Decadent Double Chocolate Sugar Cookies
Get ready to indulge in the ultimate dessert experience with these Decadent Double Chocolate Sugar Cookies! Combining a rich chocolate cookie base with a velvety ganache topping, these treats are a chocolate lover's dream. The addition of espresso powder intensifies the chocolate flavor, while the crisp edges and soft centers create the perfect texture. These cookies are not just delicious; they are also visually stunning when garnished with sprinkles or nuts, making them ideal for any occasion. Although this recipe requires a little extra time for chilling and baking, every moment spent is worth the wait. Your friends and family will be begging for the recipe, so prepare for some serious praise when you serve these heavenly delights!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
all-purpose flour
2 1/3 cups (sifted)
Dutch-processed cocoa powder
1/3 cup (sifted)
salt
1/4 teaspoon (none)
unsalted butter
3/4 cup (softened)
granulated sugar
1 cup (none)
large eggs
2 (none)
espresso powder
2 teaspoons (dissolved in 1 teaspoon boiling water)
pure vanilla extract
1 1/2 teaspoons (none)
bittersweet chocolate
6 ounces (melted)
egg white
1 (mixed with 1 teaspoon water)
nonpareils or colored crystal sugar
to taste (for decoration)
finely chopped nuts
to taste (for decoration)
heavy cream
1/2 cup (none)
light corn syrup
2 teaspoons (none)
fine semisweet or bittersweet chocolate
4 ounces (for ganache)
dark Jamaican rum
1 tablespoon (optional)
pure vanilla extract
1/2 teaspoon (none)
hot water
1/2-1 teaspoon (if needed to adjust ganache)
Instructions
1
Prepare the cookie dough: In a medium bowl, sift together the all-purpose flour, cocoa powder, and salt. Set aside.
2
In the bowl of an electric mixer fitted with a paddle attachment, cream the softened unsalted butter on medium-low speed until smooth and light in color.
3
Gradually add the granulated sugar while mixing, and continue beating until fully combined and fluffy.
4
Add the large eggs, espresso dissolved in boiling water, and pure vanilla extract to the butter mixture, mixing until completely incorporated.
5
Slowly mix in the melted bittersweet chocolate, ensuring all ingredients are well combined.
6
With the mixer on low speed, gradually incorporate the dry ingredients in two additions, mixing just until combined after each addition.
7
Turn the dough onto a clean surface, divide it into quarters, and shape each portion into a disk about 4 inches wide. Wrap each disk in plastic wrap and refrigerate for 30-40 minutes, or until firm.
8
Preheat your oven to 350°F (175°C) and position a rack in the center.
9
Prepare two ungreased cookie sheets. On a lightly floured surface, roll out one disk of dough to a thickness of about 3/16 inch.
10
Use a 2 1/2-inch round cookie cutter to cut out cookies and transfer them to a sheet of waxed paper.
11
Brush each cookie lightly with the egg white and water mixture, then sprinkle generously with nonpareils or colored crystal sugar.
12
Carefully arrange the cookies on the prepared cookie sheets, ensuring they are spaced adequately.
13
Bake one sheet at a time for 9-10 minutes, or until the cookies appear set around the edges but still soft in the center. Transfer to a wire rack to cool completely.
14
Repeat the process with the remaining disks of dough.
15
Make the ganache: Break the fine semisweet or bittersweet chocolate into 1-inch pieces and place it in a food processor. Process until finely chopped.
16
In a small saucepan, heat the heavy cream and light corn syrup over low heat until it reaches a gentle boil.
17
Pour the hot cream over the chopped chocolate, let it sit for about 1 minute, and then stir until the mixture is smooth and fully emulsified.
18
Blend in optional dark Jamaican rum and pure vanilla extract. If the ganache is oily, stir in up to 1 teaspoon of hot water to achieve a glossy finish.
19
As the ganache cools, it will thicken slightly but should remain pourable. If it becomes too thick, chill it in the refrigerator for 4 to 5 minutes, but do not let it get too cold.
