French Chocolate Soft Cookie with Ganache Filling
Ingredients
For the Ganache
- 3 ½ oz Semisweet Chocolate
- ¼ cup Crème Fraîche or sour cream
- 2 Tbsp Butter
For The Cookies
- 1 ½ stick Butter 12 tbsp
- ½ cup Sugar
- 2 each Large Eggs
- 1 ¼ cup AP Flour
- 1 tsp Salt
- Unsweetened Cocoa powder for dusting
Method
- Preheat oven to 325°F.
- One hour before, make the ganache for the filling so it has time to set. In a double boiler, over simmering water, melt the butter with the chocolate and cream. Let cool.
- In a stand mixer with the paddle attachment, cream the butter and sugar until nice & fluffy. Add the eggs and continue to beat until well incorporated. Sift in the flour into the butter mixture beat slowly until all the ingredients are well combined.
- Use a truffle scoop or soup spoon, form balls, and place onto a baking sheet not too close to each other. Bake for about 12-18 minutes until golden brown on the edges and light brown in the center. Carefully transfer to a cooling rack until set.
- After cookies are fully cooled (very important!) turn the cookies upside down and spread with a little of the not so set ganache. Sandwich the cookies together in pairs and dust with a little cocoa powder.
