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Double Chocolate Cookie with Oatmilk Vanilla Ganache

Double Chocolate Cookie with Oatmilk Vanilla Ganache

  • Yield: 32 cookies
  • Prep Time: 2 hours, 30 minutes
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  • 3/4 cup Chobani® Oatmilk Vanilla
  • 2 1/4 cups White chocolate baking chips
  • 6 tbsp Unsalted butter, softened
  • 1/2 tsp Vanilla extract
Double Chocolate Cookie
  • 1 2/3 cups Unsalted butter, softened
  • 2 2/3 cups Sugar
  • 3 Eggs
  • 4 cups All-purpose flour
  • 7 tbsp Cocoa powder
  • 1 tbsp + 1/2 tsp Sea salt
  • 1 3/4 cups White chocolate baking chips
  • 1 3/4 cups Dark chocolate baking chips


Make the Ganache

  1. In a microwave-safe bowl, slowly melt the white chocolate. Stopping to stir every 30 seconds.
  2. Place oatmilk and vanilla in a pot and slowly bring to a boil.
  3. Pour the boiling milk over the white chocolate, mixing thoroughly.
  4. Add the butter and mix until everything is well combined.
  5. Remove from heat and let cool slightly. Cover ganache and refrigerate for at least 2 hours.

Make the Cookies

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and mix on low speed until light and fluffy.
  2. Add eggs, one at a time, scraping down the bowl after each addition.
  3. In a separate bowl, mix flour, cocoa powder and sea salt. Slowly add flour mixture until combined.
  4. Add the white and dark chocolate chips and mix on medium-low for 1 minute, being careful not to overmix the dough.
  5. Line 2-3 baking sheets with parchment paper. Scoop and roll ¼ cup-sized dough balls and place 2 inches apart. Reserve ½ cup of cookie dough and set aside.
  6. Using your thumb, press into the middle of each dough ball making a hole approximately ½” deep in the center.
  7. Chill the prepared dough pans in the refrigerator for at least 1 hour.
  8. Once the ganache has chilled for at least 2 hours, preheat oven to 350ºF.
  9. Remove cookies and ganache from refrigerator and transfer the ganache to a piping bag (or a Ziploc bag with a bottom corner cut off).
  10. Pipe the ganache into the thumbprint indentations, leaving a little bit of space at the top so they do not overflow.
  11. Break off small pieces from the reserved dough, creating “lids” to place over the ganache. Lightly press the lids over the ganache to create a seal, to avoid ganache melting outside of cookie during baking.
  12. Bake for 12-15 minutes, until the edges look firm and the centers are still a little gooey.
  13. Let cool on the baking sheet for at least 15 minutes.


Recipe adapted from