Wednesday, August 30, 2023

Chocolate Cinnamon Ganache Sugar Cookies

 I have done a bit more cooking and baking in the last week or so than I think I did in the entirety of the last 6 months, possibly longer.  Last 2 weeks alone, I made 2 loaves of bread, one batch of ice cream, one batch of chili, a pan of cornbread, a turkey sweet potato skillet, a cake, and these cookies you see before you (at least on your screen).

These cookies actually came about by accident.  I was in the middle of making the cake I mentioned when I realized I was out of a key ingredient for the filling I wanted to make.  I reluctantly made a chocolate cinnamon ganache to use as the filling instead, but wasn't sure if it would work as well as what I originally intended for the cake.  The following day, I broke down and bought the missing ingredient to make the filling I originally wanted, but that left me with this ganache and nowhere to put it.

I first thought that I could turn it into truffles, a classic standby for me, but the ganache was a looser consistency than I typically like for my truffles.  My thoughts immediately went to cookies.  While I am not a big fan of frosting, and frosting on cookies for that matter, a ganache is a different animal.  It is smooth and creamy and becomes the star of the show, especially in these cookies.  The cookie itself sits back and lets the ganache shine by not being overly sweet and punchy on its own, more of the supporting cast!

I fully intend to make more of these cookies, switching up the flavors of ganache and cookie base, and I hope that you enjoy these as much as I do!

Chocolate Cinnamon Ganache Sugar Cookies

1 c. butter (softened)
1 1/4 c. sugar
3/4 c. powdered sugar
3/4 c. vegetable oil
2 eggs (room temp)
2 Tbs water
1.5 tsp vanilla
4 1/2 c. flour
1 c. cocoa powder (I used 3/4 c. Hershey's cocoa and 1/4 c. black cocoa)
1 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar

3/4 c. chopped semi-sweet chocolate (or chocolate chips)
1/2 c. cinnamon chips
2/3 c. heavy cream (or 1/3 c. evaporated milk and 1/3 c. butter)

Preheat oven to 350.
Beat the butter and sugars together until well combined.  Mix in the eggs, oil, water, and vanilla and beat until smooth.
Stir in the flour, cocoa, salt, baking soda, and cream of tartar and mix thoroughly until a soft dough forms and is uniform throughout.
Roll 2 tablespoons of dough into a smooth ball and place on a greased or silpat-lined baking sheet.
Dip the bottom of a glass into granulated sugar and press each dough ball down until the center is flat and the edges have extended out.
Bake for 8-10 minutes, checking after the first 7 minutes to ensure the cookies have not over baked.
Set aside to cool completely.

Place chocolate and cinnamon chips into a small bowl (still large enough for you to whisk in).
In a microwave safe measuring cup (you can also do this on the stove if you prefer), heat the cream until it comes to a boil, being careful that it does not boil over.
Pour the hot cream over the chocolate and cinnamon chips and cover for 30-60 seconds.
Stir well to combine everything to a glossy ganache consistency.

Once your cookies have cooled, place a dallop of ganache in the center and smooth out toward the edges of the circle you made with your glass prior to baking.  Allow ganache to set up on the cookie prior to eating (or just go for it!).


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