Active Time
45 MIN
Total Time
2 HR
Yield
Serves : Makes 18 stuffed cookies
© Con Poulos

How to Make It

Step 1    

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

Step 2    

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.

Step 3    

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.

Step 4    

Bake the cookies for 12 minutes, until golden; let cool on the sheets for 2 minutes, then transfer to a rack to cool completely.

Step 5    

Sandwich the chocolate-chip cookies with the ganache and serve.

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