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

1. Heat cream until scalding hot. Pour over chopped chocolate and stir to melt into a smooth ganache.
2. Refrigerate ganache for 30 minutes, or until firm.
3. Shape 12 spoonfuls into balls. Freeze in a single layer for 2 hours or until rock hard.
4. Preheat oven to 200°C.
5. Sift together flour, baking powder and bicarb. Add salt and set aside
6. Whisk butter and sugars for 5 minutes, scraping sides, until sugar is almost melted.
7. Whisk in eggs and vanilla.
8. Add in sifted ingredients and chocolate chips and whisk to form a dough.
9. 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.
10. 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.
11. Cool on the tray until firm. Repeat with remaining dough.
12. Serve immediately for best result, or store in an airtight container for a week.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: The MK team’s holiday cookie jar: Favourite cookies with a nostalgic twist 

The post Choc chip cookies with ganache centre appeared first on MyKitchen.

Looking for a healthy frozen treat to keep you cool this summer? You can whip up this dreamy choc-chip ice cream in minutes without a churner.

SERVES 6 // COOKING TIME 5 min, plus freezing time

INGREDIENTS
1 ripe banana, chopped and mashed
2 cups baby spinach
2 tbsp honey
3 tbsp dark chocolate chips
½ tbsp peppermint extract
2 cups coconut milk

METHOD
1. Place all the ingredients in a bowl and blend well with a stick blender.
2. Place in the freezer and stir every 30 minutes for two hours. Freeze overnight before serving.

The post Mint choc-chip ice cream appeared first on MyKitchen.