Chocolate Chunk Ganache Filled Cookies

Sometimes things are good in theory but fall apart in practice. Like Communism (and I’m pretty sure this will now get me flagged by the NSA–Hi, poor Government sap who has to read through my pathetic food blog! The Patriot Act isn’t looking so great anymore, is it? Hope you like cookies, because that’s what I’m really going to talk about!). In theory, it sounds good. There are no class struggles, everyone has ownership in production…It’s fair. In practice, though…Well, we know how that’s worked out. I decided to make some Chocolate Chunk Ganache Filled Cookies, because I’d been looking for something to do with a bag of chocolate chunks I’d bought, and came upon an older recipe from Food & Wine that looked amazing.

Chocolate Chunk Ganache Filled Cookies 1

They look good…For the most part, they taste pretty good, especially if you like super-crispy chocolate chip cookies. But they ended up being rather a pain in the backside.

Chocolate Chunk Ganache Filled Cookies 2

And really, I have no one to blame but myself. Note: don’t make ganache on a super-hot day in a house with no central air-conditioning, and without at least a window-unit to semi-cool things down, and then be shocked when it begins to melt.

Also, I’ve made enough cookies in my day to know that for cookies this size, 12 minutes at 375 degrees F is a bit too long. Even if you’re looking for a crisp cookie. A few of them came out almost burnt. I like carbon-scoring on most things, but not my cookies. I also went against my better judgment and didn’t line my baking sheets with parchment paper, so a couple of the cookies stuck. The first time I make a recipe, I try to follow the directions to the letter, and then make my changes the next time around. The recipe below reflects my changes, even though I haven’t made these a second time (yet).

Yield: 18-22

Chocolate Chunk Ganache Filled Cookies

Chocolate Chunk Ganache Filled Cookies
Prep Time 45 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 53 minutes


For the cookies:

  • 1 C walnuts
  • 1 C plus 2 Tbsp all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 C packed light brown sugar
  • 1/4 C sugar
  • 1/2 tsp vanilla bean paste
  • 1 large egg
  • 1 C semisweet chocolate chunks

For the ganache:

  • 4 oz. bittersweet chocolate chips
  • 5 Tbsp heavy cream
  • 2 1/2 Tbsp light corn syrup
  • 2 Tbsp crème fraîche


Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

In a small mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, 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. Stir in the walnuts and chocolate chunks with a wooden spoon.

Spoon level tablespoons of the dough onto the baking sheets, about 2 inches apart (I used my smallest cookie scoop). Refrigerate for 30 minutes, until firm, and make the ganache.

Place the chocolate in a bowl. In a small saucepan, bring the cream and corn syrup to a boil then 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, at least 1 hour.

Bake the cookies for 8-9 minutes, or until golden. Let cool on the sheets for 5 minutes, then transfer to a rack to cool completely.

Sandwich the chocolate-chip cookies with the ganache and serve.

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Please, anyone who chooses to make them using my changes, let me know if something doesn’t work right.

Chocolate Chunk Ganache Filled Cookies 3

They were good enough, though, that I polished off about 6 in one sitting, and the remaining ones Jay and the bambino took care of when they got home one afternoon. I guess I can’t complain about that!

In other news, I visited an endocrinologist this afternoon–And got some explanation as to why I’ve been feeling like age 35 was my peak as far as health, energy, etc. My diagnosis of Hashimoto’s is further confirmed by the fact that I have a damaged thyroid, and it looks like it’s got a couple years’ worth of damage to it. My meds have now been doubled in dosage and I get blood work re-done in 3 months. Yay for auto-immune diseases!

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4 Replies to “Chocolate Chunk Ganache Filled Cookies”

  1. The cookies definitely look like something I’d take extra (diabetes) medication to eat. Wow! And NSA? Sure, you’ll be writing your blog from a cell at Guantanamo, but at least you’ll make the news. ;-)

    • Yeah, if my site goes dark for a few days, you’ll know why! :D

      The ganache is what makes them…Otherwise, it’s just a plain ol’ chocolate chip cookie (not that there’s anything wrong with that of course!).

  2. Pingback: Pumpkin Millet Breakfast Cakes | TramplingroseTramplingrose

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