This is the second cookie I have made with a filling and I think this one was much better. The recipe can be found on Food and Wine. The chocolate chip cookie was also really good just on its own. The Ganache part made enough for another batch, so I will be making more of the cookies to go with it. The other cookie is Triple Chocolate Chip Sandwich Cookie.
Chocolate Chip Cookies with Ganache Stuffing
Ingredients:
1 cup + 2 Tbsp. unbleached flour
1 tsp. Baking soda
1/2 tsp. salt
1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp. vanilla extract
1 egg
1 cup milk chocolate chips
1 cup chopped pecans
Ganache:
4 oz. semi-sweet chocolate
5 tbsp. heavy cream
2 1/2 tbsp. light corn syrup
2 tbsp. crème fraîche or sour cream
Directions:
Preheat oven to 375º.
On a cookie sheet spread nuts and roast for about 8 minutes.
Let cool; then chop; set aside.
In small bowl combine flour, baking soda and salt; whisk.
In mixer bowl cream butter, sugars and vanilla; for about 1 minute.
Beat in the egg.
On low speed add flour mixture, and mix until just mixed.
Remove from mixer and add nuts and chocolate chips.
Spoon 1 tablespoon full onto un-greased cookie sheet 2 inches apart.
Put in frig for 30 minutes to chill dough.
Make ganache:
Put chocolate in medium bowl.
In a small sauce pan bring cream and corn syrup to a boil; pour over chocolate and let stand for 1 minute.
Whisk until smooth.
Whisk in crème fraîche.
Refrigerate for about 1 hour and stir occasionally until thick and spreadable.
When dough has chilled.
Remove from frig and bake for 12 minutes or until golden brown.
Let cool on cookie sheet and then transfer to cooling rack.
Cool completely.
Take one cookie and spread ganache onto the bottom and then place another cookie on top.
Makes 18 cookies.
Ingredients:
1 cup + 2 Tbsp. unbleached flour
1 tsp. Baking soda
1/2 tsp. salt
1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp. vanilla extract
1 egg
1 cup milk chocolate chips
1 cup chopped pecans
Ganache:
4 oz. semi-sweet chocolate
5 tbsp. heavy cream
2 1/2 tbsp. light corn syrup
2 tbsp. crème fraîche or sour cream
Directions:
Preheat oven to 375º.
On a cookie sheet spread nuts and roast for about 8 minutes.
Let cool; then chop; set aside.
In small bowl combine flour, baking soda and salt; whisk.
In mixer bowl cream butter, sugars and vanilla; for about 1 minute.
Beat in the egg.
On low speed add flour mixture, and mix until just mixed.
Remove from mixer and add nuts and chocolate chips.
Spoon 1 tablespoon full onto un-greased cookie sheet 2 inches apart.
Put in frig for 30 minutes to chill dough.
Make ganache:
Put chocolate in medium bowl.
In a small sauce pan bring cream and corn syrup to a boil; pour over chocolate and let stand for 1 minute.
Whisk until smooth.
Whisk in crème fraîche.
Refrigerate for about 1 hour and stir occasionally until thick and spreadable.
When dough has chilled.
Remove from frig and bake for 12 minutes or until golden brown.
Let cool on cookie sheet and then transfer to cooling rack.
Cool completely.
Take one cookie and spread ganache onto the bottom and then place another cookie on top.
Makes 18 cookies.
♥
9 comments:
Oh yum. This is taking CCC to a whole other level. Insane :)
Jannett, not only another cookie that tempts me to blow the diet but you added ganache.. Oh my .....
Oh man, and I thought the standard chocolate chip cookie couldn't get any better... Adding more chocolate would certainly do the trick! ;)
Thanks for the comments...truly a great cookie... ;o)
Jannett, they look fantastic - I'd love one with a mug of coffee right now!
chocolate chip cookies are already so good all on their own....put some ganache in between and wow!
That sounds too sinful! I used to love the frosting stuffed cookies at our local bakery, mmmmmmmmmmmmmm. to have the metabolism of a 10 year old again!
it's as if someone sat down and thought 'how can i make a chocolate chip cookie even more sinful and fantastic?'... :)
what's next, a ganache-stuffed cookie sandwich?
OMG yummy! Thanks for making me some cookies Mom!!!
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