Ingredients
Scale
- For the Cookies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg, room temperature
- For the Ganache Filling:
- 6 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
Instructions
- In a medium-sized mixing bowl, sift together the all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, baking soda, and salt. Use a whisk to ensure there are no lumps from the cocoa powder and that the spices are evenly distributed throughout the flour mixture. Set this bowl aside for later use.
- In a large bowl using a stand mixer or hand mixer, beat the softened butter and brown sugar together on medium-high speed. Continue beating for about 2 to 3 minutes until the mixture looks light and fluffy. Scrape down the sides of the bowl to ensure everything is incorporated perfectly.
- Lower the mixer speed to medium and add the egg and molasses. Beat until the mixture is smooth and fully combined. Don’t worry if the mixture looks slightly curdled at this stage; it will come together once the dry ingredients are added.
- Turn the mixer to low and gradually add the dry flour mixture. Mix just until the white streaks of flour disappear. Overmixing at this stage can result in tough cookies. Divide the dough into two disks, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough is essential to prevent the cookies from spreading too much in the oven.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared sheets. Alternatively, roll the dough out on a floured surface and use a round cookie cutter. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, place the chopped chocolate in a small heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes undisturbed. Add the vanilla extract, then whisk gently starting from the center until the mixture is glossy and smooth. Let the ganache sit at room temperature until it thickens to a pipeable consistency.
- Pair up the cooled cookies by size. Spoon or pipe about a tablespoon of the thickened ganache onto the flat side of one cookie. Top with a second cookie and press gently until the ganache reaches the edges. Repeat with the remaining cookies. Let the sandwiches set for about 30 minutes before serving.
- Cook Time: 55 minutes