Chocolate Ganache Cookies

I wanted chocolate cookies, and had about 11 ounces of left over espresso ganache, from the Opera Cake.

This is one of those recipes – where you need an absurd ingredient to start with.  Sorry.

Pre-heat the oven to 350°F

Prep 3 sheet pans, with parchment.

1.0 Chocolate Ganache Cookies  

Ingredients:

• 1 ¹⁄₂ Cups       ________________ All-Purpose Flour ~188 grams
• ¹⁄₄ Cup   ________________ cocoa powder (unsweetened, not dutch)
• 1 tsp   ________________ Baking Powder (aka BP)
• ¹⁄₂ tsp   ________________ Baking Soda (aka BS)
• ¹⁄₂ tsp  ________________ salt
• 2     ________________ eggs
• ¹⁄₂ Cup   ________________ sugar (white sugar)
• ¹⁄₄ Cup   ________________ dark brown sugar
• 1 TBSP   ________________ vanilla
• 4 TBSP   ________________ butter (room temp.)
• 10 oz   ________________ ganache (see opera cake recipe) at room temp
• 1 Cup  _________________ chocolate chips (whatever kind you like)

Instructions:

• Whisk together Flour & BP & BS & Cocoa powder & salt – sift
• With the paddle attachment, cream the butter and sugars
• Mix in the eggs and vanilla
• Mix in the ganache.
• Mix till well combined.
• Add in the dry ingredients and mix until just combined
• Add in the chocolate chips.
• Spoon onto cookie sheets, about a TBSP per cookie.
• Bake for 12 minutes.  Let cool on the pan for a few minutes before moving to a rack to cool

These stay very moist, and have a nice crumb.