Prepare the ganache by chopping the chocolate and heating the heavy cream. Pour the hot cream over the chocolate, let it sit for a moment to soften, then stir until completely melted. Cover with plastic wrap touching the surface and refrigerate until firm.
In a large bowl, mix the room temperature butter, brown sugar, and white sugar until well combined.
Add the eggs to the butter and sugar mixture and whisk until fully incorporated.
Gradually fold in the dry ingredients: cornstarch, all-purpose flour, a pinch of salt, and baking soda. Mix until a soft dough forms that does not stick to your hands.
Knead the chocolate chips into the dough until evenly distributed.
Once the ganache has firmed up, scoop it out to form small balls.
Take a portion of the cookie dough, flatten it in your hand, and place a ganache ball in the center. Wrap the dough completely around the ganache to form a stuffed dough ball. Repeat with the remaining dough.
Arrange the stuffed dough balls side by side in an oven-safe dish or skillet so they will bake together into one giant cookie. Top with a few extra chocolate chips if desired.
Bake in a preheated oven at 180C (350F) for 20 minutes, or until the top is golden brown.
Remove from the oven and serve immediately while warm, paired with a scoop of vanilla ice cream.
Cook it hands-free.
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