Monday, May 6, 2019

Individual Chocolate Cookies with Ganache Filling

If you are anything like me (and I really hope that you are, because I would hate to be considered an oddball, that happens far too often), you find recipes that you like, you print them out with the best intention of making said recipe, and they all end up abandoned in a tall, dust-covered stack. Mine is currently about the size of a ream of printer paper. Having confronted so much paper at my dad’s house I told myself that this just had to stop. So, one by one, I actually plan to make the recipes.

First up is this sinfully delicious chocolate cookie with ganache filling. It provided me with yet another use for my darling
handled ramekins — yay for that! — can be made ahead, frozen, and baked up just before you need them, is company-worthy, can be served on its own or with a scoop of ice cream, and is so multi-textured, dense, and chocolaty that it should be illegal. Yes, it is that good. It’s also very rich, so you may have to force yourself to get through an entire individual serving on your own. I think you can do it.
Individual Chocolate Cookies with Ganache Filling
2 ½ cups flour
¼ cup
cocoa powder, sifted
½ teaspoon baking soda
½ teaspoon
espresso powder
½ teaspoon fleur de sel
1 cup unsalted butter, softened
1 cup lightly packed brown sugar
½ cup sugar
2 eggs

¾ cup milk chocolate chips

¼ cup heavy cream

To make cookies:
In a bowl, combine flour, cocoa powder, baking soda, and fleur de sel; set aside.

In another bowl, cream together butter, brown sugar, and granulated sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add dry ingredients and mix until combined; refrigerate dough for one hour.

To make ganache:
Place the chocolate and cream in a microwave-safe bowl, and melt for one minute in the microwave. Stir until smooth; set aside.

Preheat the oven to 375° F.

Divide the cookie dough into eight sections. Press four of those sections into each of 4 5” x 1” ramekins. I used

Spread the ganache over the dough, leaving a ½” border. Flatten the remaining dough into discs, and place over the ganache, sealing the edges by pressing them together. At this point you can freeze until ready to bake.

Bake for 12-15 minutes (25 minutes if frozen) or until the cookies are baked but still soft in the center. Let cool on a wire rack. Top with ice cream, if desired.

As you can tell, I am IN LOVE with these ramekins. This Jicama Spinach Dip is a savory use for them.

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Linda said...

Oh it looks so good! This appeals to me much more than the "molten" recipes that are so popular. Good luck making your mountain of recipes. :)

Louca por porcelana said...

How delicious!Mouthwatering!!!

La Table De Nana said... my Little love choco chip skillet cookies..these would be winner winner..guilty of stacks of to make recipes:)

sandy said...

ohhh...that looks divine.

kitty@ Kitty's Kozy Kitchen said...

Yes please, Pattie, I'd love one of those cookies! You're like me, in saving hoards of recipes...I have to save just one more, because I might need it. The ramekins are darling, and perfect for many uses!

Miz Helen said...

Congratulations, your post is featured on Full Plate Thursday! Thanks so much for sharing it with us, we have pinned it to our special features board. Have a great week and come back soon!
Miz Helen