Chocolate chip Cookies

or the Chocolate Ganache

• 1 cup (200 g) semi-sweet chocolate chips
• ½ cup (120 ml) heavy whipping cream

For the Chocolate Cookies

• 1 ½ cups (188 g) all-purpose flour, spooned and leveled 
• ½ cup (40 g) Dutch process cocoa powder 
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (168 g) unsalted butter, softened
• ¾ cup (165 g) light brown sugar, packed
• ¼ cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 ½ teaspoon vanilla

powdered sugar, for dusting on top

INSTRUCTIONS

For the Chocolate Ganache

Line a small baking sheet with parchment paper.

Add the chocolate chips to a small bowl.

1 cup (200 g) semi-sweet chocolate chips

Heat the heavy cream in the microwave, or on the stove, until just about boiling.

½ cup (120 ml) heavy whipping cream

Pour the heavy cream over the chocolate chips and let it sit for 1 minute. Stir to combine the cream and melted chocolate together.

For the Chocolate Cookies

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

• In a medium bowl, combine flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.
• 1 ½ cups (188 g) all-purpose flour, spooned and leveled ,½ cup (40 g) Dutch process cocoa powder ,½ teaspoon salt,½ teaspoon baking powder
• In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
• ¾ cup (168 g) unsalted butter, softened,¾ cup (165 g) light brown sugar, packed,¼ cup (50 g) granulated white sugar
• Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.
• 2 egg yolks, at room temperature,1 ½ teaspoon vanilla
• Add in the dry ingredients and combine on low speed.
• Scoop the dough into 17 portions with a large, 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen ganache ball in the center. Then close the ganache ball in with the cookie dough and roll into a ball again. Make sure the ganache is completely covered in cookie dough.
• Transfer the formed cookie dough to a prepared baking. Bake 6 cookies at a time for 10-11 minutes.
• Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool for 5 minutes, or until cool enough to handle. Sprinkle with powdered sugar and serve!