Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a microwave-safe bowl, heat ½ cup of heavy whipping cream until it begins to steam. Pour this hot cream over 1 cup of semi-sweet chocolate melting discs and whisk until smooth. Refrigerate for about 30 minutes.

In a large mixing bowl, combine one box of dark chocolate brownie mix, two large eggs, ½ cup of vegetable oil, and ½ cup of all-purpose flour. Mix until a thick dough forms.

Using a 1½ tablespoon cookie scoop, portion out the dough into twelve balls on the baking sheet, gently flattening each to create a disk.

Bake for 10-12 minutes until the edges are set and the center remains soft.

Cool the cookies on the sheet for 10-15 minutes. Drizzle or dollop ganache over the cookies and sprinkle colorful toppings.

Serve the cookies warm with milk or coffee. Store leftovers in an airtight container at room temperature for up to five days.