Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened)
  • 1 1/4 cups light brown sugar (packed)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon light corn syrup
  • 1 tablespoon vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1 cup dutch processed cocoa powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • 4 oz semi-sweet chocolate (finely chopped)
  • 1/2 cup walnuts

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside. 
  • Toast the walnuts. Once the oven has preheated, place the ½ cup of walnuts on a baking sheet and toast in the oven for 8 minutes. Transfer to a cutting board and roughly chop. Set aside. We will use the walnuts for topping once the cookies have been baked and topped with the chocolate topping. 
  • Make the cookie dough. Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined. Scrape down the sides of the bowl with a rubber spatula.
  • Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together. 
  • Using a ¼ cup, portion the dough into round balls. Place the balls on the baking sheet. Using the palm of your hand press down on each ball until it creates a very thick disk. Place 6 per cookie dough balls per baking sheet. 
  • Bake for 10-11 minutes or until edges are set and the center is no longer overly shiny, be careful not to overbake.
  • Remove from oven and let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  • Make the chocolate topping. Place chopped chocolate in a medium sized heat-safe bowl. Place the heavy cream in a small saucepan and bring to a boil. Once boiling immediately pour the heavy cream over the chocolate and let sit 2-3 minutes. Gently stir the chocolate and cream until smooth.
  • Spoon a tablespoon of the ganache over each cookie, sprinkle with a tablespoon of chopped walnuts. 
  • Enjoy warm or at room temperature.