Chocolate Roughs

Steps

1. Preheat oven to 400°F. In a medium bowl, whisk the egg white until frothy. To bowl, add the cornflakes and confectioners’ sugar. Spread onto a parchment-lined baking sheet and bake at 400°F for 5–10 min. Let cool completely.
2. In a large bowl, mix together the butter and brown sugar with a rubber spatula until just combined. In a separate medium bowl, whisk together the flour and cocoa powder. Add dry ingredients to butter mixture, folding until just combined. Fold in cooled cornflakes (they will crumble a bit).
3. Roll dough into 2-tbsp balls and arrange on 2 large parchment-lined cookie sheets. Press down gently on each cookie to slightly flatten. Refrigerate for at least 1 hour until chilled. Preheat oven to 350°F. Bake 15 min., rotating trays halfway through.
4. Once cookies are cooled completely, make the ganache. Using a serrated knife, chop the chocolate into small pieces. Add chocolate to a medium bowl. In microwave-safe small bowl, heat the cream in 30-second intervals until almost boiling. Pour over chocolate and let sit 2–3 min. to melt. Stir to combine until chocolate is fully melted.
5. Dollop ganache onto each cookie and top with a chocolate-covered almond or nonpareil, if desired. Let sit at room temperature until set. Keep in an airtight container for up to 5 days.