Leftover Ganache [Part 2]: Ganache-Swirled M&M Chocolate Chip Cookies

Last week, I talked about my dilemma of having leftover ganache and not knowing what to do with it. Leftover Ganache [Part 1] explored the option of stuffing ganache in the middle of soft and chewy pillow cookies; and as promised, here’s part two! Making pillow cookies is a great, versatile option. How-ev-er. I really hope you still have some ganache in your freezer, because these ganache-swirled M&M chocolate chip cookies are GOLD.

Sometimes a little more time, effort, and planning is worth it. These cookies? Prime example. They are, hands down, one of the best chocolate chip cookies I’ve ever made. The stars of the show: gooey-yet-beautiful ganache swirls and the vanilla butter & nut extract. These also happen to be the size of my palm, as in more chewy center to love. Yes, I'd willingly make and freeze fresh ganache solely for these cookies.

After you have the ganache prepped, they come together like most cookies: cream butter & sugar, then in goes the remaining wet and dry ingredients. The M&Ms, chocolate chips, and ganache pieces are gently folded in. For optimum chewiness and flavor, the dough is refrigerated overnight (this also helps the ganache firm back up before baking).

Maybe you’re wondering about the M&Ms. Are they really necessary? If I had been in charge of naming M&Ms, I would’ve called them chocolate-stuffed jumbo sprinkles. Since I wasn’t (for whatever reason), I’ll just continue use them as such and hope it catches on. Why wouldn't you want a little pop of color and crunch in your cookies? Or in everything, for that matter?

The dough bakes up into something just short of art: Big swirls, small swirls, chip here, pop of M&M there. A frame of crispy edges holds a chewy, melt-y middle, where it’s hard to distinguish where the chocolate ends and the buttery vanilla cookie begins. Before I knew it, my lunchtime cookie shoot had transformed itself into fashion shoot. Apparently, cookies are not only a girl's best friend but a great accessory.

I did just say that.

Ganache-Swirled M&M Chocolate Chip Cookies

Cookie Dough Adapted from Cooks Illustrated, 
As found on Bake Your Day

Servings: 10 large cookies

1 cup bread flour

1 cup, plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks, or 3/4 cup butter (softened to room temperature)

1 cup brown sugar

1/2 cup granulated sugar

1 egg, plus 1 egg yoke

1 teaspoon vanilla butter & nut extract (NEED!)

1 teaspoon vanilla extract

1/2 cup M&Ms

1/2 cup chocolate chips

1/2 cup chocolate ganache, frozen on a sheet & cut into small pieces or strips*
*You can refer to my first ganache post

• Combine flours, baking soda, and salt in a medium bowl and set aside. In the bowl of a standing mixer, cream together butter and sugars on high for 3-4 minutes (stopping to scrape down sides halfway through). Add in egg, yoke, and vanillas; and mix until incorporated. 

• Add dry ingredients and mix slowly to incorporate. You may want (need) to finish combining by hand with a wooden spoon. Lastly, toss in M&Ms, chocolate chips, and ganache pieces until scattered and swirled throughout.

• Using a 1/4 cup measuring scoop (or measurement tool of your choice), shape dough into slightly flattened balls. Lay dough balls flat in a gallon ziplock bag and refrigerate overnight (12-24 hours). 

• When ready to bake, remove dough from fridge and preheat oven to 325 degrees. Evenly space cookies on baking sheet, lined with a non-stick mat or parchment, and bake for 11-14 minutes. The edges should be browned and center will look light and puffy. Allow cookies to cool on baking sheet for 5 minutes and then move to cooling rack to finish cooling.