Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the salted butter, brown sugar, and granulated sugar until fluffy.
- Add in the egg, egg yolk, corn syrup, and vanilla extract, and mix until well combined.
- Gradually mix in the all-purpose flour, Dutch-processed cocoa powder, corn starch, baking soda, and salt until a soft dough forms.
- Portion the dough into 1 1/2 tbsp portions, roll into balls, and slightly flatten them. Arrange on a parchment-lined cookie sheet.
Baking
- Bake the cookies for 8-10 minutes, until they spread slightly and the edges begin to crack.
- Let them cool on the baking pan.
Making the ganache
- Heat the heavy whipping cream in the microwave until boiling (about 30 seconds).
- Pour the semi-sweet chocolate chips into the hot cream and let sit for 5 minutes before stirring until smooth.
- If needed, microwave for another 15 seconds to ensure the chocolate is fully melted.
- Spread the ganache generously on each cooled cookie and sprinkle candy-coated chocolate chips on top.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Allow frozen cookies to come to room temperature before enjoying.
