GIANT Bakery Style Chocolate Brownie Cookies

These giant cookies are decadent,
tasty & very impressive❣

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 1/2 cups packed dark brown sugar

1/2 cup granulated sugar

3 eggs

2 tablespoons corn syrup

1 tablespoon pure vanilla extract

3 3/4 cups all purpose flour

1 cup unsweetened cocoa powder

1 tablespoon cornstarch

2 teaspoons baking soda

1 teaspoon pink Himalayan or sea salt

2/3 cup heavy cream

2 cups mini semi-sweet chocolate chips

2/3 cup powdered sugar

1/3 cup multi colored candy sprinkles**

Method:

In a large bowl, cream together the butter, brown and granulated sugars until the mixture is light and fluffy. Add the eggs, corn syrup and vanilla, mixing until completely combined.

Sift together the flour, cocoa, cornstarch, baking soda and salt. Mix into the creamed mixture until thoroughly combined and a soft dough forms. Cover and refrigerate for 30 minutes.

While the dough chills, preheat oven to 350*. Line baking sheets with parchment paper or silicone baking mats. Divide the dough into 15 equal portions   (approximately 1/2 cup each).

Roll each portion into a ball and place onto the prepared baking sheets with just 4 to 6 cookies per pan. Use your fingers or palm to flatten the balls slightly. (Similar to the shape of a hockey puck.) 

Bake for 12 to 15 minutes, or until the tops begin to crack and the centers no longer look wet. Allow to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. 

While the cookies are baking, add the heavy cream to a microwave safe bowl. Heat for 1 1/2 minutes. Add the chocolate chips to the hot cream, stirring until the chocolate is melted and blended in. Stir in the powdered sugar until completely mixed and set aside to cool. Spoon the fudge topping on top of each cookie and while the fudge is still wet, top with the candy sprinkles. Refrigerate cookies in a single layer until the fudge topping is set. Once set, transfer to an airtight container, with pieces of waxed paper in between layers of cookies. Makes 15 giant cookies.

**Regular candy sprinkles look pretty on these delicious cookies, but I used mini candy coated rainbow chips that I found at a Hobby Lobby store. The rainbow chips are a nice added touch that makes the cookies even more special.

 Notes: The flavor of these impressive cookies improves after being chilled and they keep well in the refrigerator. They can be made a few days in advance of serving or gift giving.