Cookies
2 ½ cups flour
1/4 cup cocoa powder, sifted
½ teaspoon baking soda
½ teaspoon espresso powder
½ teaspoon fleur de sel
1 cup unsalted butter, softened
1 cup lightly packed brown sugar
½ cup sugar
2 eggs
Ganache
3/4 cup milk chocolate chips
1/4 cup heavy cream
To make cookies:
In a bowl, combine flour, cocoa powder, baking soda, and fleur de sel; set aside.
In another bowl, cream together butter, brown sugar, and granulated sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add dry ingredients and mix until combined; refrigerate dough for one hour.
To make ganache:
Place the chocolate and cream in a microwave-safe bowl, and melt for one minute in the microwave. Stir until smooth; set aside.
Assembly:
Preheat the oven to 375° F.
Divide the cookie dough into eight sections. Press four of those sections into each of 4 5” x 1” ramekins. I used these.
Spread the ganache over the dough, leaving a ½” border. Flatten the remaining dough into discs, and place over the ganache, sealing the edges by pressing them together. At this point you can freeze until ready to bake.
Bake for 12-15 minutes (25 minutes if frozen) or until the cookies are baked but still soft in the center. Let cool on a wire rack. Top with ice cream, if desired.