chocolate cookies with chocolate ganache sauce

Cooking Directions

• For the cookies, line 2 flat baking trays with baking paper.
• Sift together the flour, cocoa powder, baking powder, baking soda and salt.
• In the large bowl of a stand mixer, beat the butter and sugar on medium speed until creamy and light in colour – this should take 3-5 minutes. Add the egg and vanilla bean paste. Continue beating, occasionally scraping down the sides as needed and then mix in the slightly cooled melted chocolate.
• Reduce mixer speed to low and add the dry ingredients in batches until all incorporated. Divide the dough into two and use a rolling pin to flatten into 3cm thick disks. Wrap in cling wrap and refrigerate for 2 hours.
• Heat the oven to 190°C (175°C fan-forced). Between two pieces of baking paper, roll the dough to 1.5cm thick. Using cookie cutters, create your desired cookie shape using as much dough as possible.* Transfer cookies to the baking trays leaving space in between each cookie. Bake in two batches if needed.
• Place trays in oven and bake for 10-15 minutes or until cooked, cookies should have a light sheen on top. Remove cookies from oven and allow to cool slightly before placing on cooling racks to cool completely.
• For the ganache sauce, place the Bulla Cooking Cream and vanilla bean paste in a saucepan and bring to a gentle boil.
• Place the chocolate in a heatproof bowl and pour the hot cream over the top. Whisk until completely incorporated.*
• Cover with plastic wrap touching the surface of the sauce and set aside until required. 10. To serve, decorate cookies with the chocolate ganache and crushed candy canes/sprinkles.
• * CHEF NOTES: Try and utilise all the 1.5cm thick rolled cookie dough, the mixture will not be as good when rolled out for a second time. When there is no leftover chocolate chunks, stop whisking otherwise the mixture will split.