Bakery Style Chinese Cookies
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.
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
Store cookies in an airtight container or sealed food storage bag for 2-3 days.
Cookies can be frozen for 3 months in an airtight freezer bag or container.