Chocolate-chip cookie sandwiches with orange ganache

Make way for your new obsession. I’m talking chewy cookies with a lusciously smooth, melt-in-the-mouth filling with hints of crunch. A little bit fancy, and a whole lot of fun, these choc-chip cornflake cookies get a flavour boost thanks to a swirl of orange-infused chocolate ganache. They are a tantalising eating experience and an instant crowd pleaser.

Makes 30



  • 195 ml (6¾ fl oz) thickened (whipping) cream
  • zest of 1 orange
  • ½ teaspoon vanilla bean paste
  • 430 g (15¼ oz) good-quality milk chocolate


  • 100 g (3½ oz) raw sugar
  • 165 g (5¾ oz) soft brown sugar
  • 1 teaspoon sea salt
  • 115 g (4 oz) unsalted butter, softened
  • 50 g (1¾ oz) whole egg
  • 1 teaspoon vanilla bean paste
  • 155 g (5½ oz) plain (all-purpose) flour
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 110 g (3¾ oz) good-quality milk chocolate, roughly chopped
  • 110 g (3¾ oz) good-quality dark chocolate, roughly chopped
  • 90 g (3¼ oz) cornflakes, crushed


To make the orange ganache, heat the cream, orange zest and vanilla in a saucepan over medium heat and bring to the boil.

Place the milk chocolate in a bowl.

Once the cream is boiling, strain it over the chocolate. Whisk until the chocolate is completely melted and incorporated into the cream.

Cover with plastic wrap touching the surface of the ganache.

Leave to cool at room temperature for 2–3 hours before transferring to a piping bag or snaplock bag.

For the cookies, preheat the oven to 170°C (325°F) fan-forced. Line a baking tray with baking paper.

Place the raw sugar, brown sugar, salt and butter in the bowl of a stand mixer with a paddle attachment and beat on medium speed until smooth.

Add the egg and vanilla and mix to combine.

Sift in the flour and bicarbonate of soda and mix until incorporated.

Remove the bowl from the mixer, add the chocolate and crushed cornflakes and stir them through.

Place the cookie dough in the fridge for 1 hour.

Roll teaspoonfuls of the dough into balls. Place them on the baking tray approximately 4 cm (1½ inches) apart and gently press down on them to flatten slightly.

Bake for 10 minutes or until golden brown.

Remove from the oven and leave to cool at room temperature. Repeat with the remaining cookie dough.

To assemble, cut the tip off the prepared piping bag of orange-infused ganache.

Pipe the ganache onto every second cookie and sandwich them together with the plain cookies.

Store in an airtight container at room temperature for up to 2 weeks.

The cookie dough can be prepared in advance and stored in an airtight container in the fridge for up to 3 days. Allow the dough to come back to room temperature before baking.


If your room temperature is warm, place the ganache in the fridge to firm it up to piping consistency.


If the ganache looks grainy after you add the cream to the chocolate, add a tiny bit more cream and continue whisking.

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