Tessa's Recipe Rundown
Taste: Like chocolate chip cookies with an extra punch of chocolate flavor.
Texture: The cookies are a little crunchy and a little chewy, with that luscious layer of rich and fudgy chocolate ganache in the middle.
Ease: Nothing difficult here, it just takes a little extra time to make the ganache and assemble the sandwiches.
Pros: Adorable twist on chocolate chip cookies.
Cons: None!
Would I make this again? Yes.
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Okay, how adorable are these mini chocolate chip sandwich cookies? They actually remind me of the Famous Amos cookies you get from a vending machine, but like 1,000 times better and with chocolate ganache in the middle. You can’t beat that. They’re the perfect balance of crunch and chew with mini chocolate chips throughout. Plus there’s a layer of rich, fudgy, and ultra chocolaty ganache in the middle so… yeah. Heaven!
I hope you’ll love this recipe as much as I do!
More Recipes You’ll Love:
- Bakery Style Chocolate Chip Cookies
- Ultimate Chewy Chocolate Chip Cookies
- Marbled Chocolate Chip Cookies
- Raspberry Cream Sandwich Cookies
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Ingredients
For the cookies:
- 3/4 cup (3.4 ounces or 96 grams) all-purpose flour
- 2/3 cup (2.7 ounces or 77 grams) bread flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla
- 1 large egg, at room temperature
- 1 cup miniature semi sweet chocolate chips
For the ganache:
- 1/4 cup heavy cream
- 1 tablespoon corn syrup
- 4 ounces semisweet chocolate, chopped
Instructions
For the cookies:
- Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
- In a medium bowl combine the flours, baking soda, baking powder, and salt.
- In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 2 minutes. Add the egg and vanilla. On low speed gradually beat in the flour mixture. Stir in the chocolate chips.
- Roll the dough into small 2-teaspoon sized balls and drop onto prepared baking sheets. Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
For the ganache:
- In a glass measuring cup microwave the cream and corn syrup for 30 seconds. Add the chocolate and let stand for 1 minute. Stir until smooth. Refrigerate the ganache until thick and spreadable, about 30 minutes.
- Spread about 1 1/2 teaspoons of ganache on half of the cookies. Sandwich with the remaining cookies. Serve or store in the fridge for up to 1 week. Bring to room temperature before serving.
Hello! These cookies look absolutely delicious! I have two questions: could I use whole-wheat bread flour, and is there a substitute I can use for corn syrup?
Besides, I absolutely love your blog and it is my go-to every time I want to bake! Thank you for the great posts!
You can use whole wheat flour, though the taste and texture will be a little different but I think it will be just fine for this recipe. And as for the corn syrup, you could just omit it. It just helps make the ganache a bit softer and shinier. Thanks so much, Tanvi!
Sooooo gooooood! Big hit!
I love these mini chocolate chip cookies! Mini everything is always better. And chocolate ganache in the middle. Yes, please! I think my biggest trouble in the kitchen would be finding healthy alternatives to the ungodly amounts of butter and sugar I tend to use. I have a few tricks up my sleeve, but would love to learn more!
Hi Tessa! could i use all purpose cream instead of heavy cream for this recipe?
I’ve never actually used cream labeled “all-purpose” but it should work just fine.
Your blog is fantastic and the recipes always look so delicious but the thing I struggle with most is my dairy allergy. I would love to try everything on here but so many of them are not doable or not worth eating without the dairy… Some more dairy free alternatives, like suggestions for other fillings for example, would be fantastic!
This is a request I’ve been hearing a lot lately. I’m going to keep it in mind as I create future recipes and posts!
Hi Tessa!
I struggle with quick breads, like banana, zucchini, and the rest. It’s hard for me to get it to cook all the way through and still be moist. Any suggestions?
Thank you for the opportunity for input! I love your blog!
Great blog site. Have made several recipes and they have worked well. Currently, my biggest struggle in the kitchen is a technique issue. I tend to over-mix or over-beat my recipes, like biscuits, cake batters, even whipped cream. Any tips on how to know at what point something reaches the “just combined” stage? Thanks.
I would love to see some recipes that are easy clean ups. Haha I’m not really too fond of doing dishes,so maybe a recipie for a whole meal using one pan .
Hey Tessa! I’ve never commented before, but I’ve been reading your blog for forever now, since 2010! I appreciate all the hard work you put into developing your recipes; it really shows! Anyways, to answer your question, I remember you did a couple posts a while back about buying/sharpening your knife but I think it would be super awesome to make a video on basic knife skills as well, like how to properly chop, pare, slice, etc. I can never tell if my technique is right!
Wow! Thanks for being such a long-time reader. That’s a great idea, I’ll add that to the list of ideas for future videos 🙂