Ganache Brownie Cookie Sprinkles (Print Version)
# Ingredients:
→ Ganache
01 -
60 g heavy cream
02 -
100 g finely chopped chocolate (use good milk and semisweet types, like 35% milk and 57% semisweet)
→ Cookies
03 -
Rainbow chips or your favorite sprinkles, for topping
04 -
2 teaspoons vanilla
05 -
2 large eggs, room temp
06 -
100 g white sugar
07 -
220 g brown sugar, packed tight
08 -
170 g unsalted butter, super soft
09 -
110 g good-quality dark chocolate (between 50-60%)
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 -
Dump the cream in a pot, heat it till tiny bubbles show up at the sides. Pour it over your chopped chocolate in a heatproof bowl. Wait half a minute, then slowly whisk from the middle outward till everything’s glossy and melted together. Let this cool for 20–30 minutes. Fold it here and there while you do other stuff, so it gets thick and peanut butter-y.
02 -
Spoon or pipe the thick ganache onto parchement-lined tray — about twenty-four discs, 3 cm across. Pop the tray in the freezer for half an hour, or until those discs are rock solid.
03 -
Whisk cocoa, flour, kosher salt, and baking soda in a bowl so there are no clumps. Leave it nearby.
04 -
Chuck your semisweet chocolate into a bowl. Melt it gently using a double boiler, or in the microwave by zapping it at 50% power in 20-second bursts, stirring in between. Set aside so it’s not crazy hot.
05 -
Grab your stand mixer with the paddle. Cream the soft butter with brown and white sugars for 2–3 minutes, till it’s pale and looks all fluffy.
06 -
Drop in the eggs, one after the other on low speed, mixing in between. Scrape the bowl if bits stick. Go up to medium-high for half a minute, then pour in the vanilla.
07 -
Pour the cooled melted chocolate into your butter mixture and mix on low till everything’s the same color. Scrape down the sides if needed.
08 -
Using low speed, dump in the flour mixture. Stop mixing as soon as the streaks are gone. You don’t want tough cookies.
09 -
Pat some plastic wrap onto the dough surface and chuck the bowl in the fridge for 20–30 minutes until it’s not too sticky to handle.
10 -
Switch oven to 175°C. Line two trays with parchment (makes cleaning up easier).
11 -
Make 48 small dough balls. Flatten each to a disc. Put a frozen ganache puck on one disc, top with another disc, then pinch the sides to seal. Shape into a puck and dunk in sprinkles or chips. Spread out on tray with decent space in between.
12 -
Slide trays into the middle of the oven for 9–11 minutes, just till the tops look matte and puff up. Don’t cook them too long.
13 -
Right after baking, use a big round cutter to scoot around each cookie if you want perfect circles. Let them hang out on the tray for 10 minutes, then move to a wire rack till cool all the way.
# Notes:
01 -
You can freeze the stuffed dough rounds for another day. Keeping dough cold means chunkier, better cookies.
02 -
Once baked and cooled, stash them in an airtight box and they'll stay tasty for about a week.