White Chocolate Ganache Coated Chocolate Chip Cookies Food

WHITE CHOCOLATE GANACHE

Steps:

• Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
• Allow to rest, covered, overnight at room temp.
• For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.

WHITE CHOCOLATE GANACHE

Steps:

• In a medium size mixing bowl add 1 1/4 cups white chocolate chips, then pour 2/3 cups of heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute.
• Whisk the mixture until smooth. Then, add 3 tbsp of melted butter and whisk again until combined.
• Refrigerate for at least 4-5 hours or until completely chilled.
• Remove from the refrigerator and whip until fluffy - about 1 minute or less. Do not over-whip, or the cream will separate.

WHITE CHOCOLATE GANACHE

Steps:

• Place finely chopped chocolate in small heatproof bowl.
• Set over warm water on low heat (water should not touch bottom of bowl).
• Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
• In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
• Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
• Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
• Gradually stir in remaining cream.

GANACHE FILLED CHOCOLATE COOKIES - FROM SCRATCH

Steps:

• Ganache:.
• Bring the cream and sugar to a light boil, being careful not to burn it.
• Add butter, vanilla, and chocolate chips.
• Stir constantly until all chocolate is melted and mixture is completely smooth. Be careful not to burn it.
• Place in a covered container (I reuse 8-16 oz jars) and refrigerate overnight.
• Cookie Dough:.
• In large mixer bowl; cream together butter and sugar until light and fluffy.
• Add eggs and vanilla; beat well.
• In a separate bowl, combine 2 cups flour, cocoa, baking powder & soda, and salt; gradually blend into creamed butter mixture. Continue adding flour, 1 tbs at a time, until the dough becomes a smooth, well combined ball. Allow dough to chill at least 3 hours, but overnight is preferred.
• Once dough and ganache have chilled overnight, start by prepping the ganache balls.
• Create 1/2 inch balls of chocolate. If desired, roll balls of chocolate in powdered sugar, finely ground coffee, or a 50/50 mixture of the two.
• Now, create a 1 inch ball of cookie dough, then flatten it out to a 1/4 thick, palm sized pancake. Place a ganache ball in the center of the cookie dough, and wrap it up so the ganache is surrounded in dough.
• Place dough balls 2 inches apart on a parchment lined baking sheet, and bake at 375 for 10 minutes. Allow to cool at least 10 minutes, and be careful of hot ganache when eating warm from the oven.

GRAND OLA-- COOKIES DIPPED IN CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees.
• Melt butter add brown sugar and stir till smooth.
• Add vanilla and egg stir in to combine.
• In a bowl combine flour, granola, baking soda, salt, cinnamon. Add to the butter mixture.
• Stir in dried fruit, nuts, and chips.
• Place on a two greased 14 x 16 inch cookie sheet pans. Making 20 large cookies. Be sure to keep them spread apart from each other. If need be used an other pan. These will spread out.
• Bake for 12-15 minutes.
• Meanwhile heat cream add chips and stir to blend and creamy.
• Remove cookies from oven and let set 5 minutes before placing on racks to cool completely.
• Dip generously one end of the cookie into ganache place on wax or a sil pad till harden or chill for quicker results or just eat it!
• Do share the cookie with a loved one.

WHITE CHOCOLATE GANACHE COATED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F.
• COOKIES: Cream the butter and sugar with an electric mixer on medium speed until well blended.
• Blend in the eggs and vanilla.
• Combine the flour and salt; add gradually to the butter mixture with the mixer on low speed.
• Mix just until combined, only adding enough flour to make a dough.
• Stir in the chocolate chips and nuts (if using) with a spoon.
• Shape dough into 1" balls; spaced 1" apart on ungreased cookie sheets.
• Flatten cookies slightly.
• Bake for 10-12 minutes or until light golden brown around the bottom edge; do not overbake.
• Cool for 2 minutes on the cookie sheets; transfer cookies to wire racks and cool completely.
• GLAZE: (Make this while the cookies are baking) Melt the white chocolate chips in a medium saucepan over very low heat, stirring, until smooth.
• Add enough heavy cream to make a medium-thick glaze.
• Heat again and stir until smooth.
• Spoon 1 tsp of the glaze over the top of each warm cookie.
• Cool completely.