Ingredients:

  • 'Jimmies' or Nonpareils (for topping)

Instructions:

  1. Combine dry ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  2. Cream fats and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  3. Incorporate wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated, followed by the vanilla extract. Scrape down the sides of the bowl.
  4. Combine: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until barely combined. Do not overmix!
  5. Fold In: Gently fold in the 1 1/2 cups of chocolate chips using a spatula.
  6. Chill: Cover the dough and chill in the refrigerator for at least 1 hour. This step is crucial for preventing excessive spread.
  7. Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop & Bake: Scoop rounded balls of chilled dough (about 2 Tbsp each) onto the prepared sheets, leaving 2 inches between them.
  9. Bake: Bake for 10–12 minutes. Cookies should appear set on the edges but still slightly soft in the centre. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Make Ganache Glaze: Gently heat the heavy cream until simmering. Pour hot cream over the chopped chocolate and corn syrup (if using) in a bowl. Let stand for 5 minutes, then stir until completely smooth and glossy. Let cool slightly until thickened but still spreadable (about 10–15 minutes).
  11. Glaze Cookies: Using a small offset spatula or the back of a spoon, spread a thin layer of the slightly cooled ganache over the top of each cooled cookie.
  12. Add Sprinkles: Immediately sprinkle liberally with the cosmic sprinkles before the glaze sets. Allow the glaze to fully set (approx. 30 minutes) before storing.