Cosmic Brownie Cookies

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) brown sugar, packed
• 2 tbsp (25g) granulated sugar
• 1 egg, room temp
• 1 tbsp (20g) light corn syrup
• 1 1/2 tsp vanilla extract
• 1 1/4 cups (160g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/3 cup + 2 tbsp (45g) unsweetened cocoa powder (I used regular/natural but recommend dutch cocoa if you have!)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (130g) semisweet chocolate chips/chopped chocolate (for the chocolate ganache)
• 1/4 cup (60g) heavy cream (for the chocolate ganache)
• Rainbow candy chips (for the chocolate ganache)

Instructions

1. Cream softened butter with both sugars until light and fluffy (2-3 mins).
2. Beat in the egg, corn syrup, and vanilla until fully combined.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Chill the dough for at least 30-60 minutes.
6. Scoop about 2-3 tbsp of dough for each cookie.
7. Place cookie dough on a parchment lined baking sheet leaving ample space between each.
8. Bake at 350°F (175°C) for 9-12 min until edges are set and centers are still a little soft.
9. Cool for ~10-15 minutes on the pan before transferring to a wire rack to cool completely.
10. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
11. Cover with plastic wrap and let it cool until thickened/spreadable. You can place it in the fridge to speed it up.
12. Spread ganache over the cooled cookies and top with rainbow candy chips.