Description
These Rich Chocolate Cookies with a Glossy Ganache Glaze are soft, decadent, and perfect for any chocolate lover. Featuring a double chocolate base with optional chocolate chips, the cookies are topped with a smooth, shiny ganache that takes them to the next level of indulgence. Easy to make and irresistibly delicious, they are ideal for dessert or special occasions.
Ingredients
Scale
For the Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 cup semisweet chocolate chips (optional)
For the Ganache Glaze
- 1/2 cup heavy cream
- 4 ounces semisweet or dark chocolate, chopped
- 1 teaspoon butter (for shine)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the leavening and chocolate flavor are evenly distributed.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and milk into the creamed mixture, beating until fully combined for moist and flavorful dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a thick cookie dough forms. Be careful not to overmix to keep the cookies tender.
- Fold in Chocolate Chips: If using, gently fold the semisweet chocolate chips into the dough for added texture and bursts of chocolate.
- Shape and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 9 to 11 minutes until the edges are set but the centers remain soft.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing softness.
- Prepare Ganache: While cookies cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate and butter. Let the mixture sit for 1 minute, then stir until smooth, shiny, and fully blended.
- Glaze Cookies: Once the cookies are completely cooled, spoon or drizzle the ganache over each cookie. Allow the glaze to set at room temperature or refrigerate briefly to firm up the shine.
Notes
- For an extra-decadent finish, sprinkle sea salt or crushed freeze-dried raspberries on top of the ganache before it sets.
- Cookies stay soft for several days and are best stored in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
