Fudgy Nutwiches With Chocolate Ganache

I had a temporary loss of baking mojo with these cookies. The original recipe, Fudgy Nutwiches With Caramel Mascarpone Cream called for a filling made from mascarpone cheese. I still don't know what I did wrong, but it definitely didn't come out right, which really annoyed me. I was really mad at myself, but still decided to tackle the Fudgy Nutwiches With Chocolate Ganache. At first, while the ganache was in its first stages, I thought I had done something wrong because it was taking really long to thicken. Eventually, it thickened really well and I knew I hadn't lost my baking mojo =)

I mixed together the flour, cocoa powder, baking powder, and salt.

After mixing the flour, I melted the chocolate on the stove.

I added butter and honey to the chocolate.

After, I added sugar, eggs, and vanilla.

Then, I stirred in the nuts.

I used a small cookie scoop and really tried my hardest at making them as even as possible.

They all came out pretty even!

This is the ganache fresh from the fridge. It had a really good spreading consistency.

I put like a teaspoon of filling between each cookie.

Fudgy Nutwiches With Chocolate Ganache
*makes about 3 dozen 1 3/4-inch sandwiches*

Ingredients:
1/2 cup all-purpose flour, spooned in and leveled
2 tbsp strained Dutch-processed cocoa powder
1/4 tsp baking powder
1/8 tsp salt
8 oz fine-quality bittersweet chocolate, such as Lindt Bittersweet, cut into small pieces
1/4 cup (1/2 stick) unsalted butter, slightly firm
1 tbsp honey
1/2 cup superfine sugar
2 large eggs, lightly beaten
2 tsp pure vanilla extract
2/3 cup toasted pecans, finely chopped with 1 tbsp granulated sugar

Directions:
1) Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350F. Line the cookie sheets with heavy-duty aluminum foil.
2) Strain together three times the flour, cocoa, baking powder, and salt. Set aside.
3) In a 3-quart bowl set over a pot of simmering water, melt the chocolate. Remove from the heat and blend in the butter, then the honey. Using a wooden spoon, add the superfine sugar, eggs, and vanilla and beat 100 strokes to thoroughly combine. Stir in the nuts.
4) Strain the dry ingredients into the batter in four additions, folding in with a large rubber spatula. Do not over mix.
5) Drop 1/2 teaspoon of batter from the tip of a spoon, 2 inches apart, onto the cookie sheets, forming 1-inch mounds. Be sure that the mounds are uniform in size. Allow the dough to stand 5 to 10 minutes or until firm enough to roll into balls. Then shape each mound into a ball and bake.
6) Bake for 8 to 9 minutes. Do not over bake. The cookies will feel slightly soft on top. Remove from oven and let stand for 2 or 3 minutes before loosening with a thin metal spatula. Transfer to cooling racks. When cookies are cool, sandwich each pair with about 1 teaspoon Chocolate Ganache. Refrigerate until firm.

Chocolate Ganache
*makes 1 generous cup*

Ingredients:
6 oz fine-quality semisweet chocolate, cut into 1-inch chunks
3/4 cup heavy cream
1 tbsp light corn syrup
3/4 tsp vanilla extract
1/2 to 1 tsp hot water, if needed

Directions:
1) Place the chocolate in the work bowl of a food processor fitted with the steel blade and process until finely chopped.
2) In a small saucepan, over low heat, heat the heavy cream and corn syrup together until it comes to a simmer. Immediately pour the hot cream over the chocolate in the processor bowl. Let stand for 1 minute so that the chocolate begins to melt. Pulse three or four times, then let rest 1 additional minute. Add the vanilla and pulse three or four more times.
3) Empty into a container. If the ganache's surface appears oily, add the hot water, a few drops at a time, stirring well after each addition. The ganache will thicken as it stands, but should remain pourable. If the sauce fails to thicken, refrigerate it for 4 to 5 minutes.
NOTE: When ganache is used as a filling for a drop or sandwich cookie, it is best chilled to spreading consistency.



Recipes from Great Cookies: Secrets To Sensational Sweets by Carole Walter