Welcome to cookie week! I love cookies. They are probably my favorite thing to bake…and eat. It’s hard to get tired of cookies. Most of them are relatively simple to make and they go great with a glass of milk! Cookies are kind of like a great pair of jeans. They can be dressed up or down…and they are just really comfortable. O.K. I’m done;-) I just really love cookies.
This week I have some great cookies for you. Some dressed up, some simple and all delicious. Like these cookies. Perfect for a holiday cookie tray. Decadent and festive…the raspberry ganache puts them over the top! I love how they look so elegant, yet they come together really quickly. I would use dark cocoa (or dutch-process) if you can, it really gives these cookies a deep, rich flavor. Enjoy!
- 2 cups all-purpose flour
- 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder (I used regular dark cocoa)
- 2 teaspoons coarse salt
- 8 ounces (2 sticks) unsalted butter, softened
- 1 1/3 cups sugar, plus more for rolling
- 2 large egg yolks
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium. Add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
- 1/3 cup raspberry syrup*
- 1/3 cup heavy cream
- 1/2 tsp. vanilla
- 4 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into pieces and softened
Combine syrup and cream in a small saucepan over medium heat. Bring to a simmer. Remove from heat and add vanilla, chocolate and butter. Let stand a few minutes and then whisk until well combined. Use immediately.