Ingredients:

• 4oz semi-sweet or bitter sweet chocolate
• 1/4 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg and 1 egg yolk
• 100g sourdough discard
• 1 tbsp vanilla extract
• 50g AP flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 1/4 – 1/2 cup semi-sweet chocolate chips
• 1/4 cup candy coated chips, plus extra for topping

Ganache:

• 4 oz semisweet chocolate chips
• 1/2 cup heavy whipping cream

In a microwave safe bowl or mixing cup, add your butter and 4oz of chocolate. Microwave in 20 second intervals, stirring between each, until its melted together. This took me 40 seconds, but depending on your microwave could take longer. Do not over cook.

In a large mixing bowl, add your egg, egg yolk, and sugars. Use a hand mixer on medium to beat these together until light and frothy. You will want to mix for several minutes to get a nice crinkly top on your cookies. Then add your vanilla and melted chocolate mixture and mix until combined. Add your sourdough discard, and mix again.

In a separate bowl, whisk together your cocoa powder, flour, salt, and baking powder. Then add this to your wet ingredients and mix together with a spoon or rubber spatula until just combined. Then add your remaining chocolate chips and candy coated chips. Cover and chill in the fridge for 30 minutes.

Preheat your oven to 350F and line a baking sheet with parchment paper. Use a 1 tbsp cookie scoop to make dough balls and place 2″ apart on the baking sheet. Bake for 7-10 minutes, or until edged are set and tops start to get shiny and cracked.

They will be very soft when done baking, but will set more when cooled. Let cool for 10 minutes on baking sheet. Then top with your ganache and candy coated baking sheets, and wait for ganache to set.

Ganache:

Put chocolate chips into a heat safe bowl. Heat heavy whipping cream in a small saucepan on low to medium heat until it just starts to simmer. Then pour over chocolate chips and cover. After 5 minutes remove cover and stir together until all chips are melted into whipping cream and completely combined. Cool at room temp for at least 15 minutes before spreading on to cooled cookies.