We love ganache and these chocolate cookies pair perfectly with this rich, smooth chocolate. Be sure and use a good quality chocolate.
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup pure dark chocolate chips or semisweet chips
1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth.
2. Add the flour, cocoa, and baking soda and beat until combined.
3. Refrigerate the dough for 20 minutes to firm up slightly.
4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/4-inches in diameter. Refrigerate for two hours or until firm.
5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 11 minutes or until the cookies are done. Cool on a wire rack.
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For the filling:
Mix 1/4 cup whipping cream, one tablespoons butter, and 2 tablespoons of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces or six ounces of Imported Gourmet Bittersweet Chocolate Wafers or Imported Gourmet Dark Chocolate Wafers. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.
Baker’s note: Six ounces of wafers is just over a cup; fill a one-cup measure to 1/2 inch above the rim.
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