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stack of triple chocolate cookies on a white plate next to a glass of milk
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5 from 4 votes

Triple Chocolate Cookies

You're going to love these chocolate wafers with bits of bittersweet chocolate, and stuffed with a white chocolate ganache. Perfect for the chocolate lover!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 30
Calories: 161kcal
Author: Chef Dennis Littley

Ingredients

Cookie

  • 1 ½ cups unbleached all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 cup plus 2 tbsp. sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 14 tablespoon unsalted butter 1 ¾ sticks
  • 3 tablespoon whole milk
  • 1 teaspoon pure vanilla
  • 1 ½ oz bittersweet chocolate

Filling

  • 6 oz white chocolate finely chopped
  • ¾ cup heavy cream

Instructions

Cookie

  • in the bowl of a food processor add the bittersweet chocolate and half the sugar, and pulse until the chocolate bits are the size of sesame seeds.
  • add the flour, cocoa, and remaining sugar, salt and baking soda to the food processor and pulse to blend thoroughly.
  • Cut the butter into twelve pieces and add to the flour mixture and pulse several times.
  • combine the milk and vanilla
  • with the food processor running add the milk mixture through the feed tube and continue to process until the mixture clumps around the blade or the sides of the bowl.
  • Transfer the dough to a large bowl or cutting board and knead a few times to make sure it is fully blended.
  • Form the dough into a log about 14 inches long and 1 ¾ in diameter.
  • Wrap the log in plastic wrap and refrigerate for at least one hour or up to three days.

Filling

  • Add the white chocolate to the bowl of your food processor and pulse until the chocolate is finely chopped.
  • Place the chocolate into a stainless steel bowl
  • Heat the heavy cream to almost boiling and pour it over the white chocolate and stir until completely melted.
  • Pour the melted white chocolate into your food processor and pulse several times until the chocolate ganache is perfectly smooth.
  • refrigerate the white chocolate ganache for 2 hours or up to 2 days.

Finishing the cookie

  • Preheat oven to 350 degrees F
  • Remove white chocolate ganache from refrigeration and allow to come to room temperature.
  • Slice the log into circles about ¼ inch thick
  • place on prepared cookies sheet, or on parchment paper and bake at 350 for 12-15 minutes*
  • When cookies are done remove from pan to a cooling rack
  • After cookies have completely cooled they may be stuffed with the white chocolate ganache.
  • using a butter knife or small metal spreader, place about a teaspoon of white chocolate ganache on one wafer and spread it to cover the wafer.
  • place another wafer on top of the ganche, and set aside.
  • repeat until all the cookies are filled.

Notes

*Cookies will rise and then deflate, they are done 1 ½ minutes after they deflate. if cookies are not baked long enough they will not crisp up enough

Nutrition

Calories: 161kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 39mg | Potassium: 71mg | Fiber: 1g | Sugar: 10g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.7mg