Updated: Aug 21, 2020
I have had this recipe typed up in my phone notes as "HOLY @$?! 86 Hour Cookies" for much too long. Thus, it is finally time to reveal the recipe that I have teased you all with for much too long. Also, I thought it would be helpful to maybe make a blog to house my recipes rather than sending people screen shots of my phone notes, so here we are... it's about time!
Let's just say that this recipe is slightly time consuming, but worthy of your time.
You start by making the ganache, freezing it, then adding it into your cookie batter to provide you with melty pools of delicious chocolate to enjoy in every bite of cookie.
The trick to these cookies is in the chill time. Chilling the ganache and then the dough. With the first chill of ganache you have a decision to make... ask yourself "do I want more of a brownie-like cookie or do I want a more traditional chocolate chip cookie with pools of ganache?"
If you answer the first (pictured above), freeze your ganache for about 30 mins then mix into your batter right away. Adding the ganache into the batter after 45 mins will create a more chocolate-swirled based cookies since the ganache isn't fully set.
As for the other method of cookie, with pools of ganache (pictured at the end), make sure your ganache chills in the freezer for at least 2 hours, then broken into small chunks when you're ready to fold it into the cookie.
What are you waiting for?! Go gather your ingredients and get baking!!
I hope you like these cookies as much as I do :)
2 1/4 cup all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 tsp vanilla
2 large eggs
2 cups chopped ganache (+ extra chocolate chips if you want)
1 cup crushed walnuts — optional
Top with Maldon sea salt
For the Ganache:
1/2 cup heavy cream
1 tsp vanilla
12 oz chocolate chips (or chopped chocolate)
dash: sea salt, cinnamon, cayenne
Heat all of your ganache ingredients in a microwave safe dish for 30 seconds at a time until fully melted. Stir after every 30 seconds to help distribute heat. Repeat the stirring until you get a silky-chocolate texture-- this will likely take 90 - 120 seconds.
Pour in a thin layer on to a parchment or wax lined baking sheet, freeze for at least 45mins, if you want a brownie-like cookie texture add right away or freeze for at least 2 hours for more of a chewy chocolate chip cookie texture.
The Cookie Dough:
Cream the butter and sugar together on med-high speed for 5-7 mins until pale and fluffy. Scrape down the sides 2-3 times during this process to make sure everything is evenly creamed.
Add vanilla & eggs, then beat 1 minute.
Add salt, baking soda, baking powder, and half of the flour, mix in completely.
Beat in remaining flour, whip it up 2 mins.
Add in ganache, chocolate chips, walnuts (optional). For the brownie-like cookies, mix for 1.5 mins. For the traditional cookie type, fold these ingredients in until just incorporated.
Scoop 1/4 cup sized cookie dough balls.
Rest balls in fridge for 86 hours (if that’s too long, at least 2 hours in the freezer)
Bake (cold cookie dough!!) at 350 degrees for 12-15 mins until bottom is firm. The top will likely be soft still. This is normal!
Take out of oven, drop cookie sheet aggressively on the counter (aka let it fall on the counter to collapse cookie domes).
Cool on baking sheet for 5-10 mins. The cookies will continue to cook and the bottoms will properly set as they cool, so it is important to let them rest before transferring to a cooling rack or plate.