Chocolate Blackout Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 tsp Corn syrup

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 4 oz Bittersweet chocolate
  • 1/2 cup Brown sugar, firmly packed light
  • 1/2 cup Chocolate chips, semisweet
  • 1/2 cup Cocoa powder, unsweetened
  • 1/2 cup Granulated sugar
  • 1/2 cup Milk chocolate chips
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Snacks

  • 3 tbsp Chocolate cookie crumbs

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Heavy cream

Found on bakeorbreak.com

Description

Ingredients

• 1 & 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 4 ounces bittersweet chocolate, roughly chopped
• 1 & 1/2 teaspoons corn syrup*
• 1/4 cup heavy cream
• 3 to 4 tablespoons chocolate cookie crumbs**

Directions

• To make the cookies: Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips. Drop the dough by tablespoonfuls onto the prepared pans. Bake, one pan at a time, 8 to 10 minutes, or until the cookies are almost set with a soft center. Do not overbake. Cool the cookies on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely. To make the topping: Place the chocolate and corn syrup in a heat-proof bowl. Set aside. Place the cream in a small saucepan. Heat over medium heat until the cream begins to bubble. Pour the cream over the chocolate. Let stand for 5 minutes. Then, stir until the ganache is smooth. Top each cookie with about a teaspoonful of ganache. Use the back of the spoon to spread out the ganache on top of the cookie. Sprinkle about 1/4 teaspoonful of cookie crumbs on top of each cookie while the ganache is still warm. Allow the ganache to set before serving the cookies.