These chocolate ganache sandwich cookies are the ultimate chocolate indulgence. Little servings of rich and smooth chocolate ganache sandwiched between simple sweet buttery cookies and coated with chopped almonds. For anyone who enjoys chocolate as much as I do, these luscious cookies are ideal!
I am a huge fan of cookies and chocolate. And when they combine, I know my day is going to get better. The trio of flavours- a simple buttery cookie base, decadent ganache, and almonds take the taste of these cookies to a whole new level. Whether you want to make a show-stopper dessert, festive treat, or everyday indulgent sweet these cookies are perfect for everything.
If you’re a cookie and chocolate lover like me check out my triple chocolate cookies, peanut butter stuffed chocolate cookies, and chocolate shortbread recipe.
Making these cookies is very simple but it is a time-consuming process. We have to refrigerate cookie dough a few times as well as the ganache. So plan ahead before making these cookies.
You can also make these cookies over the course of a few days or even months. You can freeze both cookie dough and un-sandwiched cookies for up to 3 months. Chocolate ganache can be prepared in advance and refrigerated for up to 3 days.
Ingredients required to make Chocolate Ganache Sandwich Cookies?
(This is a simple preview, for a detailed ingredient list find the recipe card below)
Butter Cookies
- Egg
- Butter- Unsalted, room temperature.
- Sugar(powdered)
- Almond Extract(optional)
- All-purpose flour
- Cornflour
- Salt
Chocolate Ganache
- Dark Chocolate and Milk Chocolate
- Heavy Cream
Decoration
- Almonds
Note: A combination of dark and milk chocolate is used so that our ganache is neither too sweet nor bitter. But you can completely replace one for another.
How to make Chocolate Ganache Sandwich Cookies?
(This is a short preview, for a detailed recipe find the recipe card below.)
How to make cookie dough?
- Wet Ingredients- In a bowl beat butter till smooth and creamy. Add sugar and beat till silky and smooth. Add egg and almond extract and beat till combined.
- Dry ingredients- Sift in all dry ingredients. Beat till just combined.
How to chill the cookie dough?
- Transfer the dough to a plastic bag. Flatten the dough and place it in the refrigerator to chill.
- Divide the dough into two parts. Place one part between parchment/butter paper and roll the dough to a certain thickness. Repeat the process with the other part. Refrigerate again.
Note:- I’ve used a handheld electric mixer to mix. You can use a stand mixer. If you don’t have both of these just use a whisk. Whisk may require a few extra minutes for the same result.
Shape and bake.
- With the help of a cookie cutter or stamp cut out cookies.
- Place them on a parchment/butter paper lined baking tray and bake in a preheated oven till the edges of cookies turn golden brown.
- Let them cool in the baking tray itself.
How to make chocolate ganache?
- Boil water or fill around 2 inches of hot water in a medium-sized saucepan. Place a heat-proof bowl on the saucepan and add dark and milk chocolate. After they have melted completely, add heavy cream and mix till combined. Cover the surface of the ganache with a cling film and let it set in the refrigerator.
How to assemble chocolate ganache sandwich cookies?
- Fill the ganache into a piping bag.
- Spread the ganache onto the flat side of one cookie and sandwich with the other. Roll the ganache part in chopped almonds. Repeat with remaining.
Storage of chocolate ganache sandwich cookies
Place them in an airtight container. Store them at room temperature for two days or refrigerate for 1 week. They are delicious at both room temperature and chilled straight from the refrigerator.
Sandwiched cookies can’t be frozen as the dairy in the ganache can go stale. So it’s better to freeze the plain cookies and then apply ganache before consumption.
How long can the cookie dough be refrigerated or frozen?
Cookie dough can be refrigerated for up to 2 days or frozen for up to 3 months. Cookie dough can be refrigerated or frozen at any step after the formation of cookie dough but I prefer to freeze or refrigerate after rolling the dough as rolling out a frozen dough can be pretty difficult.
Can ganache be prepared ahead of time?
Chocolate ganache takes at least 30 minutes in the fridge to set. So you have to start preparing the ganache at least when the cookies are baking. Also, chocolate ganache can be prepared, covered, and refrigerated for 3 days before use.
Is it necessary to chill the dough?
The cookie dough of this recipe is very soft and tacky. So to make it more workable it is necessary to refrigerate. Also, the dough is refrigerated to prevent the spreading of cookies while baking.
If you liked this recipe, try these!
Chocolate Ganache Sandwich Cookies
Ingredients
cookie
- 188 g All-purpose flour 1½ cups
- 18 g Cornflour 2 tbsp
- ⅜ tsp Salt
- 1 Eggs (room temperature) medium size
- 75 g Sugar(powdered) ¾ cup
- 110 g Butter (room temperature, unsalted) ½ cup
- 1 tsp Almond extract
chocolate ganache
- 90 g Dark chocolate (chopped) ½ cup
- 90 g Milk chocolate (chopped) ½ cup
- 180 g Heavy Cream ¾ cup
Garnish
- 30 g Almonds(chopped)
Instructions
Cookie
- In a large bowl using an electric mixer beat the butter on medium-high speed for 2 minutes or until completely smooth and creamy. Add the powdered sugar and beat for 1 minute or until combined.
- Next, add the egg and almond extract. Beat on high speed until combined,
- Sift in flour, cornflour, and salt. Beat on low speed until just combined. The cookie dough will be soft.
- Transfer the dough into a plastic bag. Flat the dough out with the help of palms. Refrigerate for 1½ hours or freeze for 30 minutes.
- Remove the dough from the plastic bag and divide it into two parts for ease of work. Place one part between two parchment papers. With the help of a roller roll out the dough into a 5 mm thickness sheet. Repeat the same process with the other part.
- Stack the pieces, onto a baking sheet and freeze for 20 minutes.
- Once chilled, preheat oven to 350°F/180°C. Line baking sheets with parchment/butter paper or silicone baking mats.
- Remove one of the dough pieces from the refrigerator and, using a 5.5 cm cookie cutter, cut into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece. Arrange cookies on baking sheets 2 inches apart.
- Bake cookies for 19 minutes at 160℃/320℉ minutes until very lightly browned around the edges. Make sure to rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet itself.
Chocolate Ganache
- In a medium-sized saucepan fill around 2 inches of hot water. Place a medium/small-sized bowl on the saucepan and put chopped dark and milk chocolate. Stir occasionally till the chocolate completely melts.
- Pour the heavy cream and mix with a spatula till thoroughly combined. Cover the surface of the ganache with a clingfilm and place it in the fridge for at least 30 minutes.
Assembly of cookies
- Take the ganache out of the fridge and mix a few times to make it workable. Fill the ganache into a piping bag.
- Spread the ganache onto the flat side of one cookie and sandwich with the other. Roll the ganache part in chopped almonds. Repeat with remaining.
Notes
- To prevent the cookies from spreading while baking and to make the dough more workable it is necessary to refrigerate the dough.
- Chocolate ganache can be prepared, covered, and refrigerated for 3 days before use.
- You can replace dark chocolate with milk chocolate or vice versa while making ganache. Just make sure the ratio of chocolate to cream is 1:1.