Ganache-filled cookies

Whether you call them cookies or biscuits, these chocolate chip morsels are absolutely amazing. They're filled with an orange-infused ganache, crunchy and chewy and creamy all at the same time.

Credit: The Chocolate Queen

• makes

  30

• prep

  50 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

Orange ganache

• 195 g fresh cream, 35% fat
• 1 orange, zested
• ½ tsp vanilla bean paste
• 430 g good quality milk couverture chocolate 33%

Cookies

• 100 g raw sugar
• 165 g brown sugar
• 1 tsp sea salt
• 115 g unsalted butter, softened
• 1 egg
• 1 tsp vanilla bean paste
• 155 g plain flour
• ½ tsp bicarbonate of soda
• 110 g good quality milk couverture chocolate 33%, roughly chopped
• 110 g good quality dark couverture chocolate 54%, roughly chopped
• 90 g cornflakes, crushed

Chilling time: 2-3 hours.

Instructions

1. For the ganache, place the cream, orange zest and vanilla into a saucepan and bring to the boil.
2. Meanwhile, place the milk chocolate into a bowl.
3. Once boiling, strain the cream through a sieve over the chocolate. Whisk until the chocolate has completely melted and incorporated into the cream.
4. Cover with plastic wrap touching the surface of the ganache. Allow to cool at room temperature for 2-3 hours before transferring into a piping bag.
5. For the cookies, place the raw sugar, brown sugar, salt and butter into the bowl of a stand mixer fitted with a paddle attachment and beat until smooth.
6. Add the egg and vanilla, mix to combine.
7. Add in the sieved flour and bicarbonate of soda and mix until incorporated.
8. Stir through the roughly chopped milk chocolate, dark chocolate and crushed cornflakes.
9. Place the dough into the refrigerator for 1 hour.
10. Preheat the oven to 190˚C (170˚C fan forced).
11. Roll teaspoons of the dough into individual balls. Place them on a baking tray lined with baking paper approximately 40mm apart and gently press down to flatten slightly.
12. Bake for 10 minutes.
13. Remove the tray from the oven and allow to cool at room temperature.
14. To assemble, cut the tip off the prepared piping bag of orange-infused ganache. Pipe the ganache onto every second cookie and sandwich them together.

Note

• The cookie dough can be prepared and stored in an airtight container in the refrigerator up to 3 days in advance. Allow the dough to come back to room temperature prior to baking.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.