Classic dark chocolate cookies filled with fresh-strawberry cream and drizzled with ganache.
Meet the Chef: Rebecca Firth
Rebecca is a food writer, photographer and creator of the sweet-focused blog, Displaced Housewife, your go-to cookie source and new best friend. By pairing authenticity with talent, Rebecca has created a space for quick, easy and delicious recipes anyone can prepare and enjoy.
For the Cookie
- 20 tablespoons (283 g) Unsalted butter, cut into 20 pieces, room temperature 20 tablespoons (283 g) Unsalted butter, cut into 20 pieces, room temperature
- C&H® Golden Brown Sugar 3⁄4 cup (165 g) 3⁄4 cup (165 g) C&H® Golden Brown Sugar
- 1 large Egg yolk, room temperature 1 large Egg yolk, room temperature
- 1 teaspoon Real vanilla extract 1 teaspoon Real vanilla extract
- 2 cups (270 g) All-purpose flour 2 cups (270 g) All-purpose flour
- 1⁄4 cup (21 g) Unsweetened Dutch-process cocoa powder 1⁄4 cup (21 g) Unsweetened Dutch-process cocoa powder
- 1⁄2 teaspoon Baking powder 1⁄2 teaspoon Baking powder
- 1⁄2 teaspoon Sea salt 1⁄2 teaspoon Sea salt
For the Strawberry Cream
- ½ Pint Fresh strawberries, hulled and mashed ½ Pint Fresh strawberries, hulled and mashed
- C&H® Granulated Sugar 2 tablespoons 2 tablespoons C&H® Granulated Sugar
- 2 tablespoons Fresh lemon juice 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh lemon zest 1 tablespoon Fresh lemon zest
- C&H® Confectioners Sugar 3-4 cups (360-480 g) 3-4 cups (360-480 g) C&H® Confectioners Sugar
- 4 tablespoons (57 g) Unsalted butter, room temperature 4 tablespoons (57 g) Unsalted butter, room temperature
For the Ganache Drizzle
- 3 tablespoon Heavy whipping cream 3 tablespoon Heavy whipping cream
- ½ cup (43 g) Dark chocolate, finely chopped ½ cup (43 g) Dark chocolate, finely chopped
For the Cookies
To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and C&H® Golden Brown Sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk and vanilla extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two chunks and shape each into a disc. It’s a little messy, but you can do it. Wrap tightly in plastic wrap and stash in the fridge for 30 to 60 minutes to rest. Don’t chill for longer, or it will be too difficult to roll out. If this happens, let the dough come close to room temperature before attempting to roll out. You want it soft enough so that it rolls out without cracking, but cool enough that it’s not too sticky.
Preheat the oven to 350°F (177°C) and cover several baking sheets in parchment paper. Let the dough sit for 10 minutes or longer to soften when removing from the fridge and place it between two layers of parchment paper lightly coated in unsweetened cocoa powder. If you have a silicone baking mat, place it underneath the parchment to keep it from sliding on the counter. Roll the dough to 1⁄4-inch (0.7-cm) thickness. Don’t go too thin. Periodically check to make sure the dough isn’t sticking and sprinkle lightly with more cocoa powder when it does. If the dough becomes sticky, place in the freezer to firm up a bit. Once it’s rolled out, I like to chill it in the freezer one final time – it will make getting nice, clean cuts easier.
Using a 1 1⁄2-inch (3.7-cm) cookie cutter, cut as many cookies out of the rolled dough as you can. Place the cookies on the parchment covered baking sheet, leaving 1 inch (2.5 cm) between cookies. Repeat with the other disc of dough, re-rolling the dough and cutting cookies until done.
Place the cookies in the freezer for 15 to 20 minutes or the fridge for 30 to 40 minutes, and then take them directly from the freezer to the top rack of the oven and bake for 9 minutes. It’s crucial not to overbake these. Let them cool for 5 minutes on the baking sheet and then transfer to a rack to finish cooling.
For the Strawberry Cream
Mash up the strawberries, lemon juice and lemon zest and let sit for 15 minutes. Press through a fine-mesh sieve into a medium bowl; discard the pulp (or make a smoothie!). Add half of the juice, along with C&H® Confectioners’ Sugar and stir until smooth. Add the butter, again stirring until smooth. Add more juice in 1 tablespoon increments until you get the desired consistency (thick, but spreadable). Smear some on the underside of a cookie and top with another.
For the Chocolate Ganache Drizzle
Place the cream and chocolate in a heat-safe bowl set over a medium saucepan of simmering water. Do not let the water come to a boil or touch the pan. Stir to melt the chocolate and drizzle over the tops of the cookies. The chocolate needs about 1 hour to set before serving.
The dough will need time to chill periodically throughout the recipe, so allow time in your bake schedule for this.
You can also use raspberries for this – comes out delicious!
I include a range for the confectioners’ sugar so that you get the desired consistency. Start with the lower amount and only add more if your filling becomes too runny.