¾ cup Chobani® Oat Vanilla
2 ¼ cups white chocolate baking chips
½ vanilla bean
6 tablespoons softened, unsalted butter
1 2/3 cups softened, unsalted butter
2 2/3 cups sugar
4 cups all-purpose flour
3 eggs
7 tablespoons Dutch process cocoa powder
1 tablespoon + ½ teaspoon sea salt
1 ¾ cups baking white chocolate chips
1 ¾ cups baking dark chocolate chips
Over a double boiler, melt the white chocolate.
In a separate small pot, add Chobani® Oat. Slice the vanilla bean down the center and scrape out the seeds inside the bean. Then add the seeds and the pod to the pot.
Slowly bring the Chobani® Oat and vanilla to a boil. Remove from heat and discard pod.
Pour the boiling oat mixture over the white chocolate, mixing thoroughly.
Add the softened butter and mix until everything is combined.
Remove from heat and let cool slightly. Cover ganache and refrigerate for at least 2 hours.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and mix on low speed until light and fluffy.
Add eggs, one at a time, scraping down the bowl after each addition.
In a separate bowl, mix flour, cocoa powder, and sea salt. Slowly add flour mixture to butter mixture and mix until combined.
Add the white chocolate and dark chocolate chips and mix on medium-low for 1 minute, being careful not to overmix the dough.
Line 2-3 baking sheets with parchment paper. Scoop and roll ¼ cup-sized dough balls and place 2 inches apart. Reserve ½ cup of cookie dough and set aside.
Using your thumb, press into the middle of each dough ball making a hole approximately ½" deep in the center.
Chill the prepared dough pans in the refrigerator for at least 1 hour.
Once the ganache has chilled for at least 2 hours, preheat oven to 350ºF.
Remove cookies and granache from refrigerator and transfer the ganache to a piping bag (or a Ziploc bag with a bottom corner cut off).
Pipe the ganache into the thumbprint indentations, leaving a little bit of space at the top so they do not overflow.
Break off small pieces from the reserved dough, creating "lids" to place over the ganache. Lightly press the lids over the ganache to create a seal, to avoid ganache melting outside of cookie during baking.
Bake for 12-15 minutes, until the edges look firm and the centers are still a little gooey.
Let cool on the baking sheet for at least 15 minutes, then enjoy with a glass of Chobani® Oat or transfer to a wire rack to let cool completely.
If you do not have a stand mixer, you can also use a hand mixer. Just remember to add ingredients slowly.
If the dough is slightly sticky when making your thumbprint, dip your finger in flour first.
If the ganache is too hard after removing from the refrigerator, let sit at room temperature for about 5 minutes to soften.
You can store the cookies in an airtight container at room temperature for up to 2 days—but they’ll probably be gone by then, anyway!