocolate cravings with its rich and decadent ganache sandwiched between delightfully soft cookies. Plus, the process of making these treats is the perfect blend of simple and rewarding, leaving me feeling like a baking pro every time.

I adore mixing flavors and textures in my Chocolate Sandwich Cookies with Whipped Ganache. The wealth of cocoa notes from 3/4 cup unsweetened cocoa powder and 8 oz dark chocolate is complemented by the creamy decadent filling from 1 cup heavy cream.

A teaspoon of vanilla extract adds an extra depth of flavor, and 1 cup softened unsalted butter ensures that these cookies have a “melt-in-your-mouth” texture. These sweet treats are an indulgence, but I think they’re worth every calorie.

Ingredients

• Unsweetened Cocoa Powder: Rich in antioxidants, provides deep chocolate flavor.
• Dark Chocolate: Adds intense chocolate taste, source of flavonoids.
• Granulated Sugar: Provides sweetness and structure to the cookies.
• Heavy Cream: Rich and creamy, helps create a smooth ganache.
• All-Purpose Flour: Basis for structure, high in carbohydrates.
• Unsalted Butter: Offers richness and tenderness, contains healthy fats.

Ingredient Quantities

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups (220g) all-purpose flour
• 3/4 cup (75g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 oz (227g) dark chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 2 tablespoons (28g) unsalted butter
• 1 tablespoon powdered sugar (optional, for dusting)

Instructions

1. Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.

2. In a big bowl, combine 1 cup of softened, unsalted butter and 1 cup of granulated sugar. Beat them together until they are light and fluffy. This should take a few minutes. Then, add 1 large egg and 1 teaspoon of vanilla extract. Mix these in until everything is fully incorporated.

3. In another mixing bowl, combine 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisk together the dry ingredients until they are evenly mixed and set aside.

4. Add the dry ingredients to the wet mixture gradually, blending until a smooth dough forms.

5. Make 1-inch balls of dough and set them 2 inches apart on the baking sheets. With your fingertips, flatten each ball a little.

6. The cookies should be baked for 8 to 10 minutes or until the edges are just set. They should be cooled on the baking sheets for about 5 minutes before being transferred to a wire rack to cool completely.

7. The whipped ganache is prepared by combining 8 oz of very finely chopped dark chocolate and 2 tablespoons of unsalted butter in a bowl that can withstand heat.

8. In a small saucepan, bring 1 cup of heavy cream to a gentle boil. Pour the hot cream over the chocolate mixture and allow it to sit for a minute, letting the heat do its work. Stir until the mixture is smooth and glossy.

9. Cool the ganache to room temperature. Whip it with a hand mixer until it is light and fluffy.

10. Match the size of the cooled cookies in pairs. Spread a generous portion of whipped ganache on the flat side of one cookie, and place the other cookie on top. If you want to impress your guests, dust the tops with powdered sugar right before serving.

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Second mixing bowl
6. Hand mixer
7. Whisk
8. Measuring cups and spoons
9. Small saucepan
10. Heatproof bowl (for ganache)
11. Spoon
12. Wire rack

FAQ

• Can I use salted butter instead of unsalted?Certainly, using salted butter is fine, but it may necessitate cutting back on the salt you ordinarily add to pastry dough.
• How should I store the cookies after making them?Keep the cookies in an airtight container at room temperature, and they’ll stay fresh for up to 3 days. If you want to prolong their lifespan, stick ’em in the fridge. They’ll keep for about a week in there.
• Can I freeze the cookies?Certainly! The unfilled cookies can be frozen for as long as 3 months. To ensure they hold up, store them in an airtight container. When you want to serve the cookies, thaw them and fill them with ganache.
• What is the best way to melt the chocolate for the ganache?A pot of simmering water and a heatproof bowl placed over it can serve as an improvised double boiler. A constant stirring motion will prevent the chocolate from burning while using this method.
• Do I have to whip the ganache?You can use the ganache as a simple spread without whipping if you prefer a smooth texture. However, if you want the light and fluffy quality of a whipped ganache, you need to let the mixture cool before introducing air into it. To achieve the proper texture, whip it until it forms medium peaks.
• Can I substitute a different type of chocolate?Certainly, milk chocolate or semi-sweet chocolate can be utilized, but remember that the taste will be more saccharine.
• What kind of cocoa powder should I use?It is recommended that cocoa powder be unsweetened. A mild flavor can be obtained by using Dutch-process cocoa.

Substitutions and Variations

You can replace the granulated sugar with an equal amount of brown sugar for a more profound flavor.
You can swap out vanilla extract with a nutty alternative if you don’t have any. Almond extract works nicely and can go in at the same amount.
Instead of unsweetened cocoa powder, Dutch-processed cocoa powder should be used for a more intense chocolate flavor.
If dark chocolate is not available, you can use semi-sweet chocolate instead to keep a rich ganache.
If you want a version of this that doesn’t have dairy, use coconut cream in place of the heavy cream.

Pro Tips

1. Chill the Dough After forming the dough, consider chilling it in the fridge for about 30 minutes. This makes it easier to handle, reduces spreading while baking, and enhances the cookies’ flavors.

2. Room Temperature Ingredients Ensure the butter and egg are at room temperature before mixing. This helps them blend more smoothly with the sugar, resulting in a more homogenous dough which bakes more evenly.

3. Sift Dry Ingredients To prevent lumps, especially in the cocoa powder, sift the flour, cocoa powder, baking powder, and salt before mixing them. This will also help to aerate the mixture, resulting in lighter cookies.

4. Finely Chop Chocolate When preparing the ganache, ensure the chocolate is very finely chopped so that it melts quickly and evenly when combined with the hot cream, producing a smooth ganache.

5. Whipping Technique When whipping the cooled ganache, use medium speed on your mixer to incorporate air gently, creating a lighter and fluffier texture. Avoid over-whipping; stop once it reaches a mousse-like consistency.