A stuffed cookie is like a sandwich cookie, only with more cream on the inside — it’s fatter, fuller, and (if you’re the kind of person who twists apart the cookies to get to the cream) better. This recipe uses nutty chocolate-chip cookies and silky chocolate ganache.
1 cup(s) walnuts
1 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 stick(s) unsalted butter, at room temperature
1/2 cup(s) packed light brown sugar
1/4 cup(s) granulated sugar
1/2 teaspoon(s) pure vanilla extract
1 large egg
1 cup(s) bittersweet chocolate chips
4 ounce(s) bittersweet chocolate, chopped
5 tablespoon(s) heavy cream
2 1/2 tablespoon(s) light corn syrup
2 tablespoon(s) crème fraîche
1. Make the cookies: Preheat the oven to 375°. 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 standing mixer fitted with the paddle (or using a hand-held 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.
3. Make the 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 fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
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.
5. Sandwich the chocolate-chip cookies with the ganache and serve.