Ingredients
1cupwalnuts
1cupall purpose flour
2tbspall purpose flour
1tspbaking soda
½tspsalt
1unsalted butter stick
½cuplight brown sugar,packed
¼cupgranulated sugar
½tsppure vanilla extract
1large egg
1cupbittersweet chocolate chips
4ozbittersweet chocolate
5tbspheavy cream
2½tbsplight corn syrup
2tbspcrème fraîche
Preparation
Preheat the oven to 375 degrees F. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
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. 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.
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 for 1 hour, stirring occasionally, until thick and spreadable.
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.
