Have just purchased my first can of Rodelle Gourmet Baking Cocoa and these little gems will be my first recipe using this marvelous cocoa!
- 2 cups all-purpose flour
- 1 cup plus 1 tbsp Rodelle Gourmet Baking Cocoa
- 2 tsp kosher salt
- 2 sticks unsalted butter, softened
- 1 1/3 cups sugar
- 2 large egg yolks
- 2 tbsp heavy cream
- 2 tsp Rodelle Gourmet Vanilla Extract
- Chocolate and Vanilla Bean Ganache
- 1 cup granulated sugar, set aside in a small bowl
- 1/3 cup honey
- 1/3 cup heavy cream
- 1 Rodelle Vanilla Bean, split and scraped, pod reserved
- 4 ounces bittersweet chocolate, finely chopped
- 2 tbsp unsalted butter, cut into pieces and softened
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Sift flour, cocoa, and salt into a small bowl.
- Cream butter and sugar with an electric mixer on medium-high speed until fluffy.
- Reduce speed to medium and add the egg yolks, cream, and vanilla extract. Scrape the sides of the bowl. Add the flour mixture and beat until just combined.
- Roll ball using 2 tsp dough for each. Roll the balls into the sugar in the bowl.
- Place 1 inch apart. With a wine bottle cork (or the handle of a wooden spoon), press gently in the center of each ball to create an indentation.
- Bake, rotating sheets half way through, until cookies are set, about 10 minutes.
- Let cool slightly on baking sheets, then transfer to wire rack to cool.
- Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer. Cook until the honey dissolves. Remove from heat and let cool for 20 minutes.
- Place chocolate in a food processor. Return cream mixture to a simmer, and then strain through a fine sieve. Discard solids.
- Pour cream mixture over the chocolate and let stand for 1 minute. Process until smooth.
- Add butter and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool for 5 minutes.
- Using a spoon, or pastry bag, place a dollop of the ganache into the indent of the cookies.