It’s that awesome time of the month again……2 SWEETIE PIES!! I love this day! One of my blogging besties and I swap blogs and surprise each other by baking/cooking from the other’s blog. Lizzy blogs at THAT SKINNY CHICK CAN BAKE! I have been fortunate because every single month, without fail, Liz’s recipes are always successful! Every one winds up in my repertoire of fabulous repeat recipes! This month was another winner….chocolate coma cookies! What a name, right? They are everything you’d think they should be! Packed with chocolate flavor and stuffed with a rich ganache! Thanks Liz for the perfect cookie exchange cookie!!!! I also highly recommend using some realllllly good chocolate for these!!!! It will be worth it!
You’ll Need:
Cookie Sheets Parchment Paper Good Chocolate
You can also visit Lizzie on:
Chocolate Coma Cookies
Ingredients
- Ingredients
- slightly adapted from That Skinny Chick Can Bake via Sunset Magazine
- For cookies:
- 10 ounces semisweet chocolate chopped
- 3 ounces unsweetened chocolate chopped
- ¼ cup butter cut into chunks
- 3 eggs at room temperature
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 6 tablespoons flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1½ cups semisweet chocolate chips
- For ganache:
- 6 ounces semisweet chocolate chopped
- ¾ cup whipping cream
Instructions
- Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly.
- Whisk eggs, sugar, and vanilla into chocolate mixture.
- In another bowl, stir together flour, baking powder, and salt.
- Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips.
- Cover dough and chill until firm enough to hold its shape, about an hour.
- Meanwhile, make ganache:
- Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool.
- Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours.
- If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.
- Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
- Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart.
- Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks.
- Spread flat sides of half of cookies with ganache and top with remaining cookies.
- Yield: 12-16 cookies
- Total time: 2½ hours with chilling times
Liz says
Oh, my gosh, I can only imagine how amazing these taste with Guittard chocolate! I just remember my boys swooning over these babies! Another fun month, my sweetie pie friend!!! xo
Ashley Billings says
I plan on making these for dessert for the Christmas dinner going to be having. Can’t wait to taste them,just the look of all that chocolate,I’m going to be heaven.
danielle says
enjoy!!!
linda sickora says
I am a chocoholic. These are a Chocoholics dream.
Jessica says
Can you use co cocoa i