Devil’s Food Cookies with Chocolate Ganache Recipe

If you’re on the lookout for a dessert that’s both decadently rich and irresistibly soft, you’re going to love this Devil’s Food Cookies with Chocolate Ganache Recipe. These cookies come together with that perfect chocolate punch—the kind that has you sneaking one after another when no one’s watching. Trust me, once you try this recipe, it’ll become your go-to chocolate cookie fix. So, let’s dive in and make some magic in your kitchen!

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Ingredients & Why They Work

In this Devil’s Food Cookies with Chocolate Ganache Recipe, each ingredient plays a key role in balancing flavor and texture. Choosing the right flour and cocoa powder ensures your cookies stay soft yet structured, while fresh eggs and a blend of sugars enhance moisture and sweetness beautifully.

• Unsalted Butter: Softened butter creates a creamy base and important fat for tender cookies.
• Light Brown Sugar: Packed tightly, this adds moisture and a subtle caramel note that deepens the cookie flavor.
• Granulated Sugar: Balances the sweetness and helps form that perfect crumb.
• Cooking Oil (Avocado, Canola, or Vegetable): Adds extra fat for softness and chewiness without altering flavor.
• Eggs: Room temperature is best to mix evenly and bind the ingredients together.
• Vanilla Extract: Brings warmth and complexity to that rich chocolate taste.
• Cake Flour: The secret weapon for a tender cookie crumb, lighter than all-purpose flour.
• Dutch Cocoa Powder: Gives the cookies their deep chocolate color and mellow flavor without excessive bitterness.
• Baking Powder & Baking Soda: Work together to provide the right lift and soft texture.
• Salt: Enhances sweetness and balances the cocoa’s intensity.
• Powdered Sugar (for Filling): Ensures a super smooth, melt-in-your-mouth cocoa filling.
• Semisweet Chocolate Chips: For the ganache, quality chocolate guarantees that shiny, silky finish.
• Heavy Cream: Combines with chocolate to create the ultimate smooth ganache texture.

Make It Your Way

I’m totally a fan of making this recipe my own by tweaking the filling or even playing with mix-ins in the dough. The beauty of this Devil’s Food Cookies with Chocolate Ganache Recipe is that it’s a fantastic canvas for your chocolate cravings—whether you want more gooeyness or a punch of nuts.

• Variation: Some days, I swap the filling for a peanut butter chocolate mix—trust me, the richness heads to a whole new level when you add a swirl of nutty goodness.
• Dairy-Free Option: Use coconut oil instead of butter and dairy-free chocolate chips for a vegan-friendly version without sacrificing flavor.
• Extra Crunch: Adding a handful of chopped toasted pecans or walnuts inside the dough gives a lovely crunch that contrasts the smooth ganache.

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

Step 1: Cream the Butter and Sugars Together Until Fluffy

Start with your softened butter in a large mixing bowl or stand mixer. Beat it with your brown and granulated sugar, gradually increasing the speed until you get a light, creamy texture. This step takes patience—spend 1 to 2 minutes here because it’s what creates that perfect crumb and chewiness later. You’ll notice when it’s just right: the mixture looks pale and fluffy, which means air has crept in to keep the cookies light.

Step 2: Blend in Oil, Eggs, and Vanilla for Moisture and Richness

Slowly add your cooking oil along with each egg one at a time, mixing on low to keep everything smooth and well combined. Finally, stir in the vanilla extract. I always use room temperature eggs—I’ve found this helps the ingredients merge effortlessly without curdling. By now, your batter should look glossy and perfectly thick.

Step 3: Mix Dry Ingredients and Incorporate Gradually

In a separate bowl, whisk together cake flour, Dutch cocoa powder, baking powder, baking soda, and salt. The whisk helps prevent clumps and makes sure the leavening agents are evenly distributed for a consistent rise. Gradually add this dry mix to your wet ingredients, folding it in carefully. Avoid overmixing here—a few streaks are fine as you want to preserve that tender crumb.

Step 4: Chill the Cookie Dough and Prepare the Filling

Cover your dough with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This step makes the dough easier to handle and helps the flavors deepen. While the dough chills, whip up the filling by beating softened butter until smooth. You’ll gradually add powdered sugar, cocoa powder, vanilla, and a pinch of salt until it becomes perfectly creamy. Then, scoop tablespoon-sized dollops onto wax paper and freeze them for at least 15 minutes to solidify.

Step 5: Assemble and Bake the Cookies

When the dough is chilled and no longer sticky, scoop out ¼ cup-sized balls. Press your thumb or finger into the center of each ball to make a deep well. Pop a frozen filling dollop inside, then roll the dough around it, sealing it fully to hide the filling. Place each cookie on a parchment-lined baking sheet, giving them space to spread. Bake at 350°F (175°C) for 12 to 14 minutes. The tops might look slightly soft when you pull them out—don’t worry! The edges should be set, and as they cool, the cookies will firm up to perfect softness.

Step 6: Finish with a Smooth, Glossy Chocolate Ganache

Once the cookies are completely cooled, it’s ganache time. Melt your semisweet chocolate chips with heavy cream in short microwave bursts, stirring after each until you have a silky, smooth ganache. Spread about a tablespoon on top of each cookie and let them sit at room temperature until the chocolate sets. That shiny topping isn’t just beautiful—it adds another layer of creamy chocolate goodness with every bite.

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

Garnishes

I love sprinkling a pinch of flaky sea salt, like Maldon, over the ganache once it’s still soft—this little salty touch beautifully balances the intense sweetness and feels so gourmet. Fresh berries on the side are another favorite, adding a pop of acidity and freshness that complements the lush chocolate.

Side Dishes

Pair these cookies with a scoop of vanilla bean ice cream or a rich, creamy espresso to elevate your chocolate indulgence. Sometimes I set up a simple hot chocolate station alongside for a full-on chocolate lover’s dream experience.

Creative Ways to Present

For special occasions, I’ve created mini “cookie stacks” by assembling three cookies with a thin ganache layer in between each, dusted with cocoa powder and adorned with edible gold leaf. It’s show-stopping yet surprisingly easy, and your guests will definitely be impressed.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the fridge because of the ganache topping—this keeps them fresh for up to a week. Before serving, I always let them sit out for 20 minutes to soften back up to that perfect chewy texture. They’re honestly just as good the next day, which is a bonus!

Freezing

If you want to freeze these cookies, I recommend freezing them before you add the ganache. Just wrap dough balls individually on a parchment-lined tray, freeze, then transfer to a freezer-safe bag. You can bake from frozen, adding a few extra minutes to the bake time. Ganache can be made fresh to top them after thawing.

Reheating

To reheat, pop the cookies in the microwave for 10 to 15 seconds just to soften—avoid overheating or the filling might leak out. If refrigerated, bring them to room temp first for the best chew and flavor. The ganache should stay intact and luscious.

FAQs

Final Thoughts

This Devil’s Food Cookies with Chocolate Ganache Recipe holds a special place in my heart for those moments when I need a chocolate fix that feels both luxurious and homemade. Whether you’re baking for family, friends, or just yourself, these cookies won’t disappoint. Give this recipe a try—you might find, like me, that it quickly becomes your most loved chocolate recipe for years to come.

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