Thursday, September 8, 2011

Chocolate Thumbprint Cookies with Ganache Filling

My friend Maureen and I made these cookies for the first home football game. They turned out pretty good. The ganache had a great flavor and the cookies almost had a smoky flavor to them. All in all, a very nice chocolate cookie.



Cookies:
2 c. flour
1 c. unsweetened cocoa powder
2 tsp. salt
2 sticks unsalted butter, softened
1 1/3 c. sugar, plus more for rolling dough in
2 large egg yolks
2 Tbsp. heavy cream
2 tsp. pure vanilla extract

Ganache:
1/3 c. honey
1/3 c. heavy cream
2 tsp. pure vanilla extract
4 ounces bittersweet chocolate, finely chopped
2 Tbsp. unsalted butter, cut into pieces and softened
 

Cookies:
1. Preheat oven to 350F.
2. Whisk flour, cocoa powder, and salt into a small bowl.


3. Cream butter and sugar with a mixer until pale and fluffy.


4. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl.

  

5. Beat in flour-cocoa mixture until just combined.


6. Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on cookie sheets. With the back of a teaspoon, put an indentation in each cookie to hold the ganache.



7. Bake until cookies are just set, about 10 minutes. If indentations lose definition, press centers again. Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.


Ganache:
8. Combine honey, cream, and vanilla medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.


9. Place chocolate in cream mixture until melted. Stir until smooth.

  

10. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly.



11. Spoon warm ganache into center of each cookie. Let stand until firm, about 15-20 minutes.
12. Stuff face!!


Original Recipe

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