Using your thumb or the back of a teaspoon to press into the center of each cookie. Then Bake at 350 degrees Fahrenheit for 20 minutes or until golden brown.
Now place 1 cup of semisweet chocolate chips into a glads bowl and pour 6 tablespoons of boiling hot heavy cream over the chocolate. Then stir with a whisk until it becomes a creamy consistency.
Fill a piping bag with the ganache, snip the tip and pipe the chocolate into the center of each cookie.
Let the ganache set in a cool place for about 1 hour before serving.
Tips to make them
Use softened butter. This mixes much better with flour and sugar, giving you well-combined cookie dough.
Toast the nuts. This brings out the natural oils of the nut, making them taste and look better, and also making them crunchier.
Measure flour carefully. Too much flour can result in too-hard cookies, and too little can cause your dough to spread too much while it bakes. So, carefully measure your ingredients.
Room temperature egg yolks. The ingredients come together better when they are not too cold. If you forget to take out the eggs, you can warm them by placing them in a bowl of warm water 5-10 minutes before you separate the yolks.