Chocolate Sandwich Cookies Filled with White Ganache

Chocolate Sandwich Cookies Filled with White Ganache might be just the dessert you are searching for. For 51 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 170 calories, 2g of protein, and 9g of fat. Head to the store and pick up white chocolate, kosher salt, flour, and a few other things to make it today. 12 people were glad they tried this recipe. It is brought to you by SippitySup. From preparation to the plate, this recipe takes roughly 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is improvable. If you like this recipe, you might also like recipes such as Lemon Thumbprint Cookies filled with White Chocolate Ganache, Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves, and White Chocolate Ganache Filled Gingerbread Macarons.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the ganache filling: Bring the cream to a boil in a small saucepan. Remove from heat, and add 9 ounces white chocolate. Let stand 5 minutes, covered. Transfer to a small bowl, and stir until smooth. Cover and refrigerate about 3 hours (or more) until thick and spreadable. Be sure to stir often during this process it will improve the texture of the ganache. Bring to room temperature before using.Make the dough: In a large bowl whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl stir together butter, brown sugar, and egg. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half and wrap each in plastic wrap; chill in the refrigerator at least 1 hour and up to 12 hours.Make the cookies: When ready to form cookies roll out each half of dough between 2 sheets of lightly floured parchment to about 1/8-inch thick. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.Preheat oven to 350 degrees with racks in upper and lower thirds. using a cookie cutter that’s about 2-inches wide (choose an uncomplicated shape such as round, square, heart or star), making sure you have even numbers in each for a total of about twenty-four 2-inch cookies, re-rolling and re-chilling scraps as needed. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.Bake until firm and fragrant, about 10 to 12 minutes, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip) the ganache filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.Make the optional topping: Melt the remaining 3 ounces of white chocolate in a small heat proof bowl set over a pan of simmering water. Once melted drizzle or pipe (using a pastry bag and a small plain tip) the white chocolate in an attractive pattern over the tops of the cookies.Share this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...

 

Step by step:

1. Make the ganache filling: Bring the cream to a boil in a small saucepan.

2. Remove from heat, and add 9 ounces white chocolate.

3. Let stand 5 minutes, covered.

4. Transfer to a small bowl, and stir until smooth. Cover and refrigerate about 3 hours (or more) until thick and spreadable. Be sure to stir often during this process it will improve the texture of the ganache. Bring to room temperature before using.Make the dough: In a large bowl whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl stir together butter, brown sugar, and egg.

5. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half and wrap each in plastic wrap; chill in the refrigerator at least 1 hour and up to 12 hours.Make the cookies: When ready to form cookies roll out each half of dough between 2 sheets of lightly floured parchment to about 1/8-inch thick.

6. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.Preheat oven to 350 degrees with racks in upper and lower thirds. using a cookie cutter that’s about 2-inches wide (choose an uncomplicated shape such as round, square, heart or star), making sure you have even numbers in each for a total of about twenty-four 2-inch cookies, re-rolling and re-chilling scraps as needed.

7. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.

8. Bake until firm and fragrant, about 10 to 12 minutes, rotating halfway through.

9. Let cookies cool completely on baking sheets set on wire racks.

10. Spread or pipe (using a pastry bag and a small plain tip) the ganache filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.Make the optional topping: Melt the remaining 3 ounces of white chocolate in a small heat proof bowl set over a pan of simmering water. Once melted drizzle or pipe (using a pastry bag and a small plain tip) the white chocolate in an attractive pattern over the tops of the cookies.

Nutrition Information:

covered percent of daily need