Ingredients
– 1/2 cup unsalted butter, softened
– 1/2 cup light brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 tablespoons light corn syrup (not high fructose corn syrup)
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup dark cocoa powder
– 1 1/4 cups all-purpose flour
– 3/4 cup semi-sweet chocolate chips
– 1/4 cup heavy cream
– Rainbow chip sprinkles or mini chocolate candies for decoration
– Dark cocoa powder for deep flavor, moisture
– Light corn syrup for chewy texture
– Brown sugar for softness
Instructions
1-Cream butter and sugars: Use electric mixer on medium-high for 2 minutes until light and fluffy. Softened butter is crucial for texture.
2-Add wet ingredients: Mix in egg, vanilla, and light corn syrup on low, scraping sides.
3-Incorporate leaveners: Briefly mix baking soda and salt.
4-Add dry: Mix in dark cocoa powder and flour on medium until play-doh consistency.
5-Shape dough: Scoop 1/4 cup (4 tbsp) portions, roll balls, flatten to 1/2-inch discs.
6-Bake: On parchment-lined light-colored metal pan, 11-12 minutes. Centers slightly wet, firm on cooling. Avoid overbaking.
7-Cool completely.
8-Make ganache: Heat cream to bubble (30-45 sec microwave), pour over chips, sit 3 min, stir smooth. Spoon 1 tbsp per cookie.
9-Decorate and chill: Add sprinkles or candies, refrigerate 30-60 min to harden.
Notes
🧈 Use softened butter for the best dough texture and chewiness.
🌽 Light corn syrup contributes to the fudgy, chewy consistency.
🍪 Bake on light-colored metal pans lined with parchment to avoid overbrowning and ensure even baking.
- Prep Time: 10 minutes
- Chilling Time: 45 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 410 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 40 mg