Cinnamon Kissed Cocoa Cup Cookies

• Vegetarian

• Refrigerated

  • 1 Lg egg, whole
  • 1 Lg egg yolk

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1 1/2 cups Chocolate chips, semisweet
  • 1 tsp Cinnamon
  • 3/4 cup Cocoa powder, unsweetened
  • 1 1/4 cups Granulated sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3/4 cup Butter
  • 2 tbsp Butter *room temperature/i, unsalted
  • 1 cup Heavy cream

Found on thefedupfoodie.com

Description

Ingredients

• For the Chocolate Sugar Cookies
• 1½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1¼ tsp baking powder
• ⅛ tsp salt
• ¾ cup butter *room temperature
• 1¼ cups granulated sugar
• 1 whole lg egg
• 1 lg egg yolk
• 1 tsp pure vanilla extract
• For the Ganache
• 1½ cups semisweet chocolate chips
• 1 cup heavy cream
• 1 tsp cinnamon
• 2 tbsp unsalted butter *room temperature/i]
• For the Topping
• ½ cup chopped pecans

Directions

• For the Cookie Cup
• Measure and sift together dry ingredients, mix well & set aside. In a stand mixer cream butter and sugar. Beat in egg, yolk and vanilla making sure to scrape down sides of bowl. Gradually add in dry ingredients a few spoonfuls at a time making sure to scrape down sides a few times to ensure batter is well mixed.
• Transfer cookie dough to a sheet of plastic wrap and using the sides of the wrap form dough into a log with about a 1½ inch circumference. Wrap tightly with additional sheet of plastic wrap and refrigerate for about two hours. Once chilled cut dough into ¼ inch slices and place into greased mini muffin pans. Press slices into muffin cup using a round, flat bottomed item smaller in diameter than the mini muffin cup [i](see tips above).
• Bake in a preheated 375℉ oven for 11-12 mins. Let cool in pan on a wire rack. Transfer to plate. Set aside.
• For the Cinnamon Ganache
• Place chocolate in a medium sized glass or stainless steel bowl- set aside. Bring cream and cinnamon to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit for about 2 mins. Slowly begin whisking mixture adding butter just before mixture becomes smooth. Once smooth transfer to large ziplock bag. Cut off tip of bag and squeeze desired amount of ganache into each cookie cup. Sprinkle with pecans while ganache is still wet. (Ganache will become firm as it sets. Do not stack cookies until firm.)