The Hannah Montana

Glazed Donut-Stuffed TCHO Chocolate Chip Cookie, Chocolate Ganache, Rainbow Sprinkles

Baker Andrew Gonzalez of Night Owl Cookies | Miami
Yield: 12 to 16 cookies

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Adapted by StarChefs  |  April 2025  |  Photo: ANtonella Re

INGREDIENTS

Dough:
¾ cup packed light brown sugar
½ cup granulated sugar
1 cup unsalted butter, room temperature
2 eggs
1 tablespoon Nielsen-Massey pure vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1¼ cups TCHO dark chocolate, chopped
¾ cup TCHO milk chocolate, chopped
½ cup TCHO 64% Chocolate Chunks

Cookies:
8 glazed doughnuts, quartered

To Assemble and Serve:
1 cup TCHO dark chocolate
½ cup heavy cream
Rainbow sprinkles

METHOD

For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, beat sugars and butter until soft and creamy. Add eggs one at a time, mixing between each addition. Add vanilla and mix to combine. Add flour, baking soda, and salt. Mix until just combined. Fold in chocolate. Cover and refrigerate 30 minutes.

For the Cookies:
On a work surface, divide and flatten Dough into 2-ounce disks. Top half of the Dough with 2 pieces doughnuts. Place remaining Dough disks over top and seal. Roll into balls and transfer to a parchment paper-lined sheet tray. Refrigerate overnight.

To Assemble and Serve:
Heat oven to 375°F. Bake Cookies 15 minutes, or until edges are golden brown. Let cool completely. Place chocolate in a nonreactive container and set aside. In a pot over medium heat, bring cream to a light simmer. Pour over chocolate and stir until fully melted. Spoon desired amount ganache over Cookies. Finish with sprinkles

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