San Francisco Ghirardelli Chocolate Truffle Cookie With Ice Cream Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream Butter and Sugars

In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy.

Add Eggs and Vanilla

Add 2 large eggs and 2 tsp of vanilla extract to the creamed mixture, beating well until combined.

Combine Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of cocoa powder, 1 tsp of baking soda, and 0.5 tsp of salt.

Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in Chocolate

Fold in 1.5 cups of dark chocolate chips and 1 cup of chopped chocolate truffles gently into the dough.

Scoop and Bake

Using a cookie scoop, drop dough onto the prepared baking sheet and bake for 12-15 minutes or until edges are set.

Cool Cookies

Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prepare the Custard Base

In a saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 0.5 cup of granulated sugar over medium heat. Stir until sugar dissolves but do not let it boil.

Whisk Egg Yolks

In a mixing bowl, whisk together 4 large egg yolks and a pinch of salt until smooth.

Temper the Egg Yolks

Gradually add the warm cream mixture to the egg yolks, whisking constantly to prevent curdling. Then return the mixture to the saucepan.

Cook the Custard

Cook the mixture over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 10-15 minutes.

Add Vanilla

If using a vanilla bean, split it open and scrape the seeds into the custard. If using extract, stir in 1 tsp of vanilla extract. Remove from heat and cool.

Assemble the Dessert

Place a warm chocolate truffle cookie on a plate, add a scoop of vanilla ice cream on top, and drizzle with chocolate sauce to taste.

Serve

Serve immediately while the cookie is still warm and the ice cream begins to melt.