Updated: Mar 20
This recipe was born from leftover ganache, after making this cake. And now I'll be going out of my way to make truffles more often just to make these, as they are epic! The truffle melts down into a gooey, chewy centre and has a real buttery goodness to it! Freezing cookies always seems a bit sad, because you don't get to enjoy them straight away, but its essential in this case, if you don't want to end up with a chocolate puddle all over your baking tray. If you need a cookie in a flash, try this recipe instead. You can make the truffles in advance and store them in the freezer.
125g dark chocolate (I used Whittakers 50%)
65g cream (yes that is grams, use a scale to weigh it out)
95g cold butter
70g caster sugar
70g brown sugar
5g baking powder
1 tsp vanilla
80 white chocolate drops (optional)
1/2 tsp salt
For the truffles, place chocolate and butter in heat-safe bowl and melt in the microwave, or over a pot of simmering water on the stove. If using the microwave, stir every 30 seconds so the chocolate doesn't burn on the bottom (you'll get tough bits in your ganache). Once melted, stir through the cream and cover with a lid or cover with cling-film, pressing the cling-film to the surface of the chocolate, so it doesn't form a skin. Place in the fridge to set.
Once set, use a tablespoon measure to scoop out ganache and roll into balls. Place truffles onto a lined plate or container and into the freezer until you need them.
Once your truffles are ready, you can make the cookies. Place butter and sugars in a large bowl or bowl of your stand mixer. Use electric beaters to combine until you have a rough, crumble looking consistency (you're not looking to cream them together here). Add remaining ingredients and beat together until only just combined.
Take your truffles out of the freezer. I weigh out my cookie dough for each cookie, so I get even amounts, I did 85g but you could also use a 1/3 cup measure. Place the dough into your hand and form an indentation where you can put the truffle. Then wrap the dough around the truffle and place back onto the plate or container (you need something that will fit in the freezer with all your cookies in it).
Place all your cookies (covered) in the freezer, for at least 2 hours, or overnight if you have the patience.
Preheat oven to 180°C. Line a baking tray with baking paper. I baked these cookies only 6 at a time as they get quite large. Bake for 12-14 minutes, until slightly golden. You can use the scooting trick to make them perfect - get a large cookie cutter and place it around your cooked cookie (while its still hot) make circle motions with the cutter, to shape your cookie perfectly.
Allow these ones to cool, otherwise you'll bite into molten hot chocolate and it will drip all down your clothes and burn your tongue and it won't be pretty.