Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 6 ounces high-quality semi-sweet chocolate, finely chopped
- 1/2 cup heavy whipping cream
- 1 tablespoon unsalted butter, room temperature
Instructions
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, cloves, baking soda, and salt. Ensure there are no large lumps of cocoa powder or baking soda. Set this dry mixture aside for later use.
- In a large bowl or a stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on medium-high speed. Continue for about 2-3 minutes until the mixture appears light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add the egg, molasses, and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated. The batter may look slightly curdled at this stage, but it will smooth out once you add the dry ingredients.
- Turn the mixer to low speed and gradually add the flour mixture. Mix just until the flour streaks disappear. Do not overmix, as this will result in a tough cookie. Divide the dough into two disks, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour. This makes the dough easier to handle and prevents spreading.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a round cookie cutter to cut out shapes. Place the cookies 1 inch apart on the baking sheets. Bake for 8-10 minutes. The cookies will look soft but will firm up as they cool. Transfer to a wire rack to cool completely.
- Place the chopped chocolate in a small heat-proof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer—do not let it reach a rolling boil. Pour the hot cream over the chocolate and let it sit for 5 minutes. Add the tablespoon of butter and whisk gently starting from the center until the ganache is glossy and smooth. Let it sit at room temperature until it thickens to a pipeable consistency.
- Once the cookies are completely cool, pair them up by size. Flip one cookie over and pipe or spoon about a tablespoon of ganache onto the center. Place the second cookie on top and press gently until the ganache reaches the edges. Repeat for all cookies and let them set for 30 minutes before serving.
- Cook Time: 55 minutes