Double chocolate cookies coming to life!
I don’t make cookies often, but when I do, they are decadent and divine! These Top Deck Chocolate Cookies are light and scrumptious. I created a chewy and chocolatey base and topped them with a light white chocolate ganache. Some may say it’s a bit much, I say, when is chocolate too much?
The white chocolate ganache is actually such a divine frosting and it an be used in many other ways. I like to use it for frosting a cake as well as drizzling over cake pops. These cookies are sweet and are a whole dessert on their own. These cookies have a soft and chewy texture. They’re very easy to chew and not to sweet which makes the white chocolate ganache a perfect addition to the cookie.
Tips for making the best Top Deck Cookie
- I used Milky Bar white chocolate to make the white chocolate ganache. But make you use a good quality one.
- These biscuits aren’t too thick or crispy, they have a light chewiness to them. Once the frosting is on, it will of course make them softer, so make sure to store them correctly.
- Use a good quality cocoa powder, this will enhance the flavour.
- Do not over bake the these top deck chocolate cookies. It may seem like they are not cooked through or haven’t set but this is normal. They set one they are out of the oven. I recommend leaving them to cool for 30 minutes before frosting them.
White Chocolate Ganache
White chocolate ganache is very light and sweet. This ganache is very silky and smooth and pipes so well. The cream should be just warmed, not scalding hot or boiling. You can microwave or use a double boiler to melt the chocolate. Once the chocolate is melted, stir it through a few times to make sure everything has melted well. Pour the cream into the chocolate in three inclusions, the ganache may look like it’s separating but just keep stirring and adding the cream.
Once all the cream is added, you will find the ganache to very liquid. Place it in a clean plate/tray, spread is evenly and place cling film on top. Making sure that the cling film touches the ganache. Leave it to cool at room temperature or place it in the fridge. It will begin to get more stiff and this is a great texture to pipe on top of the cookie.
Top Deck Chocolate Cookies
Course: DessertCuisine: AmericanDifficulty: Easy12-15
servings20
minutes15
minutes35
minutesThese white chocolate ganache cookies are absolutely decadent. The cookies have a chewy, chocolate flavour to them and the white chocolate ganache fits beautifully with the cookie too.
Ingredients
2 eggs
1.5 tsp. baking powder
1 cup brown sugar
1/2 cup. caster sugar
180g cocoa powder
1/2 cup + 1 tbsp. plain flour
1 tsp. salt
1 tsp. vanilla
1 tsp. almond essence
130g butter, salted
- White Chocolate Ganache
210g white chocolate
110g whipping cream
Directions
- Preheat your oven to 180C.
- Line a baking tray with parchment paper and spray with a grease proof spray, to avoid sticking.
- Melt the butter and chocolate together.
- Once melted, allow to cool for 5 minutes.
- Add the sugars and eggs to the butter mixture and whisk to combine.
- Whisk for about 5 minutes, or use a mixer.
- The batter should be less grainy and a bit more smooth.
- Then sift together the dry ingredients in a bowl, and add it to get above mixture in 3 inclusions.
- Spoon/pipe the batter into (1 tablespoon per cookie or less) and place on to a baking tray. Make sure to space the cookies out, because they will expand in the oven.
- Bake for 12-15 minutes, remove from the oven and allow to cool before making the ganache.
- Ganache Method
- Melt the chocolate-microwave or double boiler
- Heat the cream in a pot on a low heat. Once it starts to steam, remove from the heat.
- Add to the chocolate in 3 inclusions, mix with a spatula.
- It will separate but do not panic, it will come together.
- Once everything is added, stir well to check for lumps.
- Place on a clean tray, cover with cling film to touch.
- Cool at room temperature but I suggest placing it in the fridge for 1 hour to stiffen.
- Once it’s quite stiff, pipe on to the cookies and enjoy!
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