These Bakery Style Chinese Cookies are a tender sugar cookie with a generous dollop of chocolate ganache dropped into the middle. SO good and just like I remember getting from the bakery when I was a kid.
These bakery style Chinese cookies are seriously one of my favorite cookies. I love biting into the tender crumb of this cookie while savoring the rich, chocolate ganache in the middle. SO good!
Do you have a favorite bakery cookie from when you were a child? What is it? I would love to hear about it in the comments!
Surprisingly, when I started to look for a recipe for this cookie, I wasn’t finding much. There are really only a few out there. SO if you love a good Chinese cookie like you would find at the bakery, this is the recipe for you!
Table of Contents
Ingredients
For the cookie dough
- 1 1/2 cups (286g) vegetable shortening
- 1 1/2 cups (302g) sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3 1/2 cups (455g) cake flour
- 1 1/4 tsp baking soda
- 3/4 tsp salt
For the chocolate ganache topping
- 1 cup (120g) semi-sweet chocolate chips
- 6 tbsp unsalted butter
- 2 tsp light corn syrup
Instructions
For the cookie dough
- In a medium bowl, whisk together the cake flour, baking soda and salt and set aside.
- In the bowl of a stand mixer or using a large mixing bowl and a hand mixer, cream the sugar and shortening together until fluffy.
- Add the egg and vanilla and beat until light and fluffy. Scrape down the bowl with a rubber spatula when needed.
- Add in the flour mixture and beat until just combined.
- Turn the dough out onto a large piece of waxed paper.
- Roll the dough into a 15-inch log and chill for an hour or until firm to the touch.
- Preheat oven to 350° F.
- Line two cookie sheets with parchment paper or grease with shortening.
- Transfer chilled dough onto a cutting board and slice cookies into 1/2-inch slices using a sharp knife.
- Place cookies on cookie sheet 1 1/2 inches apart.
- Bake for 10 to 15 minutes until firm. (I usually bake one cookie sheet at a time. I find the cookies bake more evenly.)
- Remove from oven and let stand on cookie sheet for 5 minutes before transferring to a wire rack to cool.
For the chocolate ganache topping
- In a medium-sized microwave safe bowl, add chocolate chips, butter and corn syrup.
- Microwave in 20-second increments until melted; stirring in between each time in the microwave.
- Using a regular tablespoon, drop dollops of melted ganache onto the middle of each cookie.
- Refrigerate cookies for 15-20 minutes or until chocolate is firm.
Recipe adapted from Just a Pinch.
Bakery Style Chinese Cookies
Ingredients
For the cookie dough
- 1 1/2 cups (286g) vegetable shortening
- 1 1/2 cups (302g) sugar
- 1 large egg
- 3 1/2 cups (455g) cake flour
- 1 1/4 tsp baking soda
- 3/4 tsp salt
For the chocolate ganache
- 1 cup (120g) semi-sweet chocolate chips
- 6 tbsp unsalted butter
- 2 tsp light corn syrup
Instructions
For the cookie dough
- In a medium bowl, whisk together the cake flour, baking soda and salt and set aside.
- In the bowl of a stand mixer or using a large mixing bowl and a hand mixer, cream the sugar and shortening together until fluffy.
- Add the egg and vanilla and beat until light and fluffy. Scrape down the bowl with a rubber spatula when needed.
- Add in the flour mixture and beat until just combined.
- Turn the dough out onto a large piece of waxed paper.
- Roll the dough into a 15-inch log and chill for an hour or until firm to the touch.
- Preheat oven to 350° F.
- Line two cookie sheets with parchment paper or grease with shortening.
- Transfer chilled dough onto a cutting board and slice cookies into 1/2-inch slices using a sharp knife.
- Place cookies on cookie sheet 1 1/2 inches apart.
- Bake for 10 to 15 minutes until firm. (I usually bake one cookie sheet at a time. I find the cookies bake more evenly.)
- Remove cookies from oven and let stand on cookie sheet for 5 minutes before transferring to a wire rack to cool.
For the chocolate ganache
- In a medium-sized microwave safe bowl, add chocolate chips, butter and corn syrup.
- Microwave chocolate in 20-second increments until chocolate is melted; stirring in between each time in the microwave.
- Using a regular tablespoon, drop dollops of melted ganache onto the middle of each cookie.
- Refrigerate cookies for 15-20 minutes or until chocolate is firm.
Notes
Disclaimer: I’m going to warn you right now about this recipe. It’s delicious! The cookies are SO good and I could not stop eating them! I hope you enjoy them as much as we did!
Visit my cookie recipe page for more cookie recipes.
Sweet regards,
Michele
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