These Decadent Chocolate Cookies by Kirsten Tibballs are as what they are named.. absolutely decadent!
Be careful because you’ll eat a ton once you start!
time neededprep cook
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Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- 2g (0.07oz) bicarbonate of soda
- 10g (0.35oz) Heilala Vanilla Bean Paste
- 1 120g (4.23oz) Plain (all-purpose) Flour
- 1 30g (1.06oz) Callebaut Cocoa Powder
- 1 5g (0.18oz) Cream Of Tartar*
- 1 2g (0.07oz) Bicarbonate Of Soda
- 1 2g (0.07oz) Sea Salt
- 1 125g (4.41oz) Unsalted Butter
- 1 200g (7.05oz) Callebaut 70-30 Dark Couverture 70%
- 1 110g (3.88oz) Whole Eggs, At Room Temperature
- 1 120g (4.23oz) Caster (superfine) Sugar
- 1 130g (4.59oz) Brown Sugar
- 1 235g (8.29oz) Fresh Cream 35% Fat
- 1 10g (0.35oz) Heilala Vanilla Bean Paste
- 1 8g (0.28oz) Inverted Sugar*
- 1 35g (1.23oz) Unsalted Butter
- 1 220g (7.76oz) Callebaut Dark 811 Couverture 54.5%
- 1 80g (2.82oz) Callebaut Milk 823 Couverture 33%
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- In a saucepan boil the cream, vanilla, inverted sugar and butter. (If you don’t have inverted sugar, you can use honey.)
- Pour over the two couvertures in a bowl and whisk to combine.
- Cover with plastic wrap touching the surface of the ganache and cool at room temperature until it reaches a piping consistency.
- Preheat the oven to 160°C.
- Line 3 standard baking trays with Silpat mats or baking paper.
- Combine the flour, cocoa powder, cream of tartar, bicarbonate of soda and salt in a bowl. Set aside. (If you can’t get cream of tartar, you can replace it by adding a small amount of lemon juice into the butter.)
- Melt the butter in a small saucepan or the microwave.
- Once fully melted, stir in the chocolate, and combine until smooth. If the chocolate doesn’t completely melt from the heat of the melted butter, you can apply a little bit more heat. Leave at room temperature to cool.
- In the bowl of a stand mixer fitted with a whisk attachment, place the eggs, caster sugar and brown sugar and whisk for 5-6 mins until pale and light.
- Change to a paddle attachment and add the dry ingredients, until just combined.
- Add in the cooled chocolate and butter mixture and combine. Transfer the mixture into a piping bag fitted with a 12mm plain piping tube.
- Pipe approximately 30mm discs onto your lined trays, leaving room between to allow for spreading.
- Bake for 8-9 mins at 160°C until risen and with a cracked on top. Leave to cool on the trays.
- Once cool, turn over every second biscuit. Place the ganache once set into a piping bag with a 12mm plain piping tube.
- Pipe onto the turned over biscuits and then sandwich together.