2 cups bittersweet chocolate chunks
1 cup all purpose unbleached flour
1/2 stick of butter, room temperature
1 cup raw brown sugar
1 egg, room temperature
1 teaspoon pure vanilla essence
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt
1/4 cup heavy cream
6 ounces semi sweet chocolate chunks
1 teaspoon cold espresso coffee (instant works too)
Preheat oven to 350 F.
Melt 2 cups bittersweet chocolate in a heatproof bowl over a small pot of hot water on a low heat. Leave to cool.
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla essence, than melted chocolate.
In a separate bowl, combine all the dry ingredients.
Add dry ingredients to the wet ingredients. Mix to combine. Drop tablespoonfuls onto an ungreased cookie sheet and bake for 15 minutes or until golden brown. Remove from the oven and cool.
Place 1/4 cup heavy cream, espresso, and 6 ounces of semi sweet chocolate chunks in a heatproof bowl over a small pot of hot water on low heat until melted. Whisk to fully combine.
Dip top half of the cookies to fully coat in chocolate ganache. Place on a wire rack to set.