A huge, thick cookie that is crispy on the outside, soft and chewy on the inside, with a velvety smooth white chocolate ganache center. Divine!
Ganache Stuffed Triple Chocolate Cookie
This cookie is rich and thick and not too overly sweet. The dark chocolate flavor really shines and I love the look of white chocolate chips blended with the dark chocolate chips. With the addition of a white chocolate ganache center, the sweet/dark chocolate balance is perfect.
Origins of the Recipe:
During 2020, I was living in Luxembourg and trying to figure out which ingredients I could find in a European grocery store. However, chocolate in all shapes and forms, except chocolate chips, was plentiful on the shelves. I kept hearing about the NYC Levain Bakery cookies and decided to try a few of the decadently chocolate cookies!
I tried several copycat recipes and determined my favorite is Modern Honey’s “Levain Bakery Dark Chocolate Chip Copycat Cookies”. This cookie is so giant, so rich, so thick, so chewy, and so delicious! https://www.modernhoney.com/levain-bakery-dark-chocolate-chocolate-chip-copycat-cookies/
Ingredients to Make the Ganache Stuffed Triple Chocolate Cookie:
- Unsalted butter: Cold from the fridge butter if what you want. Just cut the cold butter into cubes before creaming it with the sugars. Cold butter is going to create the chewy, thick texture these cookies need.
- Shortening: Yes! There is a time and place for shortening—cookies! Shortening creates a soft cookie, not too crunchy and thin on the edges, but nice and thick. Shortening also helps the cookie continue to stay soft for several days.
- Good quality cocoa powder: If you have been reading about cocoa powder at OrsonGygi, you will realized that good quality dutch-processed cocoa powder really does affect the baking and the taste! I prefer these: …Callebaut , Extra Brute, and Ghirardelli Majestic cocoa.
- Mix of cake flour, all-purpose, and cornstarch: The blend of these ingredients creates a soft and tender cookie, without tasting like cake or thick like a scone!
- Brown sugar: creates a chewy cookie every time! This recipe also has a little granulated sugar as well, but a higher concentration of brown sugar.
- White chocolate: For the ganache, good quality white chocolate with a high amount of cocoa butter tastes best. I prefer Guittard or Ghirardelli.
This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.
How to Make the Ganache Stuffed Triple Chocolate Cookie:
Some tips and tricks:
- Firm Ganache Balls: Easier for shaping the cookie dough mounds and stays inside the cookies when baking. The recipe uses white chocolate ganache, but for an extra chocolaty flavor–use dark chocolate ganache balls.
- Cookie Dough Mounds: Create the ganache stuffed cookie dough mounds by flattening a scoop of cookie dough. Then, wrap the dough around the ganache ball. Form a cylinder shape with more dough on the top and bottom of the cylinder. Keep the cylinder chunky and rough to create the best shaped cookie after baking.
- Chill the Dough: Do this after you have shaped your cookie dough mounds. You only need to chill them for 15 minutes!
- High heat: This is the game changer. Chilled cookies in a high heat oven allows the cookies to keep their shape, lose the spread, and have crispy edges.
A Few Tools:
- 2 teaspoon cookie scoop: Used to make the perfect sized ganache balls.
- 3 Tablespoon cookie scoop: Used to make the huge cookies!
These cookies will become a favorite in your home—or any other home where you share them!
–Kim
Ganache Stuffed Triple Chocolate Cookies
Equipment
- 3 Tablespoon cookie scoop
- 2 teaspoon cookie scoop
- cookie sheet
Ingredients
White Chocolate Ganache:
- ⅓ cup heavy cream
- 1 ¾ cup (298g) white chocolate
Triple Chocolate Cookie:
- ½ cup (113g) cold unsalted butter, cut into small cubes
- ½ cup (92g) shortening
- 1 cup (220g) brown sugar
- ½ cup 110g granulated sugar
- 2 eggs
- 1 ½ cup (180g) all-purpose flour
- 1 cup (115g) cake flour
- ½ cup (59g) Ghirardelli Majestic cocoa powder
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (127.5g) quality semi-sweet chocolate chips
- 2/3 cup (113g) Ghirardelli white chocolate chips
- Extra white and semi-sweet chocolate chips for tops of cookies
Instructions
White Chocolate Ganache Balls:
- In a microwave safe bowl, heat cream for 30 seconds. Pour over white chocolate pieces in a separate microwave safe bowl.
- Stir to combine. Heat in microwave for another 15-20 seconds if needed to completely melt the white chocolate. Set in refrigerator to cool.
- When white chocolate ganache is firm. Scoop with 2 teaspoon cookie scoop. Roll in ball and set aside at room temperature.
Triple Chocolate Cookies:
- Heat oven to 410°F (210° C).
- In a large bowl, cream together butter, shortening, and both sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
- Measure all-purpose flour, cake flour, cocoa powder, cornstarch, baking soda, and salt into a bowl. Whisk together until cocoa is equally dispersed. Add flour mixture all at once to butter and sugar mixture. Mix just until combined. Stir in semi-sweet and white chocolate chips.
- With a 3 Tablespoon cookie scoop, generously scoop cookie dough. Each scoop weighs 3.2 ounces. In hand, flatten cookie dough, add ganache ball to center and fold dough over until ganache ball is completely covered and dough ball resembles an irregular cylinder.
- Place on cookie sheet and place 3-4 white chocolate chips and 2-3 semi-sweet chocolate chips randomly on top of cookie dough.
- Place dough balls into the refrigerator to chill for 15-30 minutes. Keep dough balls in the refrigerator until ready to bake.
- Place 5-6 cookie balls on a clean baking sheet, spaced offset. Bake at 410°F (210° C) for 7-8 minutes or until the edges of the cookie are crisp, but the top still looks gooey. Remove from the oven and place baking sheet on a cooling rack.
- Let the cookies continue to bake on the cookie sheet and rest for at least 10-15 minutes.
Notes
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