Ganache Brownie Cookie Sprinkles (Print Version)
# Ingredients:
→ Ganache
01 -
100 g good quality chocolate (35% milk and 57% semisweet), finely chopped
02 -
60 g heavy cream
→ Cookies
03 -
250 g all-purpose flour
04 -
40 g Dutch-process cocoa powder
05 -
1 teaspoon baking soda
06 -
0.5 teaspoon kosher salt
07 -
110 g good quality semisweet chocolate (50-60%)
08 -
170 g unsalted butter, at room temperature
09 -
220 g packed brown sugar
10 -
100 g granulated sugar
11 -
2 large eggs, at room temperature
12 -
2 teaspoons vanilla extract
13 -
Rainbow bit chips or other sprinkles, as desired
# Instructions:
01 -
Place finely chopped chocolate in a heatproof bowl and line a small tray with parchment paper. Warm heavy cream in a saucepan over medium heat just until it begins to bubble along the edges. Pour hot cream over chocolate. Allow to sit for 30 seconds, then slowly whisk from the centre outward until mixture is smooth and emulsified. Stir gently until completely incorporated and chocolate is melted. Let cool for 20–30 minutes, folding occasionally, until the ganache thickens to a peanut butter-like consistency.
02 -
Transfer thickened ganache to a piping bag fitted with a 12 mm round tip or use a teaspoon to scoop dollops onto the parchment-lined tray, forming approximately twenty-four 3 cm wide discs. Freeze until completely firm, at least 30 minutes.
03 -
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well blended. Set aside.
04 -
Gently melt the semisweet chocolate over a double boiler or in the microwave at 50% power in 20-second intervals, stirring until smooth. Allow to cool slightly.
05 -
In the bowl of a stand mixer with paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high speed until lightened and creamy, about 2–3 minutes.
06 -
Reduce mixer speed to low and add eggs one at a time, mixing well after each addition. Scrape down bowl as needed. Increase speed to medium-high for 30 seconds, then mix in vanilla extract.
07 -
Add cooled melted chocolate to the bowl. Mix on low speed, scraping down bowl, until the batter is evenly colored.
08 -
Add the flour-cocoa mixture and mix on low speed until just incorporated. Do not overmix.
09 -
Press a layer of plastic wrap directly on the dough’s surface and refrigerate for 20–30 minutes until just firm enough to handle.
10 -
Preheat oven to 175°C. Line two baking sheets with parchment paper.
11 -
Using a small cookie scoop, portion dough into 48 balls. Flatten each into a disc. Place one frozen ganache disc in the center of one dough circle, top with another flattened dough piece, and seal the edges. Shape gently into a puck. Dip the tops in sprinkles, then place on baking sheet spaced 8–10 cm apart.
12 -
Bake in the centre of the oven for 9–11 minutes, until tops are puffed and matte. Do not overbake.
13 -
Immediately on removing from oven, use a large round cutter to swirl around each cookie, tucking in edges for perfectly round shapes. Allow to cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Stuffed, unbaked cookies may be frozen for baking at a later date. Chilling the dough keeps cookies thick and prevents spreading.
02 -
Finished cookies store well in an airtight container at room temperature for up to one week.