Brandy instead of Bourbon? Close enough...

Once again, I make the classic mistake of misreading a recipe. I always think I read things so carefully, but apparently not. Good thing is that my mistakes in the kitchen have yet to drastically affect the outcome of the recipe. This last time I made a mistake was when I used unsweetened chocolate instead of bitterweet, this time I used brandy instead of bourbon. These chocolate chip sandwhich cookies with bourbon ganache, despite my little mistake, were amazing. The ones I made (sadly I do not have a photo) ended up GIGANTIC, however, as the recipe did not specify the size to make the dough drops on the cookie sheet. So, you basically had to cut them in half to avoid a sugar overdose, or be REALLY in the mood for dessert. If you would like to give them a shot yourself, I recommend making the cookies smaller, but it is up to you.

What's inside of the cookies:

3/4 cup butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed dark brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 (12-oz.) package semisweet chocolate morsels

What's inside of the ganache:

1 (12-oz.) package semisweet chocolate morsels

1/2 cup whipping cream

3 tablespoons bourbon (or brandy, like I used. In all honesty, I bet you could use any type of liquor)

3 tablespoons softened butter

1/2 teaspoon vanilla extract

How to make the cookies:

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Add vanilla, beating until blended.
2. Combine flour and next 2 ingredients in a small bowl; gradually add to butter mixture, beating at low speed just until blended. Stir in morsels just until combined. Drop dough by level spoonfuls (I think mine were about the size of a rounded tbsp, I recommend doing a rounded teaspoon) onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 minutes or until golden brown. Remove from baking sheets to wire racks, and cool completely (about 30 minutes).
4. Spread Bourbon Ganache on flat side of half of cookies (about 1 Tbsp. per cookie); top with remaining cookies. Cover and chill cookies 2 hours or until ganache is firm.

   
   

   How to make the ganache:

   1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at 2 1/2 minutes or until chocolate begins to melt, stirring at 30-second intervals. Whisk in bourbon, softened butter, and vanilla. Cover and chill, stirring occasionally, 1 hour and 30 minutes or until thickened to a spreadable consistency.