Chocolate chip cookie sandwiches

Whats for lunch? A sandwich? Oh, cool. WAIT!

Bread slices are substituted for COOKIES and the filling is chocolate ganache, what what?!

This is ultimate snack decadence. Recommended but fellow baking chum Augusta – A must try!

Chocolate Chip Cookie Sandwiches

  • 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.
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1 comment
  1. Christine said:

    They look scrumptious, Em. I’d love to lick the ganache spoon! And the snow/icing sugar – wow!

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