Galactic Fudge Brownie Cookies

Preheat the oven to 350°F.

In a stand mixer, cream together the salted butter, brown sugar, and granulated sugar until light in color and fluffy in texture.

Add eggs, corn syrup, and vanilla extract to the mixture and combine well.

Incorporate the all-purpose flour, Dutch-processed cocoa powder, cornstarch, baking soda, and salt to form the chocolate cookie dough. The dough will be soft.

Divide the dough into 12 equal portions, using slightly less than 1/2 cup of dough for each cookie. Roll each portion into a ball, then flatten slightly to form a hockey puck shape. Arrange the cookies on a parchment paper or silicone mat-covered tray, placing six cookies per tray.

Bake the cookies for 15-17 minutes until they begin to crack and crinkle, and the centers no longer look wet.

While the cookies are baking, heat the heavy cream in a microwave-safe bowl for 1 1/2 minutes or until boiling. Add the milk chocolate chips to the hot cream, making sure they are all covered. Allow them to sit for 3 minutes.

Use a whisk to stir the chocolate chips into the heavy cream until a smooth fudge glaze forms. Set aside and let it cool while the cookies finish baking.

Once the cookies are out of the oven, let them cool on the pan for 10 minutes. Then, spoon the fudge glaze onto the top of each cookie and sprinkle with rainbow coated chocolate chips while the icing is still wet. Serve warm.