Chocolate Chip Cookie Cups with Chocolate Ganache

By Craig_Allen

Ingredients

• 2-1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tsp coarse salt
• 2 tsp vanilla extract
• 2 eggs
• 2 cups semi-sweet chocolate chips
• Ganache
• 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
• 3/4 cup (180 ml) heavy whipping cream
• 2 tablespoons (28 grams) unsalted butter
• 1 tablespoons cognac or brandy (optional)

Details

Servings 36

Preparation

Step 1

Preheat oven to 350 degrees. Mix together butter and sugars with electric mixer on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour and baking soda. Stir in chocolate chips.

Fill muffin cups (use paper liners) with about 2 tbsp dough, slightly hollowing out the center. Bake cookies 10-12 minutes, or until lightly golden (do not overbake!)

Top with Chocolate Ganache:

Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur.