Chocolate Ganache Cookies

Chocolate Ganache Cookies make a delicious treat. Seriously fudgy, rich, and the most decadent chocolate cookies. It’s what a chocaholic’s dreams are made of.

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Happy December! I absolutely love this time of the year. Fall weather, a warm and fuzzy blanket, a big bowl of homemade soup or chowder, followed by endless cookies. Between Thanksgiving and today, I’ve probably tried 6 cookie recipes which I ended eating all. *guilty*

But, is there anything better than a fresh batch of chocolate cookies? I think not.

I know all the good cookie eaters of the world would approve of this.

Chocolate ganache cookies. Or chocolate fudge cookies. These soft, thick, and buttery cookies covered in chocolate ganache is my most favorite cookie of all time. ♡ Double the chocolate. Double the madness!

How do you make chocolate ganache cookies?

Break the chocolate bar into pieces; add butter to a microwave-safe bowl and heat in the microwave for 1 minute. Stir well, then microwave for an additional 60 seconds until the butter is completely melted. Stir until smooth.

Combine butter and sugar in a large bowl, and add the chocolate mixture. Add the egg and vanilla extract. Add the flour and mix well. Refrigerate the dough for 1 hour until firm.

Preheat the oven to 350 degrees. Shape dough into 1-inch balls and place at least 1 inch apart on ungreased baking sheets or parchment paper. Bake the cookies for 6-7 minutes at 350 degrees, just until set. The sides should be set but the top still shiny. Remove from the oven and transfer the cookies to a cooling rack and cool the cookies completely to room temperature.

Chocolate Ganache

Do you know it only takes 2 ingredients to make chocolate ganache? Yep, it’s that easy! All you need are chocolate and heavy whipping cream. In a small saucepan, heat the heavy whipping cream over medium heat just until it begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it stand for 5 minutes. Whisk the chocolate and cream together until well blended then let stand for 15 minutes to thicken.

Prepare the ganache as the cookies bake so it can cool down as the cookies cool.

More cookies from scratch:

• Best Low-Carb No-Bake Cookies – Sweet, crunchy and easy to make, these best low-carb no-bake cookies are the perfect low carb treat that can be done in less than 10 minutes.
• No Chill Sugar Cookies Christmas Theme – No chill sugar cookies Christmas trees decorated with royal icing and an assortment of sprinkles. 
• Nutella-filled Chocolate Baileys Cookies – Anything with a surprise center automatically makes these cookies much more special, especially when filled with Nutella. Nutella-Filled Chocolate Baileys Cookies are a must-try for your baking this year!
• Christmas Sugar Cookies – Christmas Sugar Cookie cut-outs decorated to look like Christmas trees—so easy! A small batch of cut-out sugar cookies decorated with a small batch of royal icing and sprinkles.

Chocolate Ganache Cookies

Chocolate Ganache Cookies make a delicious treat. Seriously fudgy, rich and the most decadent chocolate cookies. It’s what a chocaholic’s dreams are made of.

5 from 60 votes

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Author: Linda Kurniadi

Ingredients

• 2 packages 4-ounce bar each unsweetened bakers chocolate
• 3/4 cup butter
• 2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1/3 cup heavy whipping cream

Instructions

• Break 1 package of the unsweetened chocolate bar into pieces. Add the chocolate and butter to a microwave-safe bowl and heat in the microwave for 1 minute. Stir well, then microwave for an additional 60 seconds until the butter is completely melted. Stir until smooth.
• Combine the sugar and the melted butter and chocolate mixture in a large mixing bowl. Add in the eggs and vanilla. Add the flour and mix well. Refrigerate the dough for 1 hour until firm.
• Preheat the oven to 350 degrees. Shape dough into 1-inch balls and place at least 1 inch apart on ungreased baking sheets. Bake the cookies for 6-7 minutes at 350 degrees, just until set. The sides should be set but the top still shiny. Use a spatula to transfer the cookies to a cooling rack and cool the cookies completely to room temperature.
• Chocolate ganache: chop 1 package semi-sweet baker’s chocolate bar into small chunks; place the chocolate in a small mixing bowl and set aside. In a small saucepan, heat the heavy whipping cream over medium heat just until it begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it stand for 5 minutes. Whisk the chocolate and cream together until well-blended then let stand for 15 minutes to thicken. Spoon the chocolate ganache over cookies.

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