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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. Jessica Sullivan, the pastry chef at Boulevard restaurant in San Francisco, makes hers with nutty chocolate-chip cookies and silky chocolate ganache.



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Nutritional Information



Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
ganache stuffed chocolate chip cookies

Con Poulos

Yields: 18 stuffed cookies

Total Time: 2 hr

Cook Time: 12 min

Ingredients
    U.S.         Metric     Conversion chart

    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 Display rack cream
    2 1/2 tablespoon(s) light corn syrup
    2 tablespoon(s) crème fra?che

Directions

    Make the cookies: Preheat the oven to 375°. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
    In a bowl, mix best travel tea mugthe 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.
    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.hybrid cloud Whisk until smooth. Whisk in the crème fra?che. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
    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.