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.
does the dough get chilled???
This is my new favorite cookie recipe. I’m on batch 4. Thank you for posting this!
I remade the batter and used both. The recipe batter was crunchier, more like the original magic middles. The higher sugar content did spread out more as you predicted, but were also more chewy which my son liked. The cookies were so good that we ate most of them while still warm. I gotta say tho, once fully cooled the next day they were awesome, and worth waiting for. Warm, I needed to use less Grenache, because the chocolate overpowered the cookie, but once cooled, the cookie overpowered the chocolate. I’m making my third batch now, using more of the Grenache in each cookie and will let them fully cool. Thank you so much for this fun and nostalgic recipe!
Ok, so I added both brown sugars to the dough. Got to the chocolate part and realized that the dark brown sugar was supposed to go into that. Dough is done. What do I do now?
Oh no!!! Here’s the problem: all that brown sugar will really make the cookie melt out and spread. I’m not sure it can be salvaged. If you want, bake just a small test portion of the dough so you can gauge how far off it will be. I wouldn’t add the fudge yet—you don’t want to waste it. My suspicion is that the cookie will be really flat, but if you like the flavor you might be able to press the dough into an 8×8 pan, bake it as a bar cookie, and then spread the fudge on top. I’ll be online to help troubleshooot!
Have you ever tried adding a unique twist to this classic recipe, such as incorporating different types of chocolate or experimenting with fillings like peanut butter or caramel?”,
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