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SideChef
Recipes
American
Chocolate Ganache Sandwich Cookies

11 INGREDIENTS • 14 STEPS • 7HRS

Chocolate Ganache Sandwich Cookies

Recipe

5.0

1 rating
These gorgeous cookies will win the heart of your Valentine with just one bite. The recipe yield will vary with the thickness of your dough, and cookie cutter used. I yielded 30 sandwiched cookies using a 2-inch heart shape cutter.
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These gorgeous cookies will win the heart of your Valentine with just one bite. The recipe yield will vary with the thickness of your dough, and cookie cutter used. I yielded 30 sandwiched cookies using a 2-inch heart shape cutter.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

7HRS

Total Time

$0.88

Cost Per Serving

Ingredients

Servings
12
us / metric
All-Purpose Flour
3/4 cup
All-Purpose Flour
Unsweetened Cocoa Powder
1/2 cup
Unsweetened Cocoa Powder
Baking Powder
1/4 tsp
Baking Powder
Salt
1/8 tsp
Salt
Unsalted Butter
3/4 cup
Unsalted Butter, room temperature
Granulated Sugar
3/4 cup
Granulated Sugar
Egg
1

Sponsored

Large Eggland's Best Classic Egg
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Semi-Sweet Dark Chocolate
1 2/3 cups
Semi-Sweet Dark Chocolate, chopped, divided
Heavy Cream
4 fl oz
Heavy Cream
Corn Syrup
1 1/3 Tbsp
Corn Syrup

Nutrition Per Serving

VIEW ALL
Calories
372
Fat
25.4 g
Protein
3.9 g
Carbs
33.8 g
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Chocolate Ganache Sandwich Cookies
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

Ganache takes several hours to cool to room temperature, make it first if planning to bake and assemble cookies the same day.

Allowing the ganache to be set at room temperature allows it to be more spreadable and pipeable. If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

I re-rolled the dough 3 times with no ill effect on the final cookie.

Cookies are slightly crisp but softened when sandwiched together with the ganache.

The cookie wafers can be made in advance and frozen until ready to assemble.

If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

Cooking Instructions

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step 1
Sift together All-Purpose Flour (3/4 cup), Unsweetened Cocoa Powder (1/2 cup), Baking Powder (1/4 tsp), and Salt (1/8 tsp). Set aside.
step 1 Sift together All-Purpose Flour (3/4 cup), Unsweetened Cocoa Powder (1/2 cup), Baking Powder (1/4 tsp), and Salt (1/8 tsp). Set aside.
step 2
Using a stand mixer fitted with a paddle attachment or electric mixer beat Unsalted Butter (3/4 cup) until fluffy.
step 3
Add Granulated Sugar (3/4 cup) and beat until incorporated. Add Eggland's Best Classic Egg (1) and Pure Vanilla Extract (1 tsp) and continue to beat on medium until egg is incorporated and the mixture is fluffy.
step 4
Add dry ingredients to butter mixture and blend together until just incorporated.
step 5
Divide dough in two, scooping out onto sheets of plastic wrap. Fold the plastic wrap over to seal and press each into a 1-inch flat disk. Refrigerate for at least 2 hours or overnight.
step 6
Heat Heavy Cream (4 fl oz) and pour over Semi-Sweet Dark Chocolate (1 1/3 cups) Corn Syrup (1 Tbsp). Allow to sit for 5 minutes.
step 7
Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
step 7 Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
step 8
Preheat oven to 375 degrees F (190 degrees C). Line baking trays with parchment.
step 9
Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Dust a work surface with flour and roll dough out to 1/8-inch thickness. Cut into desired shapes and place 1-inch apart on baking trays.
step 9 Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Dust a work surface with flour and roll dough out to 1/8-inch thickness. Cut into desired shapes and place 1-inch apart on baking trays.
step 10
Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
step 11
Bake cookies for 7 to 8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
step 12
Once completely cooled, spread or pipe 2 to 3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
step 13
Melt Semi-Sweet Dark Chocolate (1/3 cup) with Corn Syrup (1 tsp). Pour into a disposable piping bag cut with a very small hole to drizzle chocolate designs over the cookie tops.
step 14
Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3 to 4 or in the freezer for up to a month.
step 14 Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3 to 4 or in the freezer for up to a month.

Tags

American
Comfort Food
Snack
Shellfish-Free
Cookies
Dessert
Vegetarian
Sandwiches & Wraps
Valentine's Day
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