Ganache-stuffed chocolate chip cookies

This is Week #52 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Although I am a few weeks behind, this post completes my year-long challenge! It was such a fun challenge and it pushed me to create many things in my kitchen that I otherwise would not have. I thought this was a fitting recipe to end with since I have been such a cookie fanatic lately. I loved the ganache! Sandwiched in between the cookies, it rounded out the taste just perfectly.

And yes, I'm done with my diet, so bring on the chocolate!

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!

Don't they look delicious?!

Ganache-Stuffed Chocolate Chip Cookies

(source: Food & Wine Annual Cookbook 2010)

Contributed by Megan Porta from pipandebby.com.

Published Jan 26, 2012

Serves: 18

Total time: 2 hrs

Ganache-Stuffed Chocolate Chip Cookies

Ingredients:

  • COOKIES
  • 1 cup walnuts
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup bittersweet chocolate chips
  • GANACHE
  • 4 ounces bittersweet chocolate, chopped
  • 5 tablespoons heavy cream
  • 2 1/2 tablespoons light corn syrup
  • 2 tablespoons crème fraiche
Instructions:
  1. MAKE COOKIES: Preheat oven to 375 degrees F. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
  2. 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.
  3. 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.
  4. 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.