Ingredients
Method
- Line a small baking sheet with parchment paper.
- Add the chocolate chips to a small bowl.
- Heat the heavy cream in the microwave, or on the stove, until just about boiling.
- Pour the hot cream over the chocolate chips and let it sit for 1 minute. Stir to combine the cream and melted chocolate together.
- Chill the ganache in the fridge for 10-15 minutes until it is scoopable.
- Scoop the chocolate ganache into 17 portions using a small cookie scoop onto the baking sheet. Freeze the ganache balls until they are frozen and very firm.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Then set aside the flour mixture.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
- Add the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.
- Add the dry ingredients and combine on low speed until incorporated.
- Scoop the dough into 17 portions with a large, 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen ganache ball in the center. Seal the dough around the ganache and roll into a ball again.
- Transfer the formed cookie dough to the prepared baking sheets. Bake 6 cookies at a time for 10-11 minutes.
- Let the cookies cool for 10 minutes on the cookie sheet, then transfer them to a wire rack to cool for 5 minutes, or until cool enough to handle. Sprinkle with powdered sugar and serve!
Nutrition
Notes
These cookies are perfect for anyone who loves a rich chocolate dessert with a gooey, molten center. The combination of chewy chocolate dough and the surprise ganache filling makes each bite irresistible.