These In Bloom Bakery style chocolate cookies are fudgy in the center, with a glossy ganache well on top and a shower of nonpareils for color and crunch. The dough is thick and chocolatey, and the set ganache gives each bite a smooth, slightly firm contrast.
Yield: 24 cookies | Prep: 30 min | Bake: 10 min | Total: about 1 hr 10 min, including chilling and setting
Ingredients
- 1 1/2 cups all-purpose flour. This forms the structure of the cookies. Spoon it into the measuring cup and level it off so the dough does not turn out dry.
- 1/2 cup cocoa powder. Unsweetened cocoa gives the deepest chocolate flavor. Dutch-process cocoa also works, though the flavor will be a little mellower.
- 1/2 tsp salt. Salt balances the sweetness and makes the chocolate taste more pronounced.
- 1/2 tsp baking powder. This gives the cookies a little lift so they are soft rather than dense.
- 3/4 cup unsalted butter, softened. Softened butter creams with the sugar and traps air, which keeps the texture tender. Melted butter makes the dough greasy and flat.
- 3/4 cup light brown sugar. Brown sugar adds moisture and a caramel note that pairs well with cocoa.
- 1/4 cup granulated sugar. This adds a little crispness to the edges and helps the cookies spread just enough.
- 2 egg yolks. Yolks add richness and a fudgy chew. The whites are left out to keep the dough tender.
- 1 1/2 tsp vanilla. Vanilla rounds out the chocolate. Pure vanilla extract gives the cleanest flavor.
- 1 cup chocolate chips. Half-to-all of these go into the dough for melty pockets, and the same chips are used to make the ganache.
- 1/2 cup heavy cream. This is the base of the ganache. Warm it so it melts the chocolate smoothly.
- Sprinkles nonpareils, as needed. These tiny sugar balls add color and crunch on top of the ganache. Use as many as you like.
How To Make In Bloom Bakery Recipe
- Whisk the dry ingredients and cream the butter and sugars. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until no streaks of cocoa remain. In a large bowl, beat the softened butter, light brown sugar, and granulated sugar with a mixer on medium speed for 2 to 3 minutes, until light, fluffy, and noticeably paler. Scrape the sides once. Whisking the dry ingredients spreads the leavening and salt evenly, and the air beaten into the butter keeps the cookies soft rather than dense. Add the egg yolks and vanilla. Beat in the 2 egg yolks one at a time, mixing well after each addition, then mix in the 1 1/2 teaspoons of vanilla. The mixture should look smooth and creamy. If it looks curdled, the eggs may be too cold; keep mixing and it will usually come together. The butter should be soft enough to dent with a finger but not greasy or shiny, since overly warm butter makes the cookies spread too much in the oven.
- Combine the dry and wet mixtures. Add the dry ingredients to the wet mixture in two additions on low speed. Mix only until the flour is almost absorbed and a thick chocolate dough forms. Stop as soon as no dry flour shows. Overmixing develops gluten and makes the cookies tough instead of tender.
- Fold in the chocolate chips. Stir the 1 cup of chocolate chips into the dough by hand with a spatula. Folding by hand avoids overworking the dough and spreads the chips evenly. The dough should feel thick, soft, and slightly sticky, which is normal for this recipe. Scoop and shape. Line a baking sheet with parchment paper. Scoop the dough into 24 equal balls, about 2 tablespoons each, and place them on the sheet with space between them. A consistent size helps the cookies bake evenly. Press the indents and chill. Press a small well into the center of each ball using your thumb or the back of a measuring spoon. Make the well wide and fairly deep, since the ganache will fill it. Refrigerate the sheet for 20 to 30 minutes, until the dough feels firm. Chilling prevents the cookies from flattening, so the wells stay deep and the ganache stays in place. If the indents close up or the dough cracks at the edges, gently pinch it back together before it chills.
