Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1 teaspoon espresso powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 3 tablespoons rainbow candy-coated chocolate chips

Instructions:

  1. In a large mixing bowl, whisk the melted butter with the granulated and brown sugars until the mixture is glossy and well-combined.
  2. Add the egg and vanilla extract. Whisk vigorously for approximately 60 seconds to develop the meringue-like crackle top.
  3. Sift in the all-purpose flour, Dutch-processed cocoa powder, espresso powder, and salt. Gently fold with a silicone spatula until no dry streaks of flour remain, being careful not to overmix.
  4. Using a standard cookie scoop (approx. 1.5 tablespoons), drop rounds of dough onto baking sheets lined with parchment paper, spacing them 2 inches apart.
  5. Bake at 350°F (175°C) for 9-10 minutes. The edges should be set while the centers remain soft. Allow cookies to cool completely on the baking sheet.
  6. Prepare the ganache by heating heavy cream in a small saucepan until it reaches a simmer. Pour the hot cream over the semi-sweet chocolate chips in a heat-proof bowl.
  7. Let the chocolate and cream sit for 2 minutes, then stir until smooth and velvety.
  8. Spoon a tablespoon of ganache over each cooled cookie and immediately top with rainbow candy chips. Allow the ganache to set before serving.