How To Make Ganache-Stuffed Chocolate-Chip Cookies
Thick, chewy, soft, and sweet, these chocolate-chip cookies have everything going for them and are made yummier with a rich chocolate ganache filling.
Preheat the 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 standing mixer fitted with the paddle (or using a hand-held mixer), cream the butter with the sugars and vanilla at medium speed. 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.
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 for 1 hour, stirring occasionally, until thick and spreadable.
Bake the 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.
- Calories: 207.66kcal
- Fat: 12.21g
- Saturated Fat: 7.30g
- Trans Fat: 0.21g
- Monounsaturated Fat: 3.56g
- Polyunsaturated Fat: 0.61g
- Carbohydrates: 25.43g
- Fiber: 1.16g
- Sugar: 17.91g
- Protein: 2.03g
- Cholesterol: 30.35mg
- Sodium: 113.85mg
- Calcium: 17.76mg
- Potassium: 83.70mg
- Iron: 0.95mg
- Vitamin A: 67.25µg
- Vitamin C: 0.04mg
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