Image: Edward Pond | Recipe and Styling: Claire Stubbs | Prop Styling: Lara McGraw
These delicious double chocolate cookies are perfect for a party or holiday gathering.
- 1 cup unsalted butter, softened
- 1 cup raw sugar
- 1 large free-range egg
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 1 tbsp freshly ground espresso
Chocolate ganache filling
- 8 oz dark chocolate, chopped
- 1/2 cup 35% cream
- 1/4 cup unsalted butter, softened
1 Preheat the oven to 350°F. In a large bowl, beat together the butter, sugar, egg and vanilla until light and fluffy.
2 In another bowl, sift together the flour, cocoa powder, baking soda and espresso. Stir the dry ingredients into the egg mixture, mixing until well combined.
3 Using damp hands or a small ice cream scoop, roll dough into 1 1/2" balls (you should have 20). Place balls on parchment paper-lined baking sheets, then flatten each ball into a 3" round.
4 Bake for 22 to 24 minutes, until cookies are firm to the touch. Cool on baking sheets for 10 minutes before removing and filling with ganache
5 To make the ganache place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan to just under a boil; pour over the chopped chocolate, stirring until smooth. Stir in the softened butter. Refrigerate ganache until cool and thickened.
6 Turn one cookie upside down. Spoon a heaping tablespoonful of the ganache onto the centre of the bottom of the cookie and spread to the edge.
7 Top with a second cookie, bottom side down, and press gently to secure. Repeat with the remaining cookies. Refrigerate until ready to serve.
Makes: 10 sandwich cookies