Ganache-Stuffed Chocolate-Chip Cookies

Ingredients

• 1 teaspoon baking soda 
• 4 ounces bittersweet chocolate chopped
• 1 cup bittersweet chocolate chips 
• 2.5 tablespoons plus light
• 2 tablespoons crème fraîche 
• 1  eggs 
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 5 tablespoons heavy cream 
• 0.5 cup brown sugar light packed
• 0.5 teaspoon salt 
• 1  butter unsalted at room temperature
• 0.5 teaspoon vanilla extract pure
• 1 cup walnuts 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• blender

Directions

1. Make the Cookies: Preheat the oven to 37
2. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
3. 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.
4. 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.
5. Whisk until smooth.
6. Whisk in the crme frache. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
7. Bake the cookies for 12 minutes, until golden; let cool on the sheets for 2 minutes, then transfer to a rack to cool completely.
8. Sandwich the chocolate-chip cookies with the ganache and serve.