Description
Indulge in these Valentine Ganache Cookies featuring deep chocolate flavor with a soft, gooey raspberry ganache heart center. Perfectly balanced with a hint of vanilla and brightness from raspberry preserves, these cookies are ideal for romantic occasions or simply treating yourself.
Ingredients
Scale
Chocolate Cookies
- 1 ½ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
Raspberry Ganache Filling
- 4 oz dark chocolate (60–70%), finely chopped
- ¼ cup heavy cream
- 2 tbsp raspberry preserves (seedless for smooth texture)
- Optional: ½ tsp raspberry extract for extra punch
Optional Finishes
- Powdered sugar
- Freeze-dried raspberries, crushed
- Melted chocolate drizzle
Instructions
- Make the Ganache: Heat the heavy cream until just steaming, not boiling. Pour the hot cream over the chopped dark chocolate and wait for 1 minute before stirring gently until the mixture is smooth. Mix in the raspberry preserves and raspberry extract if using. Chill the ganache for 30 to 45 minutes until firm enough to scoop. Scoop into small teaspoons and freeze the ganache balls while preparing the dough.
- Make the Cookie Dough: Whisk together the flour, Dutch-process cocoa powder, baking soda, and salt in a bowl. In a separate bowl, cream the softened butter with granulated and brown sugars until fluffy, about 2 to 3 minutes. Beat in the egg, vanilla extract, and milk until well combined. Gradually mix in the dry ingredients just until incorporated. The dough should be soft but not sticky; chill for 20 minutes if needed to make handling easier.
- Assemble the “Hearts”: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one frozen ganache ball in the center of the dough, then carefully wrap the dough entirely around the ganache, forming a smooth ball. Chill the assembled cookies for 15 minutes to help them hold their shape during baking.
- Bake: Preheat the oven to 350°F (175°C). Arrange the chilled cookie balls on a baking sheet lined with parchment paper or silicone mat. Bake for 10 to 12 minutes, until the edges are set but the centers remain soft. Avoid overbaking to keep the ganache center gooey. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optional Valentine Glow-Up: Once cooled slightly, dust the cookies lightly with powdered sugar, sprinkle crushed freeze-dried raspberries, and drizzle melted chocolate in zigzags for an elegant and festive finish. Serve warm alongside coffee, champagne, or your favorite romantic beverage.
Notes
- Chilling the ganache and dough helps maintain the cookie shape and ensures the ganache stays intact during baking.
- Use Dutch-process cocoa for a richer chocolate flavor and darker color.
- For a smoother ganache, use seedless raspberry preserves or strain to remove seeds.
- Don’t overbake; the true mark of readiness is set edges and soft centers for gooey ganache.
- These cookies freeze well after baking. Store in an airtight container and reheat gently before serving.
