Ingredients
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark cocoa powder (Hershey’s Special Dark recommended)
- 1¼ cup all-purpose flour
- ¾ cup semi-sweet chocolate chips
Chocolate Ganache
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- Rainbow chip sprinkles, for decorating
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie dough.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium-high speed to cream the softened unsalted butter, light brown sugar, and granulated sugar for about 2 minutes until the mixture is light and fluffy, ensuring a well aerated base for the cookies.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and light corn syrup on low speed until just combined. Scrape down the sides of the bowl to incorporate all ingredients uniformly.
- Incorporate Leavening and Salt: Add baking soda and salt to the mixture and stir for 5-10 seconds to blend evenly into the batter.
- Add Cocoa Powder and Flour: Blend in the dark cocoa powder and all-purpose flour on medium speed until the mixture is homogeneous and forms a thick cookie dough.
- Form Cookies: Using a ¼ cup scoop, portion the dough and roll into balls. Gently flatten each dough ball into a ½ inch thick disc to help the cookies spread evenly during baking rather than puffing up.
- Bake Cookies: Arrange the cookie discs on a baking sheet and bake at 350°F for 11-12 minutes. Be careful not to overbake; the centers should still look slightly wet. Allow cookies to cool completely to set properly before decorating.
- Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a medium heat-safe bowl. Heat heavy cream separately until it begins to bubble, either in the microwave for 30-45 seconds or on the stove until steaming.
- Combine Ganache Ingredients: Carefully pour the hot cream over the chocolate chips, pressing down with a fork to submerge them fully. Let sit undisturbed for 3 minutes.
- Mix Ganache: Stir the mixture with a fork until smooth and creamy. If needed, heat in short 10-second intervals at 50% power, stirring between increments until properly melted and silky.
- Decorate Cookies: Spoon approximately 1 tablespoon of the chocolate ganache onto each cooled cookie and sprinkle with rainbow chip sprinkles.
- Chill Cookies: Place decorated cookies in the refrigerator for 30-60 minutes to allow the ganache to harden and set beautifully.
- Serve and Store: Refrigerating the cookies enhances their fudginess and flavor. Serve chilled for the best texture. Store leftovers in the refrigerator to maintain freshness and ganache firmness.
Notes
- Do not overbake the cookies; the centers should remain slightly wet to retain fudgy texture.
- Flattening the dough balls before baking helps cookies spread properly and prevents puffiness.
- Use a ¼ cup cookie scoop for uniform cookie size and even baking.
- Allow the ganache to sit on the chocolate chips for at least 3 minutes before stirring to ensure smooth melting.
- If ganache does not melt smoothly, gently reheat in short increments to avoid burning.
- Refrigerating the finished cookies intensifies their fudgy texture and flavor.
- For best results, use Hershey’s Special Dark cocoa powder for a richer chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American