Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 3 tablespoons cornstarch
- 1/4 cup granulated sugar (for custard)
- 2 teaspoons vanilla extract (for custard)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing well until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the custard, heat the milk in a saucepan over medium heat until it begins to simmer.
- In a separate bowl, whisk together cornstarch and sugar for the custard. Slowly whisk in the hot milk until smooth.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes.
- Remove from heat and stir in the vanilla extract. Allow the custard to cool completely.
- To make the ganache, heat the heavy cream until steaming, then pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- To assemble, spread a spoonful of custard onto the flat side of one cookie, then sandwich with another cookie. Drizzle with chocolate ganache.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
