Ganache Brownie Cookie Sprinkles (Print Version)
# Ingredients:
→ Ganache
01 -
60 g heavy cream
02 -
100 g quality chocolate – mix of 35% milk and 57% semisweet, chopped fine
→ Cookies
03 -
Rainbow bit chips or sprinkles, toss in as much as you like
04 -
2 teaspoons vanilla extract
05 -
2 large eggs, let them warm up to room temp
06 -
100 g regular sugar
07 -
220 g packed brown sugar
08 -
170 g unsalted butter – needs to be soft
09 -
110 g good semisweet chocolate, 50-60% cocoa
10 -
0.5 teaspoon kosher salt
11 -
1 teaspoon baking soda
12 -
40 g Dutch-process cocoa powder
13 -
250 g all-purpose flour
# Instructions:
01 -
The second you pull the cookies out of the oven, grab a big circle cutter and swirl it around each one so they come out perfectly round. Let them sit on the tray to cool off for about 10 minutes. Then pop them on a wire rack and wait till they’re completely cool.
02 -
Slide trays into the middle rack and bake about 9 to 11 minutes. Don’t walk away—they puff up and look matte when they’re done. Avoid overbaking.
03 -
With a mini cookie scoop, get out 48 dough pieces. Press each into a little flat circle. Stick a frozen ganache disk in the center of one, pop another pressed piece on top, and pinch the edges so it’s sealed. Gently shape into hockey pucks. Press the top into your sprinkles and line them up on baking trays, leaving lots of space—like 8 to 10 cm apart.
04 -
Get your oven set to 175°C. Lay parchment paper on two baking trays.
05 -
Push some cling wrap right onto the dough’s surface and toss the bowl in the fridge for around 20 or 30 minutes—just until it isn’t too soft to handle.
06 -
Pour in the blended flour and cocoa mix, beating on low just until everything’s combined. You don’t want to work this dough too much.
07 -
Dump the melted chocolate (cooled a bit) into your bowl. Mix slowly, scraping the bowl down, until you get a nice even color.
08 -
Turn the mixer to low and drop in the eggs, one after the other. Let each mix in before you add the next. Scrape the edges so nothing’s left out. Kick it up to medium-high for 30 seconds, then blend in the vanilla.
09 -
In your stand mixer with the paddle, whip together the soft butter, brown sugar, and white sugar on medium-high until fluffy and pale, about 2–3 minutes.
10 -
Pop the semisweet chocolate in a heat-safe bowl. Slowly melt it over a double boiler, or zap in the microwave at half power, stirring every 20 seconds. Take it off heat before it gets too hot.
11 -
Take a medium-sized bowl and whisk the flour, cocoa, baking soda, and salt together so they’re mixed real well. Set this aside for now.
12 -
Once the ganache’s thick, load it into a piping bag with a 12 mm round tip, or just spoon little blobs onto your lined tray—about twenty-four disks, 3 cm wide. Freeze them so they’re rock solid. Give it at least half an hour.
13 -
Put your chopped chocolate in a bowl that can handle the heat. Fill a saucepan with cream and heat till it just starts bubbling at the edge. Pour this over the chocolate. Don’t stir for 30 seconds, then gently whisk from center out until it’s smooth and creamy. Keep stirring softly while the chocolate melts in. Let it hang out for 20 or 30 minutes, folding every so often, till it’s as thick as peanut butter.
# Notes:
01 -
You can freeze unbaked, stuffed dough balls and bake ‘em later. Chilling dough makes the cookies stay nice and thick.
02 -
Pack finished cookies in an airtight container and keep them on the counter for up to a week. They stay fresh!