maman’s Chocolate Cookie with Chobani® Oatmilk Ganache
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maman’s Chocolate Cookie with Chobani® Oatmilk Ganache
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Once called "The Greatest Cookie In NYC," you can make a batch of these crispy cookies with an ooey, gooey oat ganache filled center at home, using Chobani® Oatmilk Vanilla, and high quality cocoa powder.
Ingredients
Over a double boiler, melt the white chocolate. In a separate small pot, add oatmilk. Slice the vanilla bean down the center and scrape out the seeds inside the bean. Then add the seeds and the pod to the pot.
Slowly bring the oatmilk and vanilla to a boil. Remove from heat and discard pod. Pour the boiling oat mixture over the white chocolate, mixing thoroughly. Add the softened butter and mix until everything is combined.
Remove from heat and let cool slightly. Cover ganache and refrigerate for at least 2 hours.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and mix on low speed until light and fluffy. Add eggs, one at a time, scraping down the bowl after each addition.
In a separate bowl, mix flour, cocoa powder, and sea salt. Slowly add flour mixture to butter mixture and mix until combined. Add the white chocolate and dark chocolate chips and mix on medium-low for 1 minute, being careful not to overmix the dough.
Line 2-3 baking sheets with parchment paper. Scoop and roll ¼ cup-sized dough balls and place 2 inches apart. Reserve ½ cup of cookie dough and set aside. Using your thumb, press into the middle of each dough ball making a hole approximately ½″ deep in the center. Chill the prepared dough pans in the refrigerator for at least 1 hour.
Once the ganache has chilled for at least 2 hours, preheat oven to 350ºF. Remove cookies and ganache from refrigerator and transfer the ganache to a piping bag (or a Ziploc bag with a bottom corner cut off). Pipe the ganache into the thumbprint indentations, leaving a little bit of space at the top so they do not overflow.
Break off small pieces from the reserved dough, creating "lids" to place over the ganache. Lightly press the lids over the ganache to create a seal, to avoid ganache melting outside of cookie during baking.
Bake for 12-15 minutes, until the edges look firm and the centers are still a little gooey. Let cool on the baking sheet for at least 15 minutes, then enjoy with a glass of Chobani® Oatmilk or transfer to a wire rack to let cool completely.
