So today I wanted to make cookies. Specifically, chocolate filled sugar cookies sounded good. I found a recipe, thought the proportions looked off, and tried it anyway. They were off. I salvaged it. I might advocate messing with the proportions a little bit more, but I think this is a good start. Basically, watch the texture and see if you think these will hold together in order to stay together when you roll them out.
Cookies:
3/4 c butter (I used goat's milk butter. It added a delicious complexity, since it has a slight chevre flavor)
1 c powdered sugar
1/4 c brown sugar
1 tsp vanilla
2 egg yolks
1 1/2 c flour
Ganache Filling:
4 oz good chocolate, chopped (I used Scharffen Berger 62% Cacao)
4 oz heavy cream
Cream the butter and sugar. I like to cut the butter into small pieces and beat the sugars in when it is still cold. Add the vanilla and egg yolks and beat until fluffy. Gradually add the flour. Roll into a ball and chill for at least 1 hour.
Make the filling by chopping the chocolate and putting it in a stainless steel bowl. Scald the cream and then pour it onto the chocolate. Let stand for 5 min. Using a whisk, stir the ganache until blended. Set aside and let cool to room temp, or place in the refrigerator for 30 min or so. Too long and it will take on truffle consistency and be harder to put in the cookies.
Remove the cookie dough from the fridge and roll it out with a rolling pin on a floured surface. Use a drinking glass to cut out circles. Place circles on a cookie sheet covered in parchment or foil. Drop about a teaspoon of ganache into the center of each circle. Cover each with another circle of dough, and seal the edges by pressing a fork all around the very edge so that it looks like a pie crust.
Cook in a 350 degree oven for about 15 minutes. Eat one and marvel at the richness!
