These chewy chocolate cookies with chocolate ganache on top are easy to make and perfect with a glass of milk for Santa.
Chocolate Cookies
Some of us need the "chocolatiest" of chocolate cookies and the common chocolate chip cookie just doesn't cut it. I guaranteed, these chewy chocolate cookies will satisfy even the mightiest of chocolate cravings and are an absolute must for any true chocolate lover.
Cookies with Chocolate on Top
Just look at that scrumptious chocolate ganache on top... drool. The creamy chocolate fudge like topping takes just two ingredients!
Chocolate Fudge Cookies
The soft and chewy cookies themselves are reminiscent of fudge and the chocolate ganache on top magnifies the fudge factor! This is one chocolate cookie recipe that does not disappoint in delivering chocolaty goodness.
How to Make Chocolate Cookies
Time to make the chocolate ganache cookies! Here are step-by-step instructions with pictures for our fledgling bakers. They are also good for a quick preview for experienced bakers to decide if the recipe interests them. Printable recipe card is below.
The recipe make about 5 dozen cookies.
Ingredients for the Cookies and Ganache
Here is everything you need.
Cookie Dough
1 package (4 ounce bar) unsweetened baking chocolate
¾ cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 ½ cups flour
Chocolate Ganache
1 package (4 ounce bar) semi-sweet chocolate
⅓ cup heavy whipping cream
Preparing the Chocolate Cookies
Break up the unsweetened chocolate bar into pieces. Drop into a microwave safe bowl along with the butter.
Zap in the microwave for 1 minute. Stir well, then microwave in 20-30 seconds intervals until the butter is completely melted. Stir until smooth.
For Stove top: Melt the butter and unsweetened chocolate in a saucepan over medium heat, stir 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.
Now chill the chocolate cookie dough for about an hour, until it is firm.
Once dough is chilled, preheat the oven to 350 degrees F. Make 1-inch balls of dough. A [amazon_textlink asin='B07STJ69S9' text='melon baller' template='ProductLink' store='momf04-20' marketplace='US' link_id='ccdfd21d-e807-4440-a57c-06e0a0cf226b'] can help with this step.
Place the dough balls at least 1 inch apart on ungreased baking sheets.
Bake the cookies for 6-7 minutes, just until set. The sides should be set but the top still shiny.
Move the cookies to a wire cooling rack with a spatula. Allow them to cool completely.
Ganache
While the cookies are cooling, prepare the chocolate ganache topping.
Chop up 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 for 5 minutes.
Whisk the chocolate and cream together until well blended then let stand for 15 minutes to thicken.
Spoon the chocolate ganache over cookies.
Leave out until the ganache sets.
More Cookies You'll Love
- Chocolate Shortbread Cookies
- Chocolate Chip Brownie Recipe
- Flourless Peanut Butter Cookies with Chocolate Chunks
- Cherry Almond Cookies
- Dove Creamy Chocolate Cookies
- Chocolate Peanut Butter Spritz Cookies
Chocolate Cookies with Chocolate Ganache
Ingredients
- 4 oz unsweetened baking chocolate , bar
- ¾ cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 ½ cups flour
Chocolate Ganache
- 4 oz semi-sweet chocolate , bar
- ⅓ cup heavy whipping cream
Instructions
- 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 for 5 minutes. Whisk the chocolate and cream together until well blended then let stand for 15 minutes to thicken. Spoon the chocolate ganache over cookies.
FarmersWife says
Can these be frozen after baked, thawed and then topped with the ganache?
Robin Gagnon says
I have not tried freezing these cookies. While I expect these would be fine, the texture of soft cookies sometimes doesn't hold up well to freezing.
Susan Rahkonen says
Would this recipe work if I cut a Kraft's caramel in half or quarters and wrapped the dough around it? I am looking for an old recipe for chocolate cookies that included the caramel.
Robin Gagnon says
I haven't personally tried it, but expect it would work.