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Chocolate Ganache Chocolate Cookies

Frosted Triple Chocolate Cookies — A chocaholic’s DREAM! Soft chocolate cookies with chocolate chips, cocoa, and topped with fudgy chocolate ganache!! Rich, decadent, and heavenly!!

Frosted Soft Chocolate Cookies

There are chocolate chips and cocoa powder in the cookie dough and they’re topped with a rich, creamy, fudgy chocolate ganache. It’s what a chocaholic’s dreams are made of.

The triple chocolate cookies are slightly chewy around the edges with super soft with tender, pillowy centers.

Switch up the color of the sprinkles on these chocolate chocolate cookies depending on the season, such as red/green for Christmas, pastel for spring and Easter, orange/black for the fall and Halloween, etc.

What’s in the Triple Chocolate Cookies?

To make the chocolate chocolate cookies and the ganache frosting, you’ll need:

Unsalted butter
Granulated sugar
Light brown sugar
Egg
Vanilla extract
Cream
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Semi-sweet chocolate chips
Sprinkles

How to Make Triple Chocolate Cookies

First, you’ll need to make the soft chocolate cookies. Cream together the butter and sugars, then mix in the wet ingredients. The dry ingredients get stirred in next, then you’ll want to gently fold in the chocolate chips.

Scoop the dough into 2-tablespoon balls and chill for at least 3 hours.

Once you’ve chilled and baked the dough, let the cookies cool completely before topping with the chocolate ganache frosting.

How to Make Chocolate Frosting for Cookies

If you’ve never made ganache before, it’s ridiculously easy and sounds much fancier and trickier than it really is.

All you have to do is heat cream or half-and-half and pour it over chocolate chips. The secret is being patient and letting time do the work for you.

The warm cream softens the chips and in about 10 minutes you can whisk the mixture smooth. The ganache is soft but not runny at room temp and hardens up more in the fridge. It’s the perfect ‘sand trap’ for lots of sprinkles!

Tips for the Best Chocolate Cookies

There are two tablespoons of cream (or half-and-half) in the dough, which makes the cookies creamy and moist but also makes for a very soft dough so it must be chilled before baking.

If you skip chilling the dough, you’ll wind up with flat, thin cookies that spread a lot in the oven.

The cream also helps combat dryness, which can plague chocolate cookies because of the drying effects of cocoa powder. Make sure not to overbake and you’ll be rewarded with a chocolate lover’s delight.

Ingredients

Cookies

▢ ½ cup unsalted butter , softened (1 stick)
▢ ½ cup granulated sugar
▢ ½ cup light brown sugar , packed
▢ 1 large egg
▢ 1 ½ teaspoons vanilla extract
▢ 2 tablespoons cream or half-and-half
▢ 1 ¼ cups all-purpose flour
▢ heaping 1/2 cup , almost 2/3 cup unsweetened natural cocoa powder
▢ 1 teaspoon baking soda
▢ ¼ teaspoon salt , or to taste
▢ 2 cups semi-sweet chocolate chips

Ganache

▢ 1 ⅓ cups semi-sweet chocolate chips , about 8 ounces
▢ ½ cup cream or half-and-half , do not use regular or whole milk, it doesn’t have enough fat and ganache won’t set up
▢ about 1/2 cup sprinkles , or as necessary

Instructions

Cookies:

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
Flatten the dough mounds about halfway, then place on a baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack. While they cool, make the ganache.

Ganache:

To a medium bowl, add the chocolate chips; set aside.
To a microwave-safe measuring cup or bowl, add the cream and heat on high power until just boiling, probably about 30 seconds, but watch it closely because all microwaves vary.
Pour the warm cream over the chocolate chips, cover with plasticwrap or foil to trap in the heat, and let it rest for about 10 minutes.
After about 10 minutes, whisk the mixture smooth. Tip – If your chips are resistant to melting, you can place the bowl in the microwave and heat for about 15 to 30 seconds.
Add about 1 to 2 tablespoons ganache to the top of each cookie.
Evenly sprinkle each cookie with as many sprinkles as desired.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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