Triple Chocolate Cookies with Whipped Ganache and Sea Salt
These cookies are a serious crowd-pleaser, soft, chewy chocolate-chip bases topped with a swirl of whipped dark chocolate ganache, then dipped into a mountain of white chocolate chips for the ultimate triple-chocolate bite. A touch of flaky sea salt brings it all together for that perfect finish.
Ingredients
Cookies (double batch)
480g plain flour
80g almond meal
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
320g unsalted butter, softened
240g brown sugar
250g caster sugar
2 large eggs (room temperature)
2 tbsp vanilla bean paste
500g chocolate chips (mix of milk and dark)
Whipped Ganache (half batch)
200g dark chocolate (55–70%)
150ml double cream
25g unsalted butter
Finishing
200g white chocolate chips
Flaky sea salt
Method
In a large bowl, whisk together the flour, almond meal, baking powder, bicarbonate of soda, and salt.
In a stand mixer, beat butter, brown sugar, and caster sugar until pale and fluffy. Add eggs one at a time, then vanilla bean paste.
Fold in the dry ingredients until just combined, then stir through the chocolate chips.
Scoop 70g portions of dough and place on lined trays. Chill for 30 minutes.
Preheat oven to 170°C fan. Bake for 15–17 minutes, or until golden at the edges and soft in the centre. Cool completely.
To make the ganache, heat the cream until steaming, then pour over the chopped dark chocolate. Let sit for 1 minute before stirring until smooth. Add butter and mix until glossy.
Allow the ganache to cool completely, it must be fully cold before whipping. For best results, make it the night before.
Once chilled, whip the ganache until light and fluffy.
Spoon or pipe a wavy line of whipped ganache across each cooled cookie.
Dip the ganache-topped side into a bowl of white chocolate chips so they stick.
Finish with a sprinkle of flaky sea salt and allow to set slightly before serving.
Baker’s Tip
The ganache needs to be completely cold before whipping if it’s even slightly warm, it won’t hold its structure. Making it the night before guarantees perfect texture every time.
Make-Ahead & Storage
Store in an airtight container for up to three days.
Refrigerate if the weather is warm.
Cookies can be frozen undecorated for up to two months simply thaw, then finish with ganache and toppings before serving.