Serves 1
Directions
- 1Heat 500ml of cream in a saucepan until really hot.
- 2Break 500g of Whittaker's Dark Block chocolate into small pieces in a mixing bowl.
- 3Pour the hot cream over the chocolate and stir.
- 4Cover the chocolate mixture with cling wrap and let it thicken to the side, stirring every couple of minutes.
- 5In a separate mixing bowl, add 4 cups of plain flour.
- 6Add a crack of salt to the flour.
- 7Add 1 teaspoon of baking soda to the flour.
- 8Mix the dry ingredients well and set aside.
- 9In a different bowl, add 300g of melted butter.
- 10Add a good pour of vanilla essence to the butter.
- 11Add 2 eggs and 2 egg yolks to the butter and vanilla essence.
- 12Add 2 cups of brown sugar to the wet ingredients.
- 13Add 1 cup of white sugar to the wet ingredients.
- 14Mix the wet ingredients until well combined.
- 15Pour the wet ingredients into the dry ingredients and mix until well combined.
- 16Roll the cookie dough into balls and place them into a muffin tin to form the base.
- 17Scoop the thickened ganache into the cookie dough bases.
- 18Bake the cookie pies at 180 degrees Celsius (fan bake) until the edges are golden brown.
Ingredients
- 500 grams Whittaker's Dark Block chocolate
- 500 ml Cream
- 4 cups Plain flour
- 1 crack Salt
- 1 teaspoon Baking soda
- 300 grams Melted butter
- Vanilla essence
- 2 Eggs
- 2 Egg yolks
- 2 cups Brown sugar
- 1 cup White sugar
Equipment
SaucepanMixing bowlSpoonCling wrapMuffin tinOven
Tips
- If you're using brown butter, make sure it cools down a bit before mixing everything, otherwise it will cook the eggs.
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