These glorious Ganache-filled Dark Chocolate Chunk Cookies are a Wallflour favorite! Rich dark chocolate ganache centers are wrapped within a perfectly chewy, crispy-edged chocolate chunk cookie that’s sure to make you swoon. Recipe lightly adapted from Love and Olive Oil.
I’m sorry, Ms. Jackson…These cookies are for real.
It’s very rare in our household that a new dessert becomes an instant Wallflour Boy hit. Unlike me, he prefers 2000s hip hop hits to 90s bubblegum pop and savory foods over sweet treats. There are, however, a few notable exceptions: French apple pie, cheesecake, and anything that involves dark chocolate are pretty safe bets as far as his palette is concerned.
Since I first made them last month, these Ganache-filled Dark Chocolate Chip Cookies have become the most-requested cookie in our home, unleashing Tolkien levels of dragon covetousness in my better half anytime a batch comes within sniffing distance. And what makes these seemingly simple cookies so irresistible, you might say?
So glad you asked!
The Cookie: First off, this recipe for a crispy-edged, chewy chocolate chip cookie rivals my very favorite thick & chewy chocolate chip cookie recipe. Courtesy of Love and Oil, the melted butter and refrigerate-ahead time is key to a cookie that stays chewy & soft even a week after baking (in an airtight container)!
The Dark Chocolate Chunks: While the original recipe calls for your run-of-the-mill mini chocolate chips, I wanted to go big and subbed them with huge, no-apologies dark chocolate chunks that absolutely blow this cookie away. Dark chocolate, every dang bite. No, Ms. Jackson…we’re not sorry!
The Dark Chocolate Ganache: You might think that stuffing a dark chocolate chunk cookie with even more dark chocolate ganache sounds like overkill, but trust me on this one. The rich, creamy dark chocolate core makes this cookie unlike anything we’ve ever tried before, and actually tastes best after some refrigeration (when the center has cooled & set).
The only thing I’m going to apologize for here is how obsessed you guys will be once you try this recipe. Waistbands, I’m sorry. Eternal sweatpants…you are so, so welcome.
So leave your apologies at home and go make these, pronto! I can’t wait to hear how you love them!
For the ganache:
- 1/4 cup dark chocolate chunks
- 1/4 cup heavy cream
For the dark chocolate chunk cookies:
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks
To make ganache:
Line a cookie sheet with parchment paper and set aside. Place dark chocolate in a heat-safe bowl.
Heat cream in a pan over low heat, until cream just begins to bubble at the edges. (Do not let it boil or it will curdle!) Pour over chocolate in bowl and stir vigorously, until chocolate is completely melted and incorporated in with cream. Allow mixture to cool completely (about 30 minutes), until ganache has thickened to the consistency of nut butter.
Scoop ganache by the teaspoon onto prepared parchment paper and cover with a towel before refrigerating. These will be your ganache centers for your cookies!
To make dark chocolate chunk cookies:
In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat together sugar and melted butter vigorously for about 3-5 minutes, until well blended together. (Note: Your butter and sugar won't "cream" like solid butter will when beaten: this is perfectly fine!) Beat in egg and vanilla until incorporated.
Gently fold in dry ingredients until just incorporated, then add and fold in dark chocolate chunks.
Cover dough and refrigerate for at least 2 hours, or up to two days.
Once you're ready to bake, preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat and set aside.
Scoop out one-inch balls of dough and cut each in half with a knife. Place a chilled ganache ball into the center of one half, then cover with other dough half and seal dough around ganache ball completely. Place cookie dough balls 3 inches apart on prepared baking sheet.
Bake in preheated oven for 11-13 minutes, until cookies just start to turn golden at the edges and tops begin to firm up. Allow to cool on baking sheet for 10 minutes, then remove to cooling rack and cool completely.
Enjoy! These cookies will store for up to 1.5 weeks in an airtight container and are great straight from the fridge or at room temperature.