Chocolate Ganache Cookies

One year I discovered this recipe and couldn't resist slipping a bunch into the yearly cookie baskets that make their way to Kevin's teachers. The teachers are still thanking me, likely hoping that I'll make more. Valentine's day, perhaps? These are extra amazing served with a scoop of Ben and Jerry's Cherry Garcia ice cream.

The cookie part is a deep, dark, not too sweet chocolate that goes nice and soft from the rich chocolate ganache filling. This recipe is a bit time consuming, but the end results are far worth it. The hardest part? Not licking the bowl or your fingers when you are spreading the filling.

Adapted from Canadian Living

1 cup softened butter
3/4 cup sugar
1 egg
1 tsp vanilla
1 3/4 cup flour
2/3 cup unsweetened cocoa powder, sifted
1/2 tsp baking powder
pinch of salt
6 oz bittersweet chocolate, chopped
1/3 cup whipping cream
1/2 cup chocolate sprinkles.

In a bowl with an electric mixer, beat the butter with the sugar and vanilla until fluffy. Add in the egg and vanilla, again beating until well mixed. Scrape down the sides of the bowl. In a different bowl, whisk together the flour, cocoa, baking powder, and salt. Stir the flour mixture into the butter mixture in two additions.

Divide the dough in 1/2 and wrap in plastic wrap, and chill.

Now comes the trickier part....the original recipe doesn't really explain this part, but I'll do my best to.

Put one of the dough halves onto a good sized piece of wax paper, and do your best to roll it into a 10 inch square. This isn't easy, really. If it's too cold, it will be really stiff. Too warm, and it's a mess. I often didn't get it quite the right size. and it took a bit of rolling, re-rolling, etc. It was also easier when the dough warmed up to have another piece of wax paper on top of the dough so the roller wasn't sticking to it.

Then you cut your 10 inch square into 4 strips (or, every 2.5 inches) ; cut across the strips at 1 inch intervals to make 40 rectangles.

***Cookie Jar baking tip****At this point, if the dough has become warm it will all just stick to the counter/paper and make a mess. How do you avoid that? Move the entire thing, which is easy since it's all on a piece of waxed paper, to a cool cookie sheet and stick it in the fridge. Let it chill a bit, and they will easily peel right off and be ready to pop onto the cookie sheets.

Once you have the cookie rectangles on the cookie sheets, put them in the fridge for 30 minutes to chill.

Bake the cookie rectangles in a 350 F oven for 8 minutes. Be careful taking them off the pans, they are soft and may break. You can actually stop at this point and freeze the rectangle cookies, filling them later on when you have time.

In a pot, bring the cream to a boil; take it off the heat and add the chopped chocolate. Stir until melted. Let cool slightly, and then spread about 1 tsp on a cookie rectangle. Top with another cookie rectangle. Continue until you have used up all your cookies. Then dip the ends of each cookie into the ganache, and then the chocolate sprinkles. Allow to harden.

Makes about 35-40 cookies

*variation: Kevin suggested that a touch of peppermint extract in the ganache filling could be extra yummy, and I agree!

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Chocolate Candy Crinkles

These aren't just any chocolate crinkle cookies. Chocolatey and sweet, these not only look good but taste delicious! I love to give them as gifts for Valentine's Day or Christmas, and with all the various types of Hershey's Kisses out there, you can change the flavours to your liking. They pack well and also freeze well, which makes them perfect for care packages or gift giving. Just be careful when you put the kisses into the warm cookies-they will become soft as well, and you need to give them time to set up. Beyond that, the hardest part will be keeping yourself from eating them all.

Adapted from Canadian Living

4 oz unsweetened chocolate, chopped
2 cups flour
2 tsp baking powder
3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
2 tsp vanilla
1 cup icing sugar (powdered sugar)
60 Hershey's Hugs (or you could likely try various flavors of Hershey's Kisses-like mint, chocolate truffle, peanut butter, and almond) for 60, you need approximately 2 packages.

Melt the chocolate in a double boiler over simmering water. Allow to cool slightly. In a separate bowl whisk the sugar,eggs, vegetable oil, and vanilla together. Add to the melted chocolate, whisking to incorporate.

In a separate bowl, whisk together the flour and baking powder. Add to the chocolate mixture in three additions, stirring well after each until a soft dough is formed. Cover the bowl with plastic wrap and place in the fridge for about 2 hours.

Sift icing sugar into a small bowl. Roll 1 tsp of the dough into a ball and then dredge in icing sugar. Repeat with remaining dough. Place the balls 2 inches apart on a baking sheet and bake at 325 F for 10 minutes, until the sides are firm and the tops are cracked.

**I noticed that at this point, they didn't appear to be done and I was tempted to bake them longer. The tops were soft and squishy! But they do firm up once they cool, so 10 minutes really is all you need or you may over bake these babies. Overbaked ones are like little hockey pucks. Perfect ones have a brownie-like texture.

Do not remove the cookies from the pan immediately. Let the pan sit for about 5 minutes before you press a candy into each of the cookies, otherwise the chocolate may melt. Remove cookies to wire rack to cool.

Cookies can be stored for up to 5 days in an airtight plastic container, or frozen for up to 2 weeks.

Right. Like they'd last that long.

Makes 60 cookies

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