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Ganache-Stuffed Chocolate Chip Cookies

What could be better than ganache sandwiched between cookies?! The answer…NOTHING!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Refrigerate: 1 hour 30 minutes
Servings: 18 cookies
Calories: 263kcal
Author: Megan Porta

Ingredients

COOKIES

  • 1 cup walnuts
  • 1 cup all-purpose flour plus 2 tablespoons
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick unsalted butter at room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. pure vanilla extract
  • 1 large egg
  • 1 cup bittersweet chocolate chips

GANACHE

  • 4 oz. bittersweet chocolate chopped
  • 5 tbsp. heavy cream
  • 2 1/2 tbsp. light corn syrup
  • 2 tbsp. creme fraiche

Instructions

  • MAKE COOKIES: Preheat oven to 375 degrees F. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
  • In a bowl, mix the flour, baking soda and salt. In the bowl of a mixer fitted with the paddle, cream the butter with the sugars and vanilla at medium speed, 1 minute. Beat in the egg. On 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, 2 inches apart. Refrigerate for 30 minutes.
  • 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 fraiche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
  • Bake the cookies for 12 minutes, until golden; let cool on sheets for 2 minutes, then transfer to a rack to cool completely. Sandwich the cookies with the ganache and serve.

Nutrition

Calories: 263kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 153mg | Fiber: 2g | Sugar: 16g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
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