• Prepare the Cookie Dough: Melt butter and mix with sugars. Add egg and vanilla, then fold in flour, cocoa, baking powder, and salt until smooth.
• Chill & Scoop: Refrigerate dough for 30 mins. Scoop evenly onto a lined baking sheet.
• Bake: Preheat oven to 350°F (175°C). Bake 10–12 mins until edges are set and centers remain soft. Cool slightly.
• Make Ganache: Heat heavy cream until just simmering, pour over chocolate chips, stir until smooth and glossy.
• Decorate: Spread ganache over cooled cookies using a spatula and top with rainbow sprinkles. Let set 15–20 mins before serving.

Tips & Tricks

• Chill dough to prevent spreading.
• Avoid overbaking for fudgy centers.
• Use high-quality cocoa, butter, and vanilla.
• Spread ganache while fresh for a glossy finish.
• Use a cookie scoop for even sizing.

Storage

• Room Temperature: Airtight container, up to 3 days.
• Refrigeration: Up to 1 week, bring to room temp before serving.
• Freezing: Wrap individually, up to 2 months, thaw at room temp.
• Ganache Tip: Refrigerate cookies with ganache, then bring to room temp before serving.