Valentine Ganache Cookies
These bite-sized chocolate cookies feature a tender crumb and a molten ganache heart, perfect for sharing on special occasions or as gifts.
Ingredients
Main Ingredients
- 1 cup all-purpose flour Substitute: 1:1 gluten-free flour blend for GF
- 1/2 cup unsweetened cocoa powder Use Dutch-processed for deeper chocolate flavor
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Substitute: dairy-free spread for vegan
- 1 cup granulated sugar Substitute: coconut sugar for slight caramel notes
- 1 large egg Substitute: 1 flax egg for vegan — texture will differ
- 1 teaspoon vanilla extract
- 1 cup chocolate ganache See notes on making ganache.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla until the mixture is smooth and uniform.
- Gradually add the dry ingredients to the wet mixture. Stir or mix on low speed until just combined — don’t overmix to keep the cookies tender.
Forming and Baking
- Using a teaspoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 1.5 inches apart.
- Gently press a small indent into the center of each dough mound using your thumb or the back of a teaspoon.
- Spoon or pipe about 1/2 to 1 teaspoon of chilled ganache into each indent.
- Bake for 10–12 minutes, or until the cookie edges are set but centers are still slightly soft. The ganache may puff a bit — it will settle as the cookie cools.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer them to a wire rack to finish cooling.
Notes
Serve these cookies slightly warm so the ganache is still soft. For gifting, stack in a small box with parchment layers and add a ribbon. Store in an airtight container for up to 3–4 days at room temperature, or refrigerate for up to 1 week. Freezing options are available for longer storage.