Instructions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
2. In a bowl, combine flour, cocoa powder, baking powder, and cornstarch. Set aside.
3. In a saucepan over medium heat, melt butter. Remove from heat. Add in chocolate chips and stir until melted. Set aside.
4. In a mixing bowl with whisk attachment, beat eggs, vanilla, and sugar until blended and double in size. Change to a paddle attachment and slowly add the chocolate mixture to the mixing bowl.
5. Once combined, add dry ingredients and mix JUST until combined using a wooden spoon. Do not over mix.
6. Using a large 2 Tablespoon cookie scoop, scoop balls onto baking sheet, 3 inches apart. Using the bottom of a glass, press down so the cookies are about ½ inch thick.
7. Bake cookies for 10 minutes. Cool completely.
8. While cookies cool, make chocolate topping. Add chocolate chips and cream to a microwave-safe bowl. Heat for 30 seconds and stir until smooth, heating in 30 second increments (mine took 1:30).
9. Spoon 1 Tablespoon of chocolate on top of each cooled cookie and sprinkle with rainbow chips.