I think I many have said this a few time, but I’ll say it again… I am not a big chocolate person. I do, however, live with two chocolate lovers. Needless to say I’ve started to try more and more chocolate. I have found out very quickly what I do and don’t like based on the chocolate taste. I am a HUGE fan of these Ganache-Stuffed Chocolate Chip Cookies! They are pure Heaven and as always the perfect addition to your dessert bar!
Ganache-Stuffed Chocolate Chip Cookies
Recipe & photo courtesy of Pip & Ebby.
Ingredients
- 1 cup of walnuts
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup of bittersweet chocolate chips
- 5 tablespoons of heavy whipping cream
- 2 1/2 tablespoons light corn syrup
- 2 tablespoons of crème fraîche
Directions
- Preheat your oven to 375 degrees F. Spread 1 cup of walnuts in a pie plate and toast them for 8 minutes. Let cool and chop. Set aside.
- In a medium bowl, combine: 1 cup plus 2 tablespoons all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, Set aside.
- In the bowl of a mixer fitted with a paddle, combine: 1 stick unsalted butter, at room temperature, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract. Beat on medium speed for 1 minute. Beat in 1 egg. On low speed, beat in the dry ingredients. Stir in the walnuts and 1 cup of bittersweet chocolate chips.
- Spoon level tablespoons of the dough onto 2 ungreased baking sheets, 2 inches apart. Refrigerate for 30 minutes.
- Place 4 ounces of chopped bittersweet chocolate in a medium bowl.
- In a small saucepan, bring 5 tablespoons of heavy whipping cream and 2 1/2 tablespoons light corn syrup to a boil. Pour mixture over the chocolate and let stand for 1 minute. Whisk until smooth.
- Whisk in 2 tablespoons of crème fraîche.
- Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
- Bake the cookies for 12 minutes, until golden. Let cool on baking sheets for 2 minutes, then transfer to a rack to cool completely.
- Sandwich the cookies with the ganache and serve!
