If I had to choose one cookie that I have made the most since the start of my baking journey, it would be this one. Tried and true, it creates a small batch of perfectly soft and squidgy cookies that melt on every bite. I have served them iced and uniced, sandwiched with a dollop of ice cream, and like this, with a generous filling.
The filling is very straightforward; a lovely whipped white chocolate ganache, enriched with flavourful pistachio paste. I do have to say, depending on how much you love the pistachio flavour, you can safely increase the amount by a few tablespoons. Adapt the filling to suit your preferences perfectly, as that is where the beauty of baking lies.
Do keep the filling relatively modest between the cookies, as they are already quite rich themselves. And if you like, you can dip one half of each cookie into white or dark chocolate, for an additional decoration and chocolate flavour.
Ingredients
For the fudge brownie cookies
120 grams dark chocolate (70% cocoa solids)
40 grams butter
1 large egg
60 grams brown sugar
1 teaspoon vanilla bean paste
30 grams plain flour
10 grams cornflour
10 grams unsweetened cocoa powder
⅛ teaspoon baking soda
small pinch of salt
For the whipped white chocolate pistachio ganache
80 grams white chocolate
80 ml double cream
20 grams pistachio paste
½ teaspoon vanilla bean paste
Preparation
To start, make the whipped white chocolate pistachio ganache, as it needs a bit of time to set up. Heat up the double cream until it almost comes to a boil, and then pour it over the chopped up white chocolate. Mix until the ganache is smooth and blended, and let it cool down to room temperature, stirring as it cools. Cover the top of the bowl with cling film, and let it cool completely in the refrigerator, for at least 2 hours.
To make the brownie cookies, place the chocolate and the butter into a heavy-bottomed saucepan, and melt them together over medium-low heat or in the microwave. Once melted and smooth, set it aside to cool down slightly. In a separate large bowl, beat together the large egg with the sugar and the vanilla. Whip with an electric mixer on high until the batter becomes smooth and thick, about 5 minutes or so. Pour in the melted and cooled chocolate, and blend it in on the lowest setting of the mixer. Sift in the flour, cornflour, cocoa powder, baking soda, and the salt, and fold everything through with a spatula, until just combined.
The batter will resemble a soft brownie batter, and that is fine. Place the bowl into the refrigerator for about 30 minutes. Using a small cookie scoop, divide the batter into 12 portions and place it onto two large baking sheets, lined with baking parchment. Space the cookies well, as they will spread as they bake, and this will keep them nice and round. Bake them immediately, in a preheated oven, at 180°C, for about 8-10 minutes. Remove from the oven, and let them stay on the baking sheets until they firm up, then remove them to a wire rack to cool completely.
By this time, the white chocolate ganache should be ready and firm. Add in the pistachio paste and the vanilla, and whip it up with an electric mixer on high until firm peaks form. If it seems like it is too thick to pipe onto the cookies, add a tablespoon or two of double cream, and whip again. Pipe the filling generously on half of the cookies, then top with the other half. Be gentle when sandwiching the cookies, as they are tender and can break if pressed too hard. Serve the cookies immediately. Yields 6 large sandwich cookies.
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