Bakery Style Chinese Cookies

These Bakery Style Chinese Cookies are a tender sugar cookie with a generous dollop of chocolate ganache dropped into the middle. SO good and just like I remember getting from the bakery when I was a kid.

These bakery style Chinese cookies are seriously one of my favorite cookies. I love biting into the tender crumb of this cookie while savoring the rich, chocolate ganache in the middle. SO good!

Do you have a favorite bakery cookie from when you were a child? What is it? I would love to hear about it in the comments!

Surprisingly, when I started to look for a recipe for this cookie, I wasn’t finding much. There are really only a few out there. SO if you love a good Chinese cookie like you would find at the bakery, this is the recipe for you!

Ingredients

For the cookie dough

• 1 1/2 cups (286g) vegetable shortening
• 1 1/2 cups (302g) sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 3 1/2 cups (455g) cake flour
• 1 1/4 tsp baking soda
• 3/4 tsp salt

For the chocolate ganache topping

• 1 cup (120g) semi-sweet chocolate chips
• 6 tbsp unsalted butter
• 2 tsp light corn syrup

Instructions

For the cookie dough

• In a medium bowl, whisk together the cake flour, baking soda and salt and set aside.
• In the bowl of a stand mixer or using a large mixing bowl and a hand mixer, cream the sugar and shortening together until fluffy.
• Add the egg and vanilla and beat until light and fluffy. Scrape down the bowl with a rubber spatula when needed.
• Add in the flour mixture and beat until just combined.
• Turn the dough out onto a large piece of waxed paper.
• Roll the dough into a 15-inch log and chill for an hour or until firm to the touch.
• Preheat oven to 350° F.
• Line two cookie sheets with parchment paper or grease with shortening.
• Transfer chilled dough onto a cutting board and slice cookies into 1/2-inch slices using a sharp knife.
• Place cookies on cookie sheet 1 1/2 inches apart.
• Bake for 10 to 15 minutes until firm. (I usually bake one cookie sheet at a time. I find the cookies bake more evenly.)
• Remove from oven and let stand on cookie sheet for 5 minutes before transferring to a wire rack to cool.

For the chocolate ganache topping

• In a medium-sized microwave safe bowl, add chocolate chips, butter and corn syrup.
• Microwave in 20-second increments until melted; stirring in between each time in the microwave.
• Using a regular tablespoon, drop dollops of melted ganache onto the middle of each cookie.
• Refrigerate cookies for 15-20 minutes or until chocolate is firm.

Recipe adapted from Just a Pinch.

Bakery Style Chinese Cookies

 

These Bakery Style Chinese Cookies are a tender sugar cookie with a generous dollop of chocolate ganache dropped into the middle. SO good and just like I remember getting from the bakery when I was a kid.

 

For the cookie dough

• 1 1/2 cups (286g) vegetable shortening
• 1 1/2 cups (302g) sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 1/2 cups (455g) cake flour
• 1 1/4 tsp baking soda
• 3/4 tsp salt

For the chocolate ganache topping

• 1 cup (120g) semi-sweet chocolate chips
• 6 tbsp unsalted butter
• 2 tsp light corn syrup

For the cookie dough

1. In a medium bowl, whisk together the cake flour, baking soda and salt and set aside.

2. In the bowl of a stand mixer or using a large mixing bowl and a hand mixer, cream the sugar and shortening together until fluffy.

3. Add the egg and vanilla and beat until light and fluffy. Scrape down the bowl with a rubber spatula when needed.

4. Add in the flour mixture and beat until just combined.

5. Turn the dough out onto a large piece of waxed paper.

6. Roll the dough into a 15-inch log and chill for an hour or until firm to the touch.

7. Preheat oven to 350° F.

8. Line two cookie sheets with parchment paper or grease with shortening.

9. Transfer chilled dough onto a cutting board and slice cookies into 1/2-inch slices using a sharp knife.

10. Place cookies on cookie sheet 1 1/2 inches apart.

11. Bake for 10 to 15 minutes until firm. (I usually bake one cookie sheet at a time. I find the cookies bake more evenly.)

12. Remove from oven and let stand on cookie sheet for 5 minutes before transferring to a wire rack to cool.

For the chocolate ganache topping

1. In a medium-sized microwave safe bowl, add chocolate chips, butter and corn syrup.

2. Microwave in 20-second increments until chocolate is melted; stirring in between each time in the microwave.

3. Using a regular tablespoon, drop dollops of melted ganache onto the middle of each cookie.

4. Refrigerate cookies for 15-20 minutes or until chocolate is firm.

Store cookies in an airtight container or sealed food storage bag for 2-3 days.

Cookies can be frozen for 3 months in an airtight freezer bag or container.

Cookie dough can be stored in the refrigerator before baking for up to 5 days. It can be frozen in an airtight freezer bag or container for up to 3 months.

Dessert

American, Chinese

Bakery Chinese Cookies, Bakery Style Chinese Cookies, Bakery Style Cookies, Chinese Cookies, Cookies

Disclaimer: I’m going to warn you right now about this recipe. It’s delicious! The cookies are SO good and I could not stop eating them! I hope you enjoy them as much as we did!

Visit my cookie recipe page for more cookie recipes.

Sweet regards,

Michele

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Sweet regards,

Michele