Chocolate Truffle Sandwich Cookies

  • Chocolate Truffle Sandwich Cookies

    Remember the Double Chocolate Buttermilk Cookies?  Yeah, well, these are them on crack.

    Cookies are exciting on their own, I full well realize.  But making a dessert out of two cookies and glueing them together with something as decadent as ganache, well, that’s another story.  Pull out a plate of pretty much any kind of cookie sandwich, and watch how excited your family and friends get.  Like little kids.  Annoying little kids with ganache all over their faces and fingers.  Bittersweet.

    (Can’t get enough of the cookie sandwich theme?  You must make the Chocolate Oatmeal Marshmallow Cookie Sandwich, and the Double Cherry Cookie Sandwich while you’re at it.  Oh, and the Mini Brownie Sandwich with Toffee Crunch; I almost forgot about those… and the Oatmeal Lace Chocolate Sandwich Cookie.  That one too.  I’ll stop now.)

    COOKIES:

    2 cups all purpose flour

    1/2 tsp baking soda

    1/2 tsp salt

    1/2 cup butter

    3/4 cup cocoa powder

    2 cups confectioners’  sugar

    1 tsp vanilla

    2/3 cup buttermilk

    2 cups bittersweet chocolate chips

    GANACHE FILLING:

    1 cup whipping/heavy cream

    1 cup plus 2 tablespoons semisweet chocolate chips

    1. COOKIES:
      1. Preheat the oven to 350° and line a baking sheet with parchment paper.
      2. In a medium bowl, whisk together flour, baking soda and salt.
      3. In a large bowl, melt the butter (for 20-30 seconds or so in the microwave on low power) and then whisk in cocoa powder until smooth.  Whisk in sugar, vanilla and buttermilk, then stir in the flour mixture until well combined.  Stir in the chocolate chips.  Place bowl in fridge to chill for about 30 minutes (or leave covered in fridge for up to 2 days).
      4. Scoop dough in 1″ balls onto prepared baking sheet, and bake for 10-12 minutes, until cookies are set around the edges.  Allow to cool on baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
    2. GANACHE:
      1. Place chocolate in a large, heat-proof bowl.  In a small saucepan, heat cream over medium-high heat until just about to boil, then pour over chocolate.  Allow to sit for 5 minutes, then whisk until smooth.  Allow to cool in fridge for about 1 ½ – 2 hours (to firm up to a piping consistency; don’t be alarmed that it will be quite runny while it’s still warm- it WILL set).
      2. Pipe chilled ganache on the flat side of one cookie*.  Gently place the second cookie bottom onto ganache layer, pressing gently to secure the cookie sandwich.

    Tips:

    • Yes, you can make your own buttermilk if you’re in a pinch.  Measure out your 2/3 cup of regular milk LESS a tablespoon, and stir in a tablespoon of lemon juice or vinegar.  Wait 5 minutes and you’ll have a reasonable substitute.
    • Use great chocolate.  I know, I keep repeating that mantra.  Buy the best you can afford as a splurge and you’ll taste the difference, I promise.
    • If you don’t chill this dough then they might bake into flat little cookies, certainly not well-behaved cookies that hold their shape.  (Any cookie made with butter likes to be chilled before being baked.  Kind of a baking rule of thumb.  Butter’s a bitch.)
    • Feel free to use bittersweet or milk chocolate for the ganache.  Same with the cookies- use whatever chocolate you feel like.
    • *You can get fancy while piping the ganache by using a star-shaped tip (like I did in the photo above).  Or you can just scoop chilled ganache into a ziploc bag, cut a tiny bit off of a corner, and pipe the chocolate goo onto the cookie.  OR… just scoop a bit of ganache using a little cookie scoop or teaspoon.   Sometimes piping things just takes it too far.  I know.
    • Enjoy! 

     

    Print Friendly, PDF & EmailClick Here to PRINT This Recipe Now!

    Related Recipes & Posts:


    April 16th, 2014 | More Sweets Please | No Comments | Tags: , , ,

Leave a Reply

* Name, Email, and Comment are Required