“Death by Chocolate” Cookies

Yield: 17-18 cookies

Ingredients

Cookie Dough

• Butter 1/2 cup, at room temperature
• Granulated sugar 1/3 cup
• Brown sugar 1/3 cup
• Egg 1 big, at room temperature
• Vanilla essence 1 tsp
• Plain flour 1 cup
• Cocoa powder 1/3 cup
• Baking Soda 1/2 tsp
• Salt 1/4 tsp
• Milk chocolate chips 1/3 cup
• Dark chocolate chips 1/3 cup

Ganache Topping

• Unsweetened heavy cream 1/3 cup
• Milk chocolate chips 2/3 cup
• Chopped almonds 1 tbsp

Preparation

1. Cookie: Preheat the oven at 170°C.
2. In a bowl, beat butter, granulated sugar and brown sugar until light in color.
3. Add egg and vanilla essence and beat again until well combined.
4. In another bowl, sift plain flour, cocoa powder and baking soda. After sifting add salt to the flour and mix everything until well combined.
5. Add the flour mixture to the butter-sugar mixture.
6. Mix until combined using spatula (do not use electric beater at this stage).
7. Fold in milk chocolate chips and dark chocolate chips.
8. Line a baking tray with baking paper.
9. Dip an ice cream scoop in water (or eye ball method) and place the dallops on the tray providing room to spread when baking.
10. Now press them into discs using a spoon. The thickness of the cookies should be 1 cm. After baking the cookies will only be 1/2 cm thick.
11. Place the cookies in the oven and bake at 170°C for 15 minutes.
12. Ganache: While the cookies are baking, heat the heavy cream for 30 seconds in the microwave and add the chocolate chips. Stir and allow to stand for 2 minutes.
13. Now mix until the chocolate melts completely.
14. Take the cookies out and allow them to cool on the same tray.
15. Dip half of the cookie in the ganache and sprinkle some chopped almonds.
16. Repeat with all the cookies.
17. Enjoy!

Print Recipe

“Death by Chocolate” Cookies

Yield: 17-18 cookies

Author: Naush

Ingredients

Cookie Dough

• Butter 1/2 cup at room temperature
• Granulated sugar 1/3 cup
• Brown sugar 1/3 cup
• Egg 1 big at room temperature
• Vanilla essence 1 tsp
• Plain flour 1 cup
• Cocoa powder 1/3 cup
• Baking Soda 1/2 tsp
• Salt 1/4 tsp
• Milk chocolate chips 1/3 cup
• Dark chocolate chips 1/3 cup

Ganache Topping

• Unsweetened heavy cream 1/3 cup
• Milk chocolate chips 2/3 cup
• Chopped almonds 1 tbsp

Instructions

• Cookie: Preheat the oven at 170°C.
• In a bowl, beat butter, granulated sugar and brown sugar until light in color.
• Add egg and vanilla essence and beat again until well combined.
• In another bowl, sift plain flour, cocoa powder and baking soda. After sifting add salt to the flour and mix everything until well combined.
• Add the flour mixture to the butter-sugar mixture.
• Mix until combined using spatula (do not use electric beater at this stage).
• Fold in milk chocolate chips and dark chocolate chips.
• Line a baking tray with baking paper.
• Dip an ice cream scoop in water (or eye ball method) and place the dallops on the tray providing room to spread when baking.
• Now press them into discs using a spoon. The thickness of the cookies should be 1 cm. After baking the cookies will only be 1/2 cm thick.
• Place the cookies in the oven and bake at 170°C for 15 minutes.
• Ganache: While the cookies are baking, heat the heavy cream for 30 seconds in the microwave and add the chocolate chips. Stir and allow to stand for 2 minutes.
• Now mix until the chocolate melts completely.
• Take the cookies out and allow them to cool on the same tray.
• Dip half of the cookie in the ganache and sprinkle some chopped almonds.
• Repeat with all the cookies.
• Enjoy!