I’m that friend you may not want reading your news feed if you’re trying to eat healthier, because talking about your cravings for chocolate and baked goods will likely result in inspiring a dessert. And once you inspire a dessert, you have to try it, and you have to try it so you can name it, which probably isn’t part of your “eat healthier” plan. It’s a series of events not unlike those in the children’s book, “If You Give a Mouse a Cookie”.
This happened sometime last month when my friend Melissa (of Folks Photography) posted about eating salads while preferring chocolate and baked goods. The moment I read that post, I had a vision that involved a lot of chocolate and a cookie. A cookie with four kinds of chocolate chips, a fifth kind of chocolate ganache filling, and a just-right soft chocolate cookie dough… the perfect chocolate cookie. So absolutely not one thought was given to salads, delicious as they may be.
Since Melissa inspired the cookie, I shipped some for her to try and decide on a name. I had no idea how to name this cookie… how do you name something like this anyway? Something like “Ultimate Chocolate Cookie” or “The Best Chocolate Cookie Recipe Ever” just didn’t seem good enough and none felt right anyway. Even “Chocolate Pillow Cookie” or “Chocolate Truffle Cookie” is just underwhelming. Thankfully, with a little crowd sourcing, I think M came up with a perfectly suitable name, don’t you?
The cookies were received with rave reviews from M, and a few other lucky people who were part of the test panel, so my baker heart is happy. If you make some too, you’ll see why. 🙂 In the pictures, you’ll note that I split my batch between salted and not. That little bit of salt makes the cookie really special, but the sweeter version is perfect as is, so please feel free to split the batch if you’re indecisive like me, or pick one or the other. Enjoy!
3 oz bitterweet chocolate, chopped
3 oz heavy cream
2/3 c granulated sugar
1/2 c unpacked light brown sugar
16 tbsp unsalted butter (2 sticks)
1/4 c unsweetened cocoa powder
2 1/4 c unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 c white chocolate chips
1/3 c milk chocolate chips
1/3 c semisweet chocolate chips
1/3 c dark chocolate chips
fleur du sel for sprinkling (optional)
Making the Ganache
- At least two hours before baking the cookies, make the ganache using either the microwave method (step 2), or the double boiler method (step 3).
- To make ganache in the microwave, place the chopped chocolate and heavy cream in a microwave-safe bowl. Heat for 60 seconds at 50% power, then stir. Continue heating for 20 second intervals at 50% power, stirring after each, until the chocolate has completely melted and the ganache is shiny and smooth. Refrigerate at least two hours to firm.
- To make ganache in the double boiler, place the heavy cream and chopped chocolate over a pot of simmering water. Stir occasionally to ensure even melting of the chocolate. Remove from the heat when the chocolate is melted and the ganache is shiny and smooth. Refrigerate at least two hours to firm.
To make the cookies
- Cream the butter and sugars together in a stand mixer until light and fluffy.
- Sift together the cocoa powder, baking soda, baking powder, salt, and flour in a separate bowl.
- Add the egg to the mixer bowl and stir to incorporate.
- Working in three batches, add the dry ingredients to the wet. Once all the dry ingredients have been added, stir in the chocolate chips.
- Scoop the cookie dough into mounds about two tablespoons big, break each ball in half, flatten slightly, fill with 1/2-1 tsp ganache, and press the two halves together again to seal. Top with a sprinkle of fleur du sel if desired.
- Place the cookies on a parchment lined baking sheet and refrigerate while you pre-heat your oven (about 10 minutes). If you are baking later, you may also choose to freeze at this time. Preheat your oven to 375 F.
- Bake refrigerated cookies 10-12 minutes until the edges are slightly golden and the middle looks barely set. Remove from the oven and allow to set on the sheet 5 minutes before moving to a wire rack to cool completely. If baking from frozen, bake for 13-15 minutes.