Chewy chocolate chips:
Ingredients:

2 1/4 cups of all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoon pure vanilla extract
2 large eggs, room temperature
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Preparation:

1-Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

*I used my standup electric mixer with the paddle attachment. It worked just fine.

2-Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

*This was the tricky part. I had more dough in my fingers than in the baking sheets.. The recipe yields for 3 dozen. I think mine came out to about 2 dozen. 🙂

3-Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

*My tablespoon-size balls of dough were a bit larger so the cooking time for mine were about 15 minutes. That being said, the family didn’t complain a bit and I actually had to hide the cookies so they would last a bit longer than a day.

Chocolate Ganache:
Ingredients:

9 ounces of semi-sweet chocolate morsels
1 cup of heavy cream
1 tablespoon of rum (I used clear rum)
Preparation (as outlined in Allrecipes.com):

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before assembling cookie sandwiches.

Enjoy, Bon Appétit, Buen Provecho!                                              EdibleReflections.com