Kids of all ages will indulge in our sweet little butter cookies filled with chocolate ganache. Thankfully this recipe makes a big batch.
1 cup (1/2 lb.) butter, at room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 large egg yolks
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
About 1/3 cup turbinado sugar (see notes)
Chocolate ganache (recipe follows)
How to Make It
In a bowl, with an electric mixer on high speed, beat butter, granulated sugar, and brown sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.
In another bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
Place about 1/3 cup turbinado sugar in a shallow bowl. Shape dough into 1-inch balls and roll in turbinado sugar to coat. Place 1 inch apart on buttered or cooking parchment- lined 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep indentation.
Bake cookies in a 325° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).
Carefully fill each indentation with about 1 teaspoon chocolate ganache. Let stand until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes).
Chocolate ganache. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.
Notes: Nutritional analysis is per cookie. Turbinado sugar is a golden-brown, large-crystal sugar, sometimes labeled raw sugar or Demerara sugar. It is available at natural-foods stores and some well-stocked supermarkets. If you can't find it, substitute additional granulated sugar. These cookies are best the day they are filled, but you can make both the cookies and the filling up to 3 days ahead. Store cookies airtight at room temperature; chill ganache airtight. Melt ganache over hot water and cool before using.
Really easy and so good! I made my balls too big, which made the cooking time much longer. For the ganache I microwaved all the ingredients for just 30-40 seconds and stirred until choc melted (used semi sweet choc chips).
I am giving this recipe four stars. I did make one change. Instead of making homemade ganache, I used Brach's stars. The cookie without the chocolate was definitely missing something and chocolate was it. I wish it tasted a little more buttery, but they were not bad. I added the star prior to baking so it would have somewhat of the same consistency. It is a great recipe and I will try it again for sure.
These are wonderful! And easy. But I didn't get 50 cookies out of the batch, for sure. I used a less-processed raw-type organic sugar for rolling and it worked well. The indentation is a little shallow, but whoever said to make sure the dough is cold is correct.
Ok so.. except from the fact that these were great, the turbinato sugar destroyed the whole thing! The ganache is wow (even though I had a suggestion of using chocolate-hazelnut spread next time such as Nutella), the cookies themselves tated great, but the turbinato sugar destroyed the tecture. It wasn't too sweet, but it was too textury. I will make again, but I will either omit completely, or use caster sugar instead (very fine). I will also try with Nutella.
LOVE!! I made as is except for rolling in sugar and rolled in finely chopped pecans instead. I baked for 8 minutes on an ungreased cookie sheet, then used a melon baller to make the indention. Baked another 6 minutes & used the melon baller again when they came out. Used a new cold cookie sheet everytime and NO PROBLEMS. WONDERFUL! CK times earlier w/your oven though.
I baked one batch of these scrumptious buttery for my christmas cookie swap. Great looking cookies for a swap too. The chocolate ganache recipe is excellent and will use it to dip or drizzle on other cookies. I would omit the rolling the dough in turbinado as the cookies were sweet enough and the texture and taste of the turbinado granules overpowered the cookie and ganache.
Delicious! An excellent go-to butter cookie recipe. For those having trouble with their cookies flattening out during baking, two suggestions: 1) after forming the dough into a ball chill thoroughly for at least 30 minutes before baking, or 2) replace at least half the butter with shortening. Butter melts faster than shortening and often results in flatter cookies. One more hint - use the rounded back of a measuring spoon such as a teaspoon size to press the indentation into the cookie. Love to add different fruit jams in some of the cookies for a variety of colors - raspberry and apricot. These plus the chocolate ganache make a beautiful presentation. And they WILL disappear quickly!
To address the problem of the cookie flattening out during baking and shallow thumbprint indentation, try placing the cookie sheet in the refrigerator to chill the indented dough balls for a short time before placing cookie sheet in the oven. Chilled dough will hold its shape better during baking. May need to adjust baking time up just a little. Happy baking.
These are excellent. However, they flattened out completely during cooking. So the thumbprint was useless. I would add much more flour - maybe 1/2 cup and use 1 full egg + 1 egg yoke to help stiffen them. I also thought they were plenty sweet without rolling in sugar.
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