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Chocolate melt aways
Nb persons: 0
Yield: 3 dozen cookies
Preparation time: 10 minutes
Total time:
Source:
| Cook Time: 10 minutes Chill Time: 30 minutes GANACHE: | |
| 1 cup | semisweet chocolate chips |
| 4 tablespoons | half and half |
| COOKIE DOUGH: | |
| 1 cup | all-purpose flour |
| 1/2 cup | ARGO® Corn Starch |
| 1/2 cup | powdered sugar |
| 2 tablespoons | cocoa powder |
| 3/4 cup (1-1/2 sticks) | butter, softened |
| 1 teaspoon | vanilla |
| 1/2 cup | GANACHE |
Preheat oven to 350°F.
To prepare GANACHE: Place chocolate chips and half and half in a microwave-safe bowl. Microwave on HIGH power (100%) for 30 seconds to 1 minute or until chocolate begins to melt. Stir together until smooth. Set aside.
To prepare COOKIE DOUGH: Combine flour, corn starch, powdered sugar and cocoa powder in medium bowl; set aside.
Beat butter in a large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla to butter and blend. Add 1/2 cup ganache (reserving remaining ganache for later use) to butter mixture and beat until well blended. (If necessary, refrigerate dough for 30 minutes to 1 hour or until easy to handle.)
Roll dough into 1-inch balls and place on ungreased baking sheets. Bake 10 to 12 minutes. Let cool on baking sheet for 2 to 3 minutes, then transfer to wire rack until cooled to room temperature.
Drizzle remaining ganache over cookies (see recipe tip below). Store cookies in air tight container.
RECIPE TIP: Transfer ganache to a sealable sandwich-size plastic freezer bag using a rubber spatula. Seal bag and snip a small tip off the lower corner of bag. Squeeze ganache through opening to pipe onto cookies.
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