Cookie Dough:

In a large mixing bowl or the bowl of a stand mixer, whip the butter and sugars until light and fluffy. Whip in the egg, followed by the vanilla bean paste and the passionfruit purée.

In a separate bowl, sieve the flour, cocoa powder, baking soda, and salt. Add dry mixture to the butter bowl, and mix on low speed until well-combined.

Stir in the chopped dark chocolate and the Passionfruit Inspiration, reserving a few pieces of each to press into the tops of the cookies.

Cover dough with clingfilm/plastic wrap and transfer to the refrigerator to chill, at least one hour. While dough is chilling, prepare the ganache.

Chocolate and Passionfruit Ganache:

Melt the dark chocolate over a bain marie or double boiler.

In a small saucepan, add the whipping cream and passionfruit purée and whisk gently to combine. Warm the mixture over low heat (do not boil).

Pour the warm cream mixture into the bowl of melted chocolate, and whisk until well-combined. Transfer bowl to the refrigerator and chill until the ganache is firm enough to scoop.

Line a plate or a small baking tray with parchment or wax paper. Remove ganache bowl from the refrigerator. Use a teaspoon or a small melon baller to scoop the ganache, then use your hands to roll each portion into a ball. You should have 15 balls total.

Place ganache balls on prepared plate and transfer to the freezer. Freeze until firm.

Assembly and Baking:

Preheat oven to 350° F / 175° C. Line two baking trays with silicone baking mats, and set aside until ready to use.

Remove cookie dough from refrigerator. Use a cookie scoop to scoop chilled dough into fifteen portions, rolling each into a ball.

Using your thumb, create an indentation in the center of each ball of cookie dough. Place a frozen ball of ganache inside each indentation, and gently wrap the cookie dough, making sure to completely “seal” the ganache inside the cookie dough. The ganache should be completely covered.*

Place dough balls on prepared trays, allowing a good amount of space in between (these cookies will spread!) Use the palm of your hand to flatten each ball slightly, pressing a few additional chunks of chocolate into the tops for decoration.

Transfer trays to the freezer and freeze for 10 minutes.

Bake cookies in preheated oven for about 12-14 minutes. Do not overbake.

Allow cookies to cool completely before removing from the tray.

Store chocolate passionfruit cookies in an airtight container at room temperature for up to five days.