1stick (4 ounces) unsalted butter, at room temperature
1/4cupgranulated sugar
2/3cuppacked brown sugar
1teaspoonvanilla
1large egg, at room temperature
1cupminiature semi sweet chocolate chips
For the ganache:
1/4cupheavy cream
1tablespooncorn syrup
4ouncessemisweet chocolate, chopped
Instructions
For the cookies:
Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flours, baking soda, baking powder, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 2 minutes. Add the egg and vanilla. On low speed gradually beat in the flour mixture. Stir in the chocolate chips.
Roll the dough into small 2-teaspoon sized balls and drop onto prepared baking sheets. Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
For the ganache:
In a glass measuring cup microwave the cream and corn syrup for 30 seconds. Add the chocolate and let stand for 1 minute. Stir until smooth. Refrigerate the ganache until thick and spreadable, about 30 minutes.
Spread about 1 1/2 teaspoons of ganache on half of the cookies. Sandwich with the remaining cookies. Serve or store in the fridge for up to 1 week. Bring to room temperature before serving.