Chocolate Chip Cookie Sandwiches with Bourbon Ganache Filling

For the chocolate chip cookies:
● ¾ cup butter, softened at room temp
● ¾ cup granulated sugar
● ¾ cup firmly packed dark brown sugar
● 2 large eggs
● 1 ½ tsp. of vanilla
● 2 ½ cups all-purpose flour
● 1 tsp. Baking soda
● ¾ tsp. salt
● 1 (12 oz) package of semisweet chocolate morsels
● Parchment paper and cookie trays
● For bourbon ganache:
● 1 (12 oz) package semisweet chocolate morsels
● ½ cup whipping cream
● 3 tbsp. Bourbon whiskey
● 3 tbsp softened butter
● ½ tsp. Vanilla extract

i. Directions:

For the cookies:
a. Preheat oven to 350°F. Beat butter and sugar in a
mixer at medium speed until creamy (the mixture will
go from yellow to pale yellow-white and won’t look as
grainy). Add eggs and beat until well incorporated,
then add vanilla and mix again for another minute.
b. Combine flour, baking soda, and salt in a bowl and
then gradually add to the mixer beating on low speed
until incorporated. Add chocolate and mix till
combined. On a parchment paper-lined baking sheet
drop dough either in equal spoonfuls or use a small
cookie scoop and then bake for 12 minutes or until
golden brown. Let cookies cool before continuing to
ganache step.
○ For ganache:
a. Microwave chocolate and whipping cream in a
microwave-safe bowl for 30 seconds at a time till
chocolate starts to melt. Stir every 30 seconds. When
it’s all melted whisk in bourbon, softened butter, and
vanilla. Cover and chill for 1 hour and 30 minutes,
stirring occasionally. Once the ganache is firm spread
1 tbsp. on the flat side of a cookie and sandwich it
with another cookie. Cover and chill or serve.