| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | about 36 to 40 cookies |
Ingredients
- 1/3 cup cream
- 7 ounces dark chocolate, chopped into small pieces
- 3/4 cup sugar
- 1 (18-ounce) package sugar cookie dough
Instructions
- Place a small pan over medium heat. Add the cream and warm until almost boiling, about 3 minutes. Turn off the heat and add the chocolate. Stir for 1 to 2 minutes until the chocolate melts. Place the chocolate mixture into a small bowl. Cool the chocolate until firm enough to roll into balls. (To cool quickly, place the chocolate in the refrigerator for about 1 hour.)
- Once the chocolate is firm, preheat the oven to 350 degrees F.
- Place the sugar in an empty pie dish. Roll the chocolate into teaspoon-sized balls and set aside. Roll a walnut-sized ball of cookie dough into a thin log about 3 inches long. Place a chocolate ball on a work surface and wrap a cookie dough log around the chocolate ball and press to adhere. It should look like a cookie version of the planet Saturn. Roll the cookie in the sugar to coat. Place the cookie on a large baking sheet and continue forming
- the remaining cookies and rolling them in sugar. Once all the cookie balls are on the baking sheets, use the bottom of a drinking glass to flatten the cookies to about 1/4 inch thick.
- Bake the cookies for 15 minutes. Transfer the cookies to a wire rack to cool, then serve.
Nutrition Facts
| Serving Size | 1 of 38 servings |
| Calories | 112 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 4 mg |
| Sodium | 41 mg |
Reviews
These look so good! As a beginner baker, I cannot wait to bake and try these!
So delicious! They are a little time consuming, but worth the wait. I would make sure you keep the chocolate balls chilled until you are ready to wrap the sugar cookie around the chocolate ball and then place them back in the fridge to chill. The warmth in your hands will melt the chocolate so work quickly. These are a thin crunchy cookie, but so yummy!
Beautiful and tasty cookies… BUT I had to do things differently that this recipe does NOT explain. If you are struggling with this recipe, here are some helpful suggestions:
1 ganache mixture should freeze for about 2 hours, instead of fridge for an hour. Also, use whipping cream conservatively (1/4 C. instead of 1/3 C., ganache hardens easily/quickly. 2 Let ganache harden so it’s almost solid, then use a melon baller scoop (mine is 1″ in diam and only scoop 1/2 spheres instead of a ‘ball’, lessening the chance of chocolate overflow when baking. 3 Use a parchment sheet on the baking sheet, let cookies cool 2 mins. before removing, less sticking! 4 Place ganache spheres onto cookie sheet; then place the cookie dough log around it, you’ll hardly have to handle the cookie 5 No need to flatten out cookies; they will spread out; unbaked, mine were 1-1/2″ diam; baked, 2-1/2″ diam 6 No need to roll cookies in sugar, it melts away & adds unneccessary sweetness!
1 ganache mixture should freeze for about 2 hours, instead of fridge for an hour. Also, use whipping cream conservatively (1/4 C. instead of 1/3 C., ganache hardens easily/quickly. 2 Let ganache harden so it’s almost solid, then use a melon baller scoop (mine is 1″ in diam and only scoop 1/2 spheres instead of a ‘ball’, lessening the chance of chocolate overflow when baking. 3 Use a parchment sheet on the baking sheet, let cookies cool 2 mins. before removing, less sticking! 4 Place ganache spheres onto cookie sheet; then place the cookie dough log around it, you’ll hardly have to handle the cookie 5 No need to flatten out cookies; they will spread out; unbaked, mine were 1-1/2″ diam; baked, 2-1/2″ diam 6 No need to roll cookies in sugar, it melts away & adds unneccessary sweetness!
Too bad. I was going for a quick and easy and I was so disappointed.
I switched it up after the first few and just took some of the dough and added some cocoa powder to make the ‘black’. Then rolled out the dough and using a donut cutter cut the cookies. Fill the center of the cookies with the opposite color. You’ll have black centers in some and white centers in others. Then bake as directed. They were cute, but I will not make these again. Sad, another Giada failure . . .
I switched it up after the first few and just took some of the dough and added some cocoa powder to make the ‘black’. Then rolled out the dough and using a donut cutter cut the cookies. Fill the center of the cookies with the opposite color. You’ll have black centers in some and white centers in others. Then bake as directed. They were cute, but I will not make these again. Sad, another Giada failure . . .
I tried the recipe but had to alter it a little bit..I used shortbread dough I had in the freezer, ganache from cupcakes that was in the fridge overnight..I LOVED the recipe and cookies..
Wow, these were a DISASTER! The chocolate didn’t firm up for me, even after putting it in the fridge for 1.5 hours and in the freezer for 30 mins! There was no way I could roll it into a ball. So, I rolled the cookie dough into flat disks and then put a small ball of chocolate in the middle. The chocolate melted all over the place in the oven and the cookies were huge blobs! After cooling them on the cookie sheet for 15 mins, I tried to get them off the cookie sheet and they smashed together. Even after cooling further, the chocolate parts are gooey, like they are not done cooking completely. Taste good though. For batch #2, I made little flat disks, put a small blob of chocolate in the middle and formed the dough around the chocolate into balls, then flattened them and I can already tell that this isn’t working either as they bake now – there is chocolate seeping out randomly all over the cookie. COOKIE FAIL.
I made 2 batches the first was not that great. With the 2nd I made the dough thicker and made sure there were no gaps and assembled the cookies on a flat surface so that the chocolate on the bottom was pretty well covered with the dough. Although you could still see some of the chocolate on the bottom. Also they are not easily removed from the baking sheet until they cool some as the chocolate on the bottom of the cookie comes off. The second batch was very good if you let them cool on the baking sheet.
The cookies turned out to be on big mess. A great big gooey sheet cookie no less.
yaya
Although we used more cookie dough than suggested(which makes the cookies HUGE, if thats what you like), we substituted dark chocolate to dark chocolate with mint…and it was awesome. The aroma of the cookies was just as amazing as the taste and I would highly recommend using it(or even other varieties of chocolate). One thing that was annoying for my friend and I was that it took more than an hour(as it says on the recipe) for the ganache to cool/harden enough…and the 15 minute, easy rating can be deceiving as the prep time takes more than an hour. All in all, great cookies.
if u use milk chocolate instead of dark chocolate it might taste better but with dark chocolate it i awful,YUCK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1