Cookies:

Cup of Yum
1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
3. Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
4. Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, baking soda, salt, and beat on low speed until just combined, about 1 minute.
5. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
6. Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
7. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
9. Flatten the dough mounds about halfway, then place on a baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
10. Bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
11. Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack. While they cool, make the ganache.

Ganache:

1. To a medium bowl, add the chocolate chips; set aside.
2. To a microwave-safe measuring cup or bowl, add the cream and heat on high power until just boiling, probably about 30 seconds, but watch it closely because all microwaves vary.
3. Pour the warm cream over the chocolate chips, cover with plasticwrap or foil to trap in the heat, and let it rest for about 10 minutes.
4. After about 10 minutes, whisk the mixture smooth. Tip – If your chips are resistant to melting, you can place the bowl in the microwave and heat for about 15 to 30 seconds.
5. Add about 1 to 2 tablespoons ganache to the top of each cookie.
6. Evenly sprinkle each cookie with as many sprinkles as desired.