Yield: 12 medium-sized cookies
For the cookies:
1-1/2 cups (280 grams) quality bittersweet (extra dark) chocolate, chopped
3 tablespoons (45 grams) unsalted butter
1 cup (215 grams) light brown sugar
1/2 teaspoon (2.5 ml) pure vanilla extract
1-1/2 cups (200 grams) all-purpose flour
2 tablespoons (15 grams) Dutch-processed dark cocoa powder (I use Cacao Barry Extra Brute )
1/2 teaspoon (2.5 grams) baking powder
1/2 teaspoon (3 grams) sea salt
For the glaze:
3/4 cup (140 grams) quality bittersweet or semisweet chocolate, chopped
2 tablespoons (30 grams) unsalted butter
1 teaspoon (5 ml) light corn syrup
Sprinkles of choice
Make the cookies:
1. Preheat the oven to 325°F. Line a baking sheet with parchment paper, or a Silpat baking mat.
2. Place 1 cup of the chocolate and the butter in a medium heatproof bowl over a saucepan of an inch of simmering (not boiling) water, stirring occasionally until melted and smooth. Meanwhile, sift flour, cocoa powder, baking powder and salt together in a medium bowl and set aside.
3. In an electric mixer fitted with the paddle attachment (or handheld mixer), beat the sugar, eggs and vanilla on medium speed, until well-combined. Add the chocolate mixture and beat until combined. Reduce mixer speed to low, and gradually add the dry mixture until everything is incorporated, occasionally scraping sides of bowl with a rubber spatula. Stir in remaining chocolate pieces/chips.
4. Using two spoons or cookie scoop, drop 12 equal amounts onto baking sheet. Be sure to space them a few inches apart to allow for spreading in the oven. Bake for 10-12 minutes, or until tops have a cracked appearance. (Be sure to not over-bake, or cookies will be dry and not fudgy.) Allow to cool on baking sheet on wire rack for 15 minutes, and then gently transfer cookies to rack to cool completely.
Make the glaze:
5. Place chocolate, butter and corn syrup in a medium heatproof bowl placed over a saucepan of an inch of simmering (not boiling) water until melted and smooth, stirring occasionally. Remove from heat.
Decorate the cookies:
6. Line a baking sheet or tray with wax paper (or parchment or baking mat) and fill a medium plate or bowl with sprinkles of choice.
7. Dip each cooled cookie into the glaze so that half of the cookie is glazed and then holding the cookie over sprinkle bowl drop a handful of sprinkles over glaze and shake off excess. Place each one on prepared sheet until you have decorated all of them, and then place sheet/tray in the freezer or refrigerator for 10-15 minutes to set.