Valentine Cookie Recipe with Barlicious
Valentine’s Barceló Cream Triple Chocolate NY-Style Cookies.
Valentine’s Day is all about slowing down, indulging a little, and sharing something sweet with the people you love. These Barceló Cream Triple Chocolate NY-style cookies from Barlicious do exactly that.
Think: thick, rich chocolate cookies with a molten Barceló Cream ganache center, crisp edges and a soft, gooey heart. They’re indulgent, comforting, and surprisingly stress-free — because you can prepare them days in advance and bake them fresh when you’re ready to serve.
Finished with vanilla ice cream, a drizzle of warm ganache and a glass of Barceló Cream on the side, this dessert turns any Valentine’s dinner into a moment worth remembering.
Recipe Barceló Cream Triple Chocolate NY-Style Cookies
Makes
About 9 large cookies
Ganache filling for ±12 cookies (extra ganache can be used as sauce)
Ingredients
For the Ganache Filling
90 g Barceló Cream
100 g milk chocolate, chopped
½ tsp honey
For the Cookies
190 g unsalted butter, softened
290 g granulated sugar
50 g cocoa powder
270 g all-purpose flour
1 tsp potato starch
1 tsp baking soda
Pinch of salt
2 large eggs
1 tbsp Barceló Cream
300 g chocolate chips
(100 g dark, 100 g milk, 100 g white)
To Serve (Optional but Recommended)
Vanilla ice cream
Valentine sprinkles
Extra Barceló Cream to pour
Method
1. Make the Ganache Filling
Gently heat the Barceló Cream together with the honey until warm (do not boil).
Pour the warm cream over the chopped milk chocolate.
Stir until smooth and glossy.
Chill until firm enough to scoop.
Roll into small balls of about 20 g each (for 9 cookies) and freeze until solid.
Store the remaining ganache in a microwave-safe jar to warm up later and use as a sauce.
2. Prepare the Cookie Dough
In a large bowl, cream the butter and sugar until pale and fluffy.
Sift together the flour, cocoa powder, potato starch, baking soda and salt.
Mix the dry ingredients into the butter mixture until combined and slightly sandy.
Beat in the eggs just until incorporated, then add the Barceló Cream.
Fold in the chocolate chips.
3. Shape the Cookies
Portion the dough into large balls of about 130 g each.
Flatten slightly in your hand, place a frozen ganache ball in the center and wrap the dough around it.
Shape into firm, chunky cookie balls.
Chill for at least 4 hours (overnight is best).
4. Bake
Preheat the oven to 200°C (convection oven 180°C).
Place the chilled cookie dough balls on a lined baking tray, leaving enough space between them.
Use a baking ring if you have one, to keep the cookies nice and tall.
Bake for 15–18 minutes, until the edges are set but the centers remain soft.
Let the cookies rest on the tray for a few minutes before serving.
5. Serve & Enjoy
Place a still-warm cookie on a plate, top with a scoop of vanilla ice cream and a sprinkle of love. Warm the remaining ganache and drizzle generously over the cookie. Pour a glass of Barceló Cream, sit back, and enjoy the moment.