Devil’s Food Cookies with Chocolate Ganache Recipe

If you’re a chocolate lover like me, you’re going to adore this Devil’s Food Cookies with Chocolate Ganache Recipe. They’re rich, fudgy, and loaded with a luscious chocolate ganache on top that takes these cookies from everyday to absolutely show-stopping. Trust me, once you try this recipe, it’ll become your go-to for chocolate cravings and special treat moments alike!

this …

Ingredients & Why They Work

Each ingredient in this Devil’s Food Cookies with Chocolate Ganache Recipe plays a crucial role. From fats that keep the dough tender to the combination of cocoa powders for rich chocolate flavor, it’s a harmonious blend. And don’t skip the cake flour here – it’s key for that soft texture you’ll love.

• Unsalted Butter: Provides richness and moisture, plus better control over salt levels.
• Brown Sugar: Adds sweetness along with a slight caramel depth enhancing the cookie’s flavor.
• Granulated Sugar: Helps with texture and a slight crispness on the cookie edges.
• Cooking Oil (Avocado, Canola, or Vegetable): Keeps cookies soft and moist without heaviness.
• Eggs: Bind ingredients and add richness—room temperature is best for smoother mixing.
• Vanilla Extract: Enhances chocolate’s depth and balances sweetness.
• Cake Flour: The secret to tender, delicate bites instead of dense cookies.
• Dutch Cocoa Powder: Gives a milder, less bitter chocolate flavor with velvety color.
• Baking Powder & Baking Soda: Ensure the right rise and texture without fluffiness.
• Table Salt: Highlights sweetness and amplifies chocolate flavors.
• Powdered Sugar (for filling): Creates a smooth buttercream for the filling.
• Semisweet Chocolate Chips or Couverture Chocolate: For that rich, glossy ganache to finish them off beautifully.
• Heavy Cream: Combines with chocolate to make the silky smooth ganache.

Tweak to Your Taste

This recipe is super flexible. I love tweaking it for different occasions—from adding a pinch of espresso powder for an extra chocolate boost to swapping in vegan options when friends come over. Don’t be shy to personalize it—it’s your kitchen playground!

• Espresso Kick: Add 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor. I tried this for a dinner party, and it was an absolute hit among coffee lovers!
• Gluten-Free Version: Substitute cake flour with a gluten-free blend that includes xanthan gum for texture; just watch for dough consistency as hydration differs.
• Nutty Twist: Mix in chopped toasted pecans or walnuts into the dough for crunch and extra flavor—in one batch, I sprinkled in walnuts and it became everyone’s favorite.

Step-by-Step: How I Make Devil’s Food Cookies with Chocolate Ganache Recipe

Step 1: Cream the Butter and Sugars Until Light & Fluffy

Start by beating 1 cup of softened unsalted butter with 1 cup of light brown sugar and ½ cup granulated sugar. It’s important to be patient here—beat them on medium-high speed for at least 1-2 minutes until the mixture becomes light, creamy, and fluffy. This step is where air gets incorporated, which leads to those dreamy soft cookies.

Step 2: Mix in Oil, Eggs, and Vanilla Gently

Next, add the 2 tablespoons of your choice of cooking oil along with the 2 large room temperature eggs and 1 ½ teaspoons vanilla extract. Mix on low speed until everything is combined. I always recommend using room temperature eggs because it helps the batter emulsify better and creates a smoother dough.

Step 3: Combine Dry Ingredients and Gradually Incorporate

Whisk together 3 ½ cups cake flour, ⅔ cup Dutch cocoa powder, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt in a separate bowl. Slowly add this dry mix into the wet batter, mixing until just combined. Remember, overmixing can toughen the dough, so stop as soon as there are no flour streaks visible.

Step 4: Chill That Dough

Wrap the dough tightly with plastic wrap and chill in the fridge for 30 minutes. This chilling step is non-negotiable—it helps the dough firm up, making it easier to handle and prevents too much spreading during baking. Plus, chilling brings out deeper flavor.

Step 5: Make the Silky Chocolate Filling

While your dough chills, whip up the filling by beating 6 tablespoons softened butter until smooth. Gradually add 1 cup powdered sugar in parts, beating well after each addition, then mix in 2 ½ tablespoons Dutch cocoa powder, ¾ teaspoon vanilla extract, and a pinch of salt. Pop spoonfuls of this filling on wax paper into the freezer for at least 15 minutes to firm up — you’ll thank me later when assembly gets so much easier!

Step 6: Form Cookies, Fill, and Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop chilled cookie dough into ¼ cup-sized balls. Roll the dough to smooth it, then make a deep indent in the center with your finger. Press a frozen tablespoon of filling into that indent, then carefully roll dough around it to seal completely. Place each cookie on the baking sheet at least 2 inches apart.

Bake for 12-14 minutes. They might look a little underbaked on top but the edges should be firm. Let them cool fully on the sheet since warm cookies are fragile!

Step 7: Prepare and Spread the Ganache

For the ganache, heat 1 cup semisweet chocolate chips with ¼ cup heavy cream in a microwave-safe bowl in 30-second bursts, stirring each time until completely melted and smooth. Once cookies are cool, spread about 1 tablespoon of ganache on top of each cookie. Let the ganache set before digging in. This final touch brings the whole cookie experience together in a decadent way.

How to Serve Devil’s Food Cookies with Chocolate Ganache Recipe

Garnishes

I usually keep it simple with a light dusting of cocoa powder or a few sea salt flakes sprinkled on top of the ganache. It adds a subtle contrast that highlights the chocolate richness beautifully without overpowering the cookies’ natural decadence.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a cup of rich coffee. For a cozy afternoon, I like serving them alongside fresh berries or even a scoop of vanilla ice cream—it’s a quick way to elevate these already indulgent treats.

Creative Ways to Present

For parties or gifts, I like arranging these Devil’s Food Cookies with Chocolate Ganache Recipe on a tiered dessert tray with edible gold leaf accents or chocolate shavings on top. Wrapping them individually in clear cellophane tied with a rustic ribbon makes for an impressive homemade gift that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container in the fridge because of the ganache topping, which can soften at room temp. They stay fresh for up to a week this way. Before serving, I bring them back to room temperature so the ganache is soft but firm, perfect for biting into.

Freezing

If you want to freeze these cookies, I suggest freezing them unganached. Scoop and stuff the dough balls, then freeze on a tray before transferring to a storage bag. When you want them, bake straight from the freezer, adding a minute or two to the baking time. Then prepare and spread the ganache fresh for best results.

Reheating

To reheat, gently microwave a cookie for about 10-15 seconds to warm the inside without melting the ganache too much. This brings back that fresh-baked feel, though I usually recommend enjoying them at room temp for the best balance of textures.

FAQs

Final Thoughts

This Devil’s Food Cookies with Chocolate Ganache Recipe is one of those treats I come back to when I want something rich, comforting, and undeniably delicious. The combination of fudgy cookies, creamy filling, and silky ganache makes every bite feel special. Give it a try next time you’re craving chocolate – I promise you’ll be making these again and again!

Print