I have a 9-year-old neighbor who loves cookies. A few weeks ago, I let him borrow my Mrs. Fields Cookie Book so he could make a list of all the cookies he wanted me to bake. (I am always happy to have excuses to bake more!) These were on that list, and I must say, the kid is good at picking recipes!
The chocolate shortbread is rich and soft, and the two flavors of ganache that adorn the cookie are not only visually striking, but delicious as well. I will definitely be making these again!
(adapted from Mrs. Fields Best Cookie Book Ever)
3 oz semisweet chocolate, melted and cooled
1 1/2 sticks butter, softened
1 tsp vanilla
1 1/2 cups flour
1/2 cup powdered sugar
2 tsp cocoa powder
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips
2-4 tbsp evaporated milk (or half and half)
For the cookies:
Cream the butter in a stand mixer, then beat in the melted and cooled chocolate
Mix on medium until the dough comes together and the flour disappears.
Place the dough on a piece of plastic wrap and flatten into a disk.
Wrap and refrigerate about 30 minutes, or until a small piece of dough can be rolled into a ball.
Preheat the oven to 350 F.
Line two baking sheets with parchment or Silpats.
Remove the dough from the refrigerator and shape into 1″ balls.
With the tines of a fork dipped in water, press gently on each cookie to form ridges.
For the ganache:
In a heat-proof bowl set over simmering water, melt the white chocolate chips and stir in 1-2 tbsp evaporated milk, until the chocolate is thinned enough to spread easily.
Using a small rubber spatula, spread some ganache over the end of each cookie, then replace on the baking sheet to set.
Once all of the cookies have white ganache, wash out the bowl and melt the semisweet chocolate chips over simmering water, stirring in 1-2 tbsp evaporated milk.
With a small rubber spatula, spread the semisweet ganache on the opposite end of each cookie, then leave to set.