20
Spoon the ganache over the cooled cookies, allowing it to cascade down the edges for an elegant finish. Enjoy your decadent treats and prepare to be showered with accolades!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Double Chocolate Sugar Cookies?
These are a rich dessert featuring a chocolate cookie base combined with a velvety ganache topping, often garnished with sprinkles or nuts.
What is the texture of these cookies?
These cookies are designed to have crisp edges and soft centers for a perfect textural balance.
Why is espresso powder included in the recipe?
The espresso powder is added to intensify the chocolate flavor of the cookies.
What type of cocoa powder is recommended?
The recipe specifies using 1/3 cup of Dutch-processed cocoa powder, which should be sifted before use.
How should the butter be prepared for the dough?
You should use 3/4 cup of unsalted butter that has been softened to room temperature.
At what speed should I cream the butter?
The butter should be creamed on medium-low speed using an electric mixer fitted with a paddle attachment until it is smooth and light in color.
How do I incorporate the espresso powder?
The 2 teaspoons of espresso powder should be dissolved in 1 teaspoon of boiling water before being added to the mixture.
When do I add the melted bittersweet chocolate?
The 6 ounces of melted bittersweet chocolate should be mixed in slowly after the eggs, espresso, and vanilla have been incorporated.
How should the dry ingredients be added?
Gradually incorporate the dry ingredients in two additions with the mixer on low speed, mixing just until combined.
How long does the cookie dough need to chill?
The dough should be divided into quarters, wrapped in plastic, and refrigerated for 30 to 40 minutes or until firm.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C) with a rack positioned in the center.
How thick should I roll out the dough?
Roll out the dough on a lightly floured surface to a thickness of approximately 3/16 inch.
What size cookie cutter should I use?
A 2 1/2-inch round cookie cutter is recommended for cutting out the cookies.
Why do I need an egg white and water mixture?
Brushing the cookies with an egg white and water mixture helps the nonpareils or crystal sugar stick to the surface before baking.
How long do the cookies need to bake?
Bake the cookies one sheet at a time for 9 to 10 minutes.
How can I tell if the cookies are finished baking?
The cookies are done when they appear set around the edges but remain soft in the center.
What kind of chocolate is used for the ganache?
Use 4 ounces of fine semisweet or bittersweet chocolate broken into 1-inch pieces.
How is the chocolate for the ganache prepared?
The chocolate pieces should be placed in a food processor and processed until they are finely chopped.
What liquid ingredients are needed for the ganache?
The ganache requires 1/2 cup of heavy cream and 2 teaspoons of light corn syrup.
How do I combine the cream and chocolate for the ganache?
Heat the cream and corn syrup until they reach a gentle boil, then pour the hot mixture over the chopped chocolate and let it sit for one minute before stirring.
Can I add alcohol to the cookie ganache?
Yes, you can blend in 1 tablespoon of dark Jamaican rum for additional flavor.
What should I do if the ganache looks oily?
If the ganache appears oily, stir in up to 1 teaspoon of hot water to achieve a glossy finish.
How do I achieve the right ganache consistency?
Allow the ganache to cool until it thickens slightly but remains pourable. If it gets too thick, you can chill it briefly for 4-5 minutes.
How is the ganache applied to the cookies?
Spoon the ganache over the completely cooled cookies, allowing it to cascade down the edges.
What are some recommended toppings for decoration?
You can use nonpareils, colored crystal sugar, or finely chopped nuts to garnish the cookies.
Does the ganache contain vanilla?
Yes, the ganache includes 1/2 teaspoon of pure vanilla extract blended in at the end.
How many ingredients are required for this recipe?
This recipe requires a total of 18 ingredients, including the components for both the cookies and the ganache.
Is salt necessary in this recipe?
Yes, 1/4 teaspoon of salt is used to balance the sweetness and enhance the chocolate flavors.
What is the role of light corn syrup in the ganache?
Light corn syrup is used to provide the ganache with a smooth, glossy texture.
Should the cookies be warm when adding the ganache?
No, the cookies must be completely cooled on a wire rack before you spoon the ganache over them.