CHOCOLATE-CHIP COOKIE SANDWICHES with ORANGE GANACHE
MAKES 30 / PREPARATION: 25 MINS / COOLING: 2-3 HRS / CHILLING 1 HR / BAKING: 10 MINS PER BATCH
ORANGE GANACHE
195ml thickened (whipping) cream zest of
1 orange
2,5ml (½t) vanilla bean paste
430g good-quality milk chocolate COOKIES
100g raw sugar
165g soft brown sugar
5ml (1t) sea salt
115g unsalted butter, softened
1 large egg
5ml (1t) vanilla bean paste
155g all-purpose flour
2,5ml (½t) bicarbonate of soda
110g good-quality milk chocolate, roughly chopped
110g good-quality dark chocolate, roughly chopped 90g cornflakes, crushed
Line a baking tray with baking paper and set aside until required.
1 Orange ganache Heat the cream, orange zest and vanilla paste in a saucepan over medium heat and bring to the boil.
2 Place the chocolate in a bowl.
3 Once the cream is boiling, strain it over the chocolate. Whisk until the chocolate is completely melted and incorporated into the cream.
4 Cover with clingfilm touching the surface of the ganache.
5 Leave to cool at room temperature for 2-3 hours before transferring to a piping bag or zip-lock bag.
6 Cookies Beat the sugar, sea salt and butter at medium speed until smooth.
7 Add the egg and vanilla and mix to combine.
8 Sift in the flour and bicarbonate of soda and mix until incorporated. 9 Add the chocolate and crushed cornflakes and stir through.
10 Place the cookie dough in the refrigerator for 1 hour.
11 Preheat the oven to 170°C. Roll teaspoonfuls of the dough into balls. Place them on the prepared baking tray approximately 4cm apart and gently press down on them to flatten slightly.
12 Bake for 10 minutes or until golden brown.
13 Remove from the oven and leave to cool at room temperature. Repeat with the remaining cookie dough.
14 To assemble, cut the tip off the prepared piping bag of orange-infused ganache.
15 Pipe the ganache onto every second cookie and sandwich them together with the plain cookies.
16 The cookie sandwiches can be stored for up to 2 weeks in an airtight container at room temperature.