Super crispy cookies with chocolate ganache

Ingredients

Shortcrust Pastry

200 grams (7.05 ounces) flour
60 grams (2.12 ounces) powdered sugar
40 grams (1.41 ounces) eggs
90 grams (3.17 ounces) butter
pinch of salt

Chocolate Ganache

70 grams (2.47 ounces) bitter chocolate
100 grams (3.53 ounces) whipping cream
10 grams (0.35 ounces) butter
10 grams (0.35 ounces) cognac (optional)

Chocolate Glaze

100 grams (3.53 ounces) bitter chocolate
20 grams (0.71 ounces) vegetable oil

Equipment

Mixing bowl
Essential for combining your ingredients smoothly. A medium-sized one should do the trick!
Electric mixer
If using a hand mixer, ensure it's powerful enough to mix the butter and sugar thoroughly.
Pastry bag
Perfect for piping the silky chocolate ganache onto the cookies. Opt for a reusable silicon one for a more sustainable option.
Baking sheet
Make sure it's non-stick or lined with parchment paper to prevent the cookies from adhering. A perfect bake requires a perfect base!
Cooling rack
Essential for allowing your cookies to cool evenly. Letting them cool off the sheet ensures they remain crispy.

Instructions

Step 1

1. Beat the powdered sugar with butter until creamy. Add the egg and beat until combined. Make sure the butter is at room temperature for easier mixing.

Step 2

2. Combine the mixture with flour and salt, and quickly knead the dough. As soon as it starts to gather into a ball, take it out of the bowl, shape it into a rectangle about 1cm high, wrap it in plastic wrap, and refrigerate for at least 4 hours.Chilling the dough ensures a tender and flaky texture.

Step 3

3. Roll out the dough to a thickness of 2.5mm. Cut out the cookies using your desired shape. For even thickness, use rolling pin guides or two stacked rolling pins.

Step 4

4. Bake the cookies at 347°F (175°C) with convection for 10-11 minutes until light golden. Timing may vary slightly depending on your oven, so keep an eye on the cookies.

Step 5

5. To make the ganache, bring the cream to a boil, then combine it with the chocolate until emulsified. Add the butter and optional alcohol, mixing everything thoroughly.Stir continuously to prevent the chocolate from burning.

Step 6

6. Let the ganache stabilize for 6 hours at 60°F (15°C) or refrigerate. Pipe with a pastry bag onto the cookie halves, then cover with the other halves. Refrigerating the ganache helps it set faster.

Step 7

7. Melt the chocolate and combine it with vegetable oil to make the glaze. Dip the cookies halfway into the glaze and let them set. Using a double boiler or microwave in short bursts can help melt the chocolate evenly.

Servings

Serving these Chocolate-Drizzled Cookies is where the fun begins! 🌟

Afternoon Tea Delight: Pair these cookies with a cup of Earl Grey tea. The citrus notes in the tea complement the rich flavors of the chocolate, creating a delightful and sophisticated experience.

Milk and Cookies: Serve with a glass of cold milk 🥛. The classic pairing is nostalgic and is sure to be a hit with kids and adults alike.

Coffee Companion: These cookies make an excellent match with a cappuccino or espresso ☕. The bitterness of the coffee beautifully balances the sweetness of the chocolate ganache and glaze.

Dessert Platter: For a more extravagant presentation, arrange the cookies on a platter with fresh berries and a dusting of powdered sugar. Add a sprig of mint for a touch of green. 🍓🍇

Variations

Whether you’re gluten-free or vegan, we’ve got you covered! 🌱✨

Gluten-Free Variation: Swap out the regular flour for a gluten-free flour blend. Ensure the blend you choose includes xanthan gum or add it separately to help bind your dough.

Vegan Variation: Replace the butter with vegan butter and use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) instead of a regular egg. For the ganache and glaze, use dairy-free chocolate and coconut cream.

Feel free to experiment and make these cookies just right for your dietary needs!

Faq

How do I know when my cookies are done?
They should be light golden and slightly firm to the touch. Keep an eye on them after the 10-minute mark to avoid overbaking.
Can I freeze the dough?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to a month. Thaw in the fridge overnight before using.
What type of chocolate is best for the ganache?
A high-quality bittersweet or semi-sweet chocolate works best for rich, deep flavor.
Why is my ganache grainy?
Temperature control is key. Ensure your cream is hot enough to melt the chocolate completely, and mix slowly to avoid incorporating too much air.
How do I get the perfect consistency for the glaze?
Combine the chocolate and oil until smooth and fluid. If it's too thick, add a bit more oil; if too thin, a bit more chocolate will help.
Can I add flavoring to the ganache?
Definitely! Try adding a splash of vanilla extract or a teaspoon of instant espresso powder for added depth.