A chocolate ganache center is the best filling for chocolate chip cookies

While it’s tempting to bake cookie dough right after making it, the stint in the fridge makes all the difference in its shape and texture. Once you’ve formed each ganache-stuffed cookie into large dough balls, let them sit in the fridge for another night before baking them. This extra stint in the fridge will optimize the distribution of butter throughout the floury dough, thereby preventing spreading. Since you’ve stuffed your dough with chocolate ganache, preventing spreading is especially important for achieving that ultra-gooey center.

Instead of cream, you can also use butter in your ganache; for every 100 grams of chocolate, use 50 grams of butter or 60 grams of cream. The chocolate will set at room temperature, but you want the ganache dollops as solid and hard as you can get them to streamline cookie assembly. Another crucial tip is to ensure that you’ve pressed the cookie dough shells tightly together so that the ganache doesn’t seep out as it bakes.

Lastly, ganache-filled cookies aren’t for eating hot out of the oven. When the ganache is heated, it tends to separate, giving it a greasy mouthfeel fresh out of the oven. Letting your cookies cool will effectively reintegrate the ganache into the smooth, soft, chocolatey filling of your dreams. Dark chocolate ganache will complement the sweetness of toffee in these toffee chocolate chip cookies. It’d also provide even more sophistication to these complex brown butter chocolate chip cookies.