Chewy, fudgy brownie cookies with crackly tops, sandwiched around a luscious dark chocolate ganache for a rich, indulgent treat.

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Melt butter and semi-sweet chocolate chips using a double boiler or microwave in 30-second bursts, stirring until smooth.
In a separate bowl, whisk light brown sugar, granulated sugar, eggs, and vanilla until light and thick (2–3 minutes).
Gradually add the melted chocolate mixture into the egg mixture, whisking continuously.
Sift in flour, cocoa powder, baking powder, and salt. Gently fold until combined.
Drop small rounds of batter onto the baking sheet using a cookie scoop. Bake for 8–10 minutes, or until tops are crackled. Let cool completely.
For the ganache, heat heavy cream until steaming. Pour over dark chocolate chips and butter. Let sit for 1–2 minutes, then stir until smooth and thickened.
Pipe or spoon ganache onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
Let set at room temperature for 20 minutes or chill briefly before serving.

Don’t overbake—the cookies should remain fudgy and soft in the center.
Use a kitchen scale for uniform cookie sizes.
Ganache can be flavored with a splash of espresso or orange extract for variation.