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ganache filled cookies

Copycat Godiva Ganache Filled Cookies

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Prep Time 30 minutes
Cook Time 16 minutes
Restin Time 12 hours
Course Dessert
Cuisine American
Servings 9 cookies

Equipment

Ingredients
  

  • 113 grams unsalted European butter (1 stick) Kerry Gold and Plugra tested well
  • 113 grams light brown sugar approx. ½ cup
  • 100 grams white sugar approx ½ cup
  • 16 grams vanilla extract 1 tablespoon
  • 1 teaspoon table salt 6 grams
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs cold, straight from fridge
  • 285 grams all purpose flour approx 2.25 cups
  • 275 grams milk chocolate baking chips Guittard brand tested
  • 150 grams chopped pecans

Chocolate Ganache

  • 226 grams dark chocolate (NOT BAKING CHIPS)
  • 113 grams unsalted butter

Instructions
 

Start by preparing ganache

  • In a microwaveable safe bowl, combine 226 grams of chocolate for ganache and 113 grams of butter
  • Microwave for 30 seconds, stir, microwave for an additional 30 seconds
  • Stir until ganache forms and is completely uniform.
  • Place ganache in fridge while you prepare the cookie dough.

Cookie Dough

  • Combine butter, vanilla, brown sugar, white sugar, salt, baking powder, and baking soda in the bowl of a stand mixer with paddle attachement.
  • Mix on low to moisten then increase to medium. Mix on medium speed for 8 minutes, scraping the bowl down after the first four.
  • Reduce speed to low. Add eggs one at a time, letting each fully incorporate before adding the next. Return to medium speed for one minute.
  • Reduce speed to low. Add in flour all at once. Mix just until incorporated.
  • Add in chocolate chips and nuts. Mix for 30-40 more seconds.
  • Turn off mixer. Divide dough into 9 equal sized balls. This is around 115-120 grams per dough ball.
  • Wrap each dough ball in food grade plastic wrap and refrigerate for a 12 hours.

Making ganache balls

  • Once you've wrapped all of your cookie dough and placed it in the fridge, check on your ganache. It should be ready to be scooped and hold it's shape. If it's not ready to hold it's shape, leave it in the fridge until it is.
  • Line a freezer safe container that has a lid with parchment paper.
  • Using a medium sized cookie scoop, scoop 9 ganache balls directly onto the parchment paper. Cover the container with a lid and place in the freezer for 12 hours.

Forming the cookies

  • AFTER 12 OR MORE HOURS, heat oven to 350. Make SURE it is 350F before placing cookies inside of it.
  • Working one at a time, unwrap a dough ball and divide it in half. Make an indent in the middle of the half and place one scoop of frozen ganache in it. Take the other half of the dough ball and wrap it around the ganache, making sure you do not see any of the ganache. Place on a parchment lined cookie sheet. Repeat until each cookie dough ball has a frozen ganache scoop inside. Cookie dough should remain cold and not warm up much before going into the oven.
  • Bake the cookies in a 350F oven for 16 minutes, rotating your pan after 8 minutes.
  • Remove from oven and allow to cool for 5 minutes on the cookie sheet before transferring to wire rack.

Storage

  • Store cooled cookies in an airtight container for 3-4 days.

Video

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