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1
Preheat oven to 375F.
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2
In a small pan over low heat melt the butter and chocolate together.
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3
Meanwhile, mix the flour, baking powder, baking soda, and salt together.
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4
Cool the chocolate and pour into the bowl of a mixer.
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5
Beat in both sugars, the vanilla, sour cream or buttermilk, and egg.
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6
Add the flour mixture, nuts, and chocolate chips and mix well.
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7
Grease cookie sheets.
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8
For 3-inch round cookies, drop the batter by teaspoonfuls onto the cookie sheet, leaving about 2-inches in between each cookie.
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9
Bake 8 to 10 minutes.
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10
Do not let edges brown.
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11
For 4-inch round cookies, drop the batter by tablespoons, leaving about 2-inches between each cookie.
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12
Baking time will be 12 to 15 minutes.
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13
Use a spatula to transfer the cookies to racks to cool.
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14
To make the ganache filling, melt the chocolate and butter in a small pan over low heat or in the microwave.
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15
Gradually whisk in the cream.
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16
Let stand at room temperature, stirring occasionally, for 1/2 hour or longer, until barely thickened.
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17
Or place the bowl in ice water if you are in a hurry, but don't let the filling harden.
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18
Turn half the cookies upside down on a large piece of wax paper.
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19
Spread a tablespoonful on each of the turned cookies.
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20
Quickly cover with the remaining cookies, right sides up, and press gently down to spread the filling to the edges.
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21
Let stand at room temperature or chill briefly until the filling is set.
