Preheat your oven to 350°. Combine your dry and ingredients for your dough in one bowl.
Separately, in the bowl of a stand mixer combine your butter, white sugar, brown sugar and vanilla extract using your paddle attachment.
Beat for five minutes until light and fluffy. Add in your egg. Add in your dry ingredients. Your dough is complete
In a 2.5 quart sauce pan add your brown sugar, unsweetened, cocoa powder, corn syrup, salt, and milk.
Bring to a boil over medium heat. Mixture will start to thicken. Lower the heat to low. Add and half of your chocolate chips continuing to mix. Mixture should be thick and glossy. Remove from heat and add the remaining chocolate chips.
Pour into a heatproof bowl and let come to room temperature. Place mixture in refrigerator so it can harden after 30 minutes. Remove from refrigerator and scoop out using a cookie scoop onto parchment lined baking sheet please baking sheet in the freezer for 2 hours, or until the ganache is frozen solid. The size of your ganache ball will be the amount of filling inside your cookie. If you prefer less chocolate on the inside, make the scoops about 1 teaspoon if you would like heavier feel free to go all the way up to 1 tablespoon.
After an hour, remove the ganache from the freezer. Take your prepared cookie dough and flatten a disk around your ganache. It should completely envelop a ganache with no cracks, and ganache showing.
Once all cookies are wrapped with the ganache ball on the inside. Place on a parchment lined tray at least 2 inches apart.
Bake at 350° for about nine minutes. Cookies should retain their shape and be slightly golden brown on top.
Rate This Recipe
What did your think?