Choc chip cookies with ganache centre

We’re borrowing Sarah Kieffer’s perfect CCC dough recipe, now with an added melty centre.

Choc chip cookies with ganache centre

Makes 12

Ingredients

⅖ cup (100ml) cream
200g dark chocolate, chopped
2 cups (300g) cake flour
1 tsp (5ml) baking powder
½ tsp (2.5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (125g) salted butter, at room temperature
¾ cup (150g) white granulated sugar
¾ cup (150g) brown sugar
1 large egg
1 large egg yolk
2 tsp (10ml) vanilla essence
150g dark chocolate chips
Salt flakes, for sprinkling

Method

Heat cream until scalding hot. Pour over chopped chocolate and stir to melt into a smooth ganache.
Refrigerate ganache for 30 minutes, or until firm.
Shape 12 spoonfuls into balls. Freeze in a single layer for 2 hours or until rock hard.
Preheat oven to 200°C.
Sift together flour, baking powder and bicarb. Add salt and set aside
Whisk butter and sugars for 5 minutes, scraping sides, until sugar is almost melted.
Whisk in eggs and vanilla.
Add in sifted ingredients and chocolate chips and whisk to form a dough.
Portion dough into 12 x 70g pieces and flatten into a disc. Place frozen ganache balls in the centre of each, then enclose ball with dough. Chill for 10 minutes.
Place 3-4 balls on a lined baking tray. (Leave room between balls to spread to 10cm wide.) Sprinkle with salt and bake for about 10-11 minutes or until golden.
Cool on the tray until firm. Repeat with remaining dough.
Serve immediately for best result, or store in an airtight container for a week.