- Preheat and bake. While the dough chills, preheat the oven to 350°F with the rack in the center. Bake the chilled cookies for 10 minutes, until the edges look set and the tops look dry. The centers will look soft and firm up as they cool. Rotate the sheet halfway through if your oven heats unevenly. Cool the cookies. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. If the centers have puffed during baking, gently re-press the wells with the back of a spoon while the cookies are still warm. Warm the heavy cream. Heat the 1/2 cup of heavy cream in a small saucepan over medium-low heat, or in the microwave in 20-second bursts, until hot and steaming but not boiling. Overheated cream can make the ganache separate or look greasy. Make the ganache. Place the 1 cup of chocolate chips in a heatproof bowl and pour the hot cream over them. Let the mixture sit undisturbed for 1 minute so the heat can melt the chips. Then stir slowly from the center outward until smooth and glossy. If small bits of chocolate remain, let it rest another minute and stir again. Fill the wells. Spoon the ganache into each cookie well while it is still pourable. Fill each well about two-thirds full so the ganache does not spill over the edges. If it thickens too much to pour, warm it for 5 to 10 seconds and stir again. Top and set. While the ganache is still soft, sprinkle the nonpareils over each cookie so they stick. Let the cookies sit at room temperature for about 30 minutes, until the ganache is set. Once firm, the cookies are ready to serve.
What To Expect While They Bake
The dough should feel thick, soft, and slightly sticky. After chilling, the balls hold their shape and feel firmer. In the oven, the cookies look puffy at first and then set around the edges. Right out of the oven, the middles may look slightly underbaked; this is expected. When the ganache goes on, it should be shiny and pourable, then thicken into a smooth, glossy layer as it cools.
Where This Recipe Can Go Wrong
The most common mistake is overmixing the dough after adding the flour. Mix only until no dry flour shows, then fold in the chips by hand. The second is skipping the chill: warm dough spreads and flattens the indents, which lets the ganache run over the sides. Chill the scooped dough until firm before baking. Finally, overheated ganache can separate or look greasy. Warm the cream only until steaming, and let it sit on the chocolate before stirring.
Why This Recipe Works
Cocoa, brown sugar, and butter give the cookies deep flavor and a chewy, fudgy texture. The egg yolks add richness without making the dough cakey. Creaming the butter and sugars traps air, which keeps the cookies soft. The ganache uses heavy cream, which has enough fat to melt the chocolate into a smooth layer that sets up glossy.
Easy Ways To Switch It Up
Semi-sweet or dark chips: Swap the chips in the dough for semi-sweet or dark chips for a less sweet cookie. Keep the ganache chips as written unless you want a more bitter finish.
Mint ganache: Add a few drops of peppermint extract to the warm ganache for a cool, bright flavor.
Different toppings: Use chopped nuts or flaky sea salt instead of nonpareils for a more rustic finish.
Serving Suggestions
These cookies are excellent with a cold glass of milk or a cup of coffee. Serve them at room temperature for the softest texture, or chill them briefly for a firmer bite.
Storage And Make-Ahead
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 1 week. You can make the dough up to 2 days ahead and keep it covered in the refrigerator, then scoop, indent, and bake when ready. Baked cookies without ganache can be frozen for up to 3 months. Thaw them at room temperature, then add the ganache and nonpareils before serving.
Frequently Asked Questions
Can I use melted butter instead of softened butter?
No. This recipe needs softened butter so you can cream it with the sugar. Melted butter makes the cookies greasy and flat.
Why did my ganache turn grainy?
The cream was likely too hot or the ganache was overstirred. Warm the cream only until steaming and stir gently until smooth.
Can I skip the chilling step?
You can, but the cookies will spread more and the indents may close up. Chilling for 20 to 30 minutes is the simplest way to keep their shape.
Can I use a different sprinkle?
Yes. Any small sprinkle works. Add it while the ganache is still soft so it sticks.
Enjoy these cookies warm or at room temperature.
In Bloom Bakery Recipe
Ingredients
Method
- Whisk the flour, cocoa powder, salt, and baking powder in a bowl. Cream the butter, light brown sugar, and granulated sugar until fluffy, then mix in the egg yolks and vanilla.
- Add the dry ingredients to the wet mixture and mix just until combined into a rich chocolate dough. Fold in the chocolate chips by hand.
- Scoop dough into balls on a parchment-lined sheet, press an indent in each center, chill until firm for 20 to 30 minutes, then bake at 350°F for 10 minutes.
- Warm the heavy cream and pour it over the chocolate chips. Stir until smooth, spoon into the cookie wells, and top with nonpareils while the ganache is still soft.
