Description
Cosmic Brownie Cookies are chewy, chocolatey cookies inspired by classic cosmic brownies, featuring a rich cocoa base, a smooth dark chocolate ganache topping, and festive candy-coated chips that add a pop of color and crunch. These treats combine the textures of a brownie and a cookie for a truly indulgent dessert perfect for parties or everyday enjoyment.
Ingredients
Scale
Dry Ingredients
- 2 cups plus 2 Tbsp flour (270 g)
- ½ cup plus 2 Tbsp dutch processed cocoa powder (67 g)
- ½ tsp espresso powder (optional but strongly suggested)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt (or ¼ tsp salt if using salted butter)
Wet Ingredients
- 1 cup salted butter (227 g, room temperature 65-67°F)
- 1 cup white sugar (200 g)
- ½ cup light brown sugar (110 g)
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla extract
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chocolate chips)
- â…“ cup heavy whipping cream
Topping
- Mini rainbow candy coated chips (or rainbow sprinkles)
Instructions
- Preheat the oven: Heat your oven to 350°F to ensure it is at the right temperature for baking the cookies evenly.
- Combine dry ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder until well mixed.
- Cream butter and sugars: In a separate bowl or the bowl of a stand mixer, beat the butter with the white sugar and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until fully incorporated into the butter and sugar mixture.
- Mix in dry ingredients: Gradually add the dry ingredient mixture in thirds, beating after each addition just until combined. Avoid overmixing to keep the cookies tender.
- Shape cookies: Using a 1½ Tbsp cookie scoop, portion the dough and roll into balls. Place them on a parchment-lined baking sheet about 2 inches apart.
- Bake: Bake for 7-10 minutes until the edges are set and the tops are puffy; 8 minutes is recommended for the ideal texture.
- Shape cookies (optional): Once out of the oven, use a biscuit or cookie cutter to gently shape the warm cookies into even circles for a polished look. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.
- Prepare ganache: Finely chop the chocolate and place in a small heatproof bowl. Warm the heavy cream in 20-second bursts in the microwave until hot but not boiling (about 40 seconds).
- Combine ganache ingredients: Pour the hot cream over the chopped chocolate and let sit for a few minutes, then stir gently until smooth. If needed, microwave in short bursts and stir to fully melt any remaining chocolate chunks.
- Assemble cookies: Spoon approximately ¾ teaspoon of ganache onto each cooled cookie spreading gently. Top with mini rainbow candy coated chips or sprinkles for colorful decoration.
- Set ganache: Allow the ganache to set at room temperature for about 1 hour before serving, or enjoy immediately if preferred.
Notes
- Room temperature ingredients (butter and eggs) help achieve better mixing and texture.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
- Using high-quality chocolate for the ganache yields a smoother, richer topping.
- Refrigerate cookies after ganache topping if not consuming within a few hours to keep ganache firm.
- Cookie cutter step is optional but gives a neat, uniform appearance to the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
