These are perfectly thick, ganache-filled chocolate chip cookies. 
They are brilliant in absolutely every way.

These are perfectly thick, ganache-filled chocolate chip cookies. 
They are brilliant in absolutely every way.

Ganache Spilled & Filled Chocolate Chip Cookies

Chocolate Chip Cookies:
8 Tbs. (1 stick) butter, room temperature
½ cup light brown sugar
½ cup white sugar
1 Tbs. vanilla extract
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
2 large eggs, cold
2 ¼-1/2 cups all-purpose flour
2 cups dark chocolate chips

Chocolate Ganache:
1 ¾ cups dark chocolate (baking chocolate)
8 Tbs. butter (1 stick)

Combine the dark chocolate and butter for the ganache in a double boiler over the stove or in a microwave-safe dish and slowly melt, stirring constantly, until smooth and well combined.

Chill the chocolate ganache.


In the bowl of a stand mixer, combine the softened butter, sugars, vanilla, baking powder and soda, and salt.

Mix well, until smooth, scraping down the sides of the bowl.

Add the eggs and beat until well combined and smooth again.

Add the flour, ½ cup at a time to create a cookie dough consistency.

Fold in the chocolate chips.

Divide dough into 9 equal-sized balls. 

Wrap each dough ball in plastic wrap and refrigerate overnight.

Line a freezer-safe container with parchment paper.

Using a medium-sized cookie scoop, scoop 9 ganache balls directly onto the parchment paper. Cover the container tightly and place in the freezer or overnight.

After at least 12 hours – everything should be very cold, preheat oven to 350 degrees.

One at a time, unwrap each dough ball and divide it in half. Create an indent in the middle of the half and place one scoop of frozen ganache in the center. Take the other half of the dough ball and wrap it around the ganache, making sure not to 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 for 15-18 minutes, rotating the pan halfway through baking.

Remove from oven and allow to cool for 5 minutes on the cookie sheet before transferring to wire rack.