Devil’s Food Cookies with Ganache Recipe

Hey friend! If you’re craving something deeply chocolatey, soft, and a little indulgent, you’re going to love this Devil’s Food Cookies with Ganache Recipe. I promise, these aren’t your ordinary chocolate cookies—there’s a rich cocoa flavor with a decadent chocolate filling inside, topped off with silky ganache. Trust me, once you try these, they might just dethrone your typical chocolate chip cookie as your go-to treat. Stick with me here—I’ll walk you through every step to ensure your batch turns out perfect and absolutely irresistible.

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Ingredients & Why They Work

Every ingredient in this Devil’s Food Cookies with Ganache Recipe is chosen for its role in balancing taste and texture, so shopping for quality is worth it. For example, cake flour really makes these cookies soft and delicate, while the combination of sugars gives great caramel notes. Let’s break it down!

• Unsalted butter: Provides rich flavor and moisture; unsalted lets you control salt levels better.
• Light brown sugar: Adds moisture and a subtle molasses note that deepens the chocolate flavor.
• Granulated sugar: Gives structure and helps with that slight crisp edge on cookies.
• Cooking oil (avocado, canola, or vegetable): Keeps cookies tender without weighing them down—plus a little helps with softness.
• Eggs: Bind ingredients and add richness—room temperature eggs mix in more evenly.
• Vanilla extract: Brightens and rounds all the chocolate notes.
• Cake flour: Creates a softer crumb than all-purpose flour, perfect for tender cookies.
• Dutch cocoa powder: Its smooth, less acidic properties make a balanced, rich chocolate flavor.
• Baking powder & baking soda: Help with leavening so cookies rise just right and aren’t flat.
• Salt: Enhances all the sweet and chocolate flavors so nothing tastes one-dimensional.
• Powdered sugar (for filling): Keeps the filling smooth and creamy without graininess.
• Semisweet chocolate chips and heavy cream (for ganache): Combine into a luxuriously smooth chocolate topping that’s easy to spread.

Tweak to Your Taste

I’m a big fan of making recipes my own, and these Devil’s Food Cookies with Ganache are no exception. I’ve played around with a few tweaks and love how simple swaps or additions can change things up! Feel free to experiment and find what you love best.

• Adding espresso powder: I’ve tried adding a teaspoon of instant espresso powder to the dough; it intensifies the chocolate flavor without tasting like coffee at all.
• Nutty twist: Chopped toasted pecans or walnuts folded into the dough add great texture and a toasty note—perfect if you enjoy a bit of crunch.
• Dietary mods: If you want dairy-free options, vegan butter and coconut cream work well but expect a slightly different texture in ganache.
• Seasonal flair: Tossing in a teaspoon of cinnamon or an orange zest twist brightens these for holiday occasions.

Step-by-Step: How I Make Devil’s Food Cookies with Ganache Recipe

Step 1: Creaming that Butter and Sugar Just Right

Start by beating room temperature butter with both sugars until it’s light and creamy—this usually takes a couple of minutes on medium-high speed using a stand mixer or hand mixer. Don’t rush this step! Getting the mixture fluffy sets the stage for tender cookies and helps incorporate air for lift.

Step 2: Adding Oil, Eggs, and Vanilla

Next, add in your oil, eggs one at a time, and vanilla extract on low speed so everything emulsifies evenly. The oil here might seem odd in cookies, but it really helps keep these extra soft and moist, so don’t skip it!

Step 3: Whisk Your Dry Ingredients Together

In a separate bowl, whisk your cake flour, Dutch cocoa powder, baking powder, baking soda, and salt. Mixing these before adding keeps the leavening agents evenly distributed and prevents clumps of cocoa powder.

Step 4: Combine Dry Ingredients with Wet and Chill

Slowly add the dry ingredients into your wet mixture, mixing just until combined. No need to overmix here—otherwise, your cookies could get tough. Cover this dough and give it a 30-minute chill in the fridge—it’s a crucial step that makes the dough easier to work with and helps flavors meld.

Step 5: Make the Cocoa Filling

While your dough is chilling, whip up the filling by beating softened butter in a bowl until creamy, then gradually adding powdered sugar. Slowly stir in cocoa powder, vanilla, and a pinch of salt. Scoop tablespoons of this luscious frosting onto wax paper and freeze for at least 15 minutes—this makes handling it much easier later.

Step 6: Shape, Fill, and Bake

Once dough and filling are both chilled, scoop out ¼ cup-sized dough balls, roll smooth, then press a deep well in each one. Pop a frozen filling dollop in the center and wrap the dough completely around it so the filling won’t leak out while baking. Place on a parchment-lined sheet with space between them. Bake at 350°F (175°C) for 12-14 minutes. It’s okay if they seem a little soft on top—they’ll firm up as they cool.

Step 7: Prepare and Spread Ganache

After the cookies cool completely, melt your chocolate chips and heavy cream in short bursts in the microwave, stirring often, until silky smooth. Spread the ganache over each cookie with about a tablespoon—it’s a dreamy finishing touch that you don’t want to miss. Let it set before digging in!

How to Serve Devil’s Food Cookies with Ganache Recipe

Garnishes

I keep things simple here—some light flaky sea salt sprinkled atop the ganache before it sets adds a lovely contrast to all that sweet richness. Sometimes I sprinkle a few chocolate shavings or a dusting of cocoa powder for a pretty, professional look.

Side Dishes

These cookies are perfect with a big glass of cold milk or a steaming mug of espresso. I’ve also served them alongside fresh berries or a scoop of vanilla ice cream for a lovely dessert plate.

Creative Ways to Present

For special occasions, I love plating these Devil’s Food Cookies with Ganache Recipe on vintage plates with edible gold leaf touches or stacking them on a beautiful cake stand. Wrapping each cookie in parchment and tying with twine also makes for charming little gifts or party favors.

Make Ahead and Storage

Storing Leftovers

I usually keep these cookies in an airtight container in the fridge because of the ganache topping. They’ll last about a week chilled. When you bring them out, let them sit at room temperature for 15-20 minutes to soften up—warm cookies are magic!

Freezing

These cookies freeze beautifully—either before or after baking. I freeze the dough balls with filling on a tray, then pop them into a bag. When ready to bake, just add a few extra minutes to bake time. Baked cookies freeze well too; just thaw overnight in the fridge.

Reheating

Microwaving these cookies for about 10-15 seconds warms them perfectly to bring back that soft-center feel without melting the ganache too much. I prefer warming just before enjoying for maximum gooeyness!

FAQs

Final Thoughts

This Devil’s Food Cookies with Ganache Recipe is truly one of my favorites to bake when I want a little chocolate extravagance. They’re impressive enough for company but easy enough to whip up any day you need a cozy, chocolaty hug in cookie form. I hope you fall in love with the soft texture, luscious filling, and that rich ganache topping like I have—it’s the kind of recipe you’ll come back to again and again, trust me. Don’t hesitate to reach out if you want tips—I’m cheering you on as you bake these beauties!

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