Monday, April 12, 2010
Chocolate Covered Chocolate Chip Cookies
Don't mind if I do.
Earlier this morning I was working on my latest recipe (which I'm hoping is going to rock harder than Hendrix), one that has a ganache layer (yes, layers.Mmm...). I had some leftover ganache, and I just happened to notice that I had some chocolate chip cookies leftover from the day before yesterday.
A light bulb went off. A big, wide-assed light bulb. I had to combine their powers. Wonder Twin powers, activate!
Thus, these chocolate-covered chocolate chip cookies were born into my loving arms. I promptly ate them.
I have about a million and one chocolate chip cookie recipes. It's one of those things that, I swear, there is no one holy grail recipe for. One day I want a fat, chewy cookie, and the next I was something wafer-thin and crisp. My most recent favorite recipe for these is Melanie's Famous Chocolate Chip Cookies, which you can find at The Sisters Cafe blog.
But there really is no wrong cookie for a chocolate bath. You can use whatever recipe tickles your biscuit. However, I am particular about my ganache, so I'm including my recipe, which I've tweaked to my pleasure over time.
Fantastico Chocolate Ganache
(coats a hell of a lot of cookies)
Slightly more than 3/4 bag of semi-sweet chocolate chips (I like Ghiradelli for this)
1 c heavy cream
1/4 tsp kosher or sea salt (table salt will be too salty)
Make it: Put the chocolate chips in a bowl and set aside. Heat the cream in a small saucepan over medium heat until it just boils (if you let it keep boiling and it will boil over quickly. Don't leave it). Immediately pour it over the chocolate chips in the bowl and whisk until smooth and creamy. Let it cool for a bit, until it's just somewhat warmer than room temperature.
Now you're free to drown your cookies, which haven't done anything to you, you cruel bastard. You can pop the cookies into the freezer for 10-15 minutes so they'll set up quickly. I like to keep mine in the fridge after this to keep the ganache nice and firm.