FRENCH CHOCOLATE SOFT COOKIE WITH GANACHE FILLING

Ingredients

For the Ganache

• 3 ½ oz Semisweet Chocolate

• ¼ cup Crème Fraîche (or sour cream)

• 2 tbsp Butter

For The Cookies

• 1 ½ stick Butter (12 tbsp)

• ½ cup Sugar

• 2 each Large Eggs

• 1 ¼ cup AP Flour

• 1 tsp Salt

• Unsweetened Cocoa powder for dusting

Directions

Preheat oven to 325°F.

1. One hour before, make the ganache for the filling so it has time to set. In a double boiler, over simmering water, melt the butter with the chocolate and cream. Let cool.

2. In a stand mixer with the paddle attachment, cream the butter and sugar until nice & fluffy. Add the eggs and continue to beat until well incorporated. Sift in the flour into the butter mixture beat slowly until all the ingredients are well combined.

3. Use a truffle scoop or soup spoon, form balls, and place onto a baking sheet not too close to each other. Bake for about 12-18 minutes until golden brown on the edges and light brown in the center. Carefully transfer to a cooling rack until set.

4. After cookies are fully cooled (very important!) turn the cookies upside down and spread with a little of the not so set ganache. Sandwich the cookies together in pairs and dust with a little cocoa powder.

Equipment

• Mixing bowl

• Rubber spatula

• Stand or hand mixer

• Truffle scoop or tablespoon