Tested Recipe: Ganache-Stuffed Chocolate-Chip Cookies

Difficulty: beginner-intermediate
Satisfaction: DELICIOUS!!! 
When I found this recipe a number of months ago I was intrigued by the mouth watering mini chocolate-chip cookies sandwiched around delectable ganache. After sinking my teeth into one, I must say, they lived up to my every expectation. The cookie recipe is very basic and takes just minutes to assemble and although there are a few cooling steps, there is little active time involved. If you are in the mood for taste bud overload, get out your apron.
Yields 16-18 sandwich cookies
1 c. chopped walnuts*
1 c. + 2 T. flour
1 t. baking soda
1/2 t. salt
1 stick unsalted butter*
1/2 c. packed light brown sugar
1/4 c. granulated sugar
1/2 t. vanilla*
1 large egg*
1 c. bittersweet chocolate chips*

4 oz. bittersweet chocolate*
5 T. heavy cream
2.5 T. light corn syrup
2 T. crème fraîche*

-I exchanged pecans for walnuts as I just think they have a more complex taste, but do as you wish.
-Always use room temp butter, it improves the creaminess and consistancy of the item. Also using unsalted improves the taste because it allows for the true taste of the butter.
-I always use Butter-Vanilla Lorann Bakery Emulsion in place of your standard vanilla extract as I find it to significantly add to the taste.
-Room temp eggs are best.
-I used semi-sweet chips which I prefer and they were delish.
-Sour cream works perfectly in place of crème fraîche.

-Preheat the oven to 375°. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.

-Make cookies: In a bowl, mix the flour, baking soda and salt. In the bowl of a standing mixer fitted with the paddle (or using a handheld mixer), cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg. With the mixer at low speed, beat in the dry ingredients. Beat in the walnuts and chocolate chips. Spoon level tablespoons of the dough onto 2 ungreased baking sheets, about 2 inches apart. Refrigerate for 30 minutes, until firm.
-Make ganache: Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
-Bake cookies for 12 minutes, until golden; let cool on the sheets for 2 minutes, then transfer to a rack to cool completely.
-Sandwich the chocolate-chip cookies with the ganache and serve.
Use a 1 TBSP sized ice cream scoop to measure out perfect sized cookies so that when you are matching them up to sandwich together you will have equally sized tops and bottoms.You may want to refrigerate if you are not serving immediately as the ganache gets soft quickly. Either way, they are delicious room temp or refrigerated, just remember your glass of milk! Happy baking...happier eating!

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