Espresso cookies with chocolate ganache

INSTRUCTIONS

• Chocolate ganache
• Heat the cream and chocolate in a small saucepan over medium heat, and combine until the chocolate has melted.
• Let it sit at room temperature to cool down.
• Cookies
• Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown. Take the butter off the heat and let it cool.
• In a bowl, mix the cooled brown butter, brown sugar, and sugar. Add in the egg and vanilla until fully incorporated.
• Add and mix the flour, espresso powder, salt and baking soda until combined.
• Wrap the dough in plastic and refrigerate for half an hour.
• Divide the dough into 8 balls and place on a parchment/wax paper lined baking sheet.
• Flatten cookies with the palm of your hands and with the handle of a large wooden spoon or your thumb press an indentation into each ball of cookie dough
• Add the chocolate ganache into a pastry bag for ease, and then fill the center of the cookies with it.
• Bake for 11 minutes at 350F/180C (remember to preheat the oven).
• Allow to cool before eating, and enjoy!