Milk Chocolate Brownie Cookies

Makes about 8 Cookies

Ingredients

• 4 1/2 tbsp unsalted butter

• 6 oz milk chocolate, chopped

• 1/4 cup granulated white sugar

• 1/3 cup light brown sugar, packed

• 1 large egg

• 1 large egg yolk

• 1/2 tsp vanilla extract

• 5/8 cup all-purpose flour (1/2 cup + 2 tbsp)

• 3 tbsp unsweetened cocoa powder

• 1/2 tsp baking powder

• pinch of salt

Ganache

• 1/4 cup heavy cream

• 8 oz milk chocolate chips

+ any topping you want! I used mini m&ms, sprinkles , Oreo crumbles and chopped Reeses Peanut Butter Cups

Steps

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Melt 4 1/2 tbsp unsalted butter and 6 oz milk chocolate, chopped together in the microwave in 20-second bursts, stirring between each, until smooth. Let cool slightly.

3. In a bowl, whisk 1/4 cup granulated white sugar and 1/3 cup light brown sugar, 1/2 tsp vanilla extract, melted butter-chocolate and eggs until smooth.

5. In a separate bowl, whisk together 5/8 cup all-purpose flour (1/2 cup + 2 tbsp), 3 tbsp unsweetened cocoa powder, 1/2 tsp baking powder, and pinch of salt.

6. Fold the dry ingredients into the wet until just combined — the dough will be soft and glossy, not crumbly.

7. Chill the dough for 10-20 minutes — it will be soft from the extra melted chocolate, so chilling

helps it hold shape.

8. Scoop into 8-9 balls and place on the baking sheet, spaced well apart. Bake 13-15 minutes, until edges look set and centers still look slightly soft.

9. Let cookies cool on the sheet for 8-10 minutes before moving to a rack to cool completely.

10. Heat 1 1/2 tbsp heavy cream, for ganache until just simmering, then pour over 3 oz milk chocolate, chopped, for ganache in a bowl. Let sit 2 minutes, then stir until smooth and glossy.

11. Drizzle the ganache over the cooled cookies. Immediately add any topping you’d like! Let sit for a few minutes or put in fridge for 10 min and then enjoy!