Prep Time: 30 minutes
Cook Time: 15 minutes
Cool Time (Ganache): 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 large cookies
1 cup unsalted butter, softened and cubed
1 cup light brown sugar
1/4 cup sugar
1 tsp. vanilla
1/2 cup dark cocoa powder
3 1/4 cup Bob’s Red Mill 1-to-1 Gluten Free flour
1 tsp. baking soda
1 tsp. salt
1 - 1 1/2 cups milk chocolate chips
1 - 1 1/2 cups semi sweet mini chocolate chips
1/4 cup rainbow chips, to top your cookies
1 cup Heavy whipping cream
1 cup semi sweet chocolate chips
1/3 cup dark chocolate chips
Heat up your heavy whipping cream either by microwave or by sauce pan over your stove top. Once the heavy cream is simmering (not boiling!), take off the heat and pour your chocolate chips into the hot cream.
Let the cream and chocolate sit for 2 minutes to ensure the chocolate is melted. Then give it a good stir to mix all the chocolate and cream together to make a velvety and smooth texture.
Let the ganache sit for 10 minutes before transferring it to the fridge to cool down for about 30 minutes. You want to make sure the ganache is cold so it doesn’t run off your cookie!
Preheat your oven to 410 degrees. Line 2 sheet pans with parchment paper and set aside.
Using your paddle attachment with your stand mixer, beat the butter for about 1 minute until it becomes light and fluffy. Your butter should change from a medium yellow to a lighter yellow.
Add your brown sugar and granulated (regular white) sugar to the bowl and cream the sugars and butter together on high speed for about 3 minutes so it becomes light and fluffy again.
Make sure to scrape down the sides of your bowl with a rubber spatula so you don’t miss any butter or sugar chunks.
Add the vanilla and eggs and mix on medium-low speed until combined. Again, scrape down the sides of the bowl.
Add your cocoa powder, gluten free flour, baking soda, and salt into a medium sized bowl. Mix these ingredients up so they are all incorporated.
Add dry ingredients to the stand mixer and mix at low speed until just combined. Do not overmix!
Add your chocolate chips and again, mix on low. Low speed will help mix the chips into the dough without crushing the chips.
Roll into equal sized 12 cookie dough balls. Only put about 4-6 cookies on the sheet pan so it gives the cookies space to spread out without becoming one giant cookie. With the bottom of a cup, slightly smash the dough ball so that the top is flattened and the dough is not perfectly round before baking.
Bake for 12-15 minutes.
Right after the cookies come out of the oven, use the bottom of another cup of the same size from before (no cross contamination with raw cookie dough) and lightly re-flatten the tops of your cookies so that there is a space to pipe your ganache topping when the cookies are cooled.
Let the cookies cool on the sheet pan for 5-10 minutes before moving them onto a cooling rack to cool completely.
While the cookies are almost cooled, take your prepared chocolate ganache and put it in a piping bag, cut with a medium-large hole or you can use a large round tip.
Once the cookies are completely cooled, pipe the ganache around in a spiral on top of your cookie. I start in the middle and work my way out.
Sprinkle your colored chocolate candies on top and serve!