Description
These Cosmic Brownie Cookies are a decadent twist on traditional chocolate cookies, combining rich cocoa, a hint of espresso, and a luscious dark chocolate ganache topped with colorful candy-coated chips. Their soft, brownie-like centers and puffy tops make them irresistibly delightful for any chocolate lover.
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 & Topping
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate preferred)
- ⅓ cup heavy whipping cream
- Mini rainbow candy coated chips for topping
Instructions
- Preheat Oven: Set your oven to 350°F to ensure it’s at the perfect temperature for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder until evenly combined.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat the room temperature butter with the white and brown sugars until the mixture is light and fluffy, about 3-4 minutes. Then, add eggs and vanilla extract, beating until fully incorporated.
- Combine Mixtures: Gradually add the dry flour mixture, about one-third at a time, to the wet ingredients. Mix until combined but avoid overmixing to keep a tender texture.
- Form and Bake Cookies: Using a 1 ½ Tbsp cookie scoop, shape the dough into balls and place them on a parchment-lined baking sheet spaced about 2 inches apart. Bake for 7-10 minutes until edges set and tops look puffy—8 minutes works best for a soft center.
- Shape Cookies (Optional): After removing from the oven, optionally use a biscuit or cookie cutter to gently shape the cookies into even circles. Let them cool slightly before transferring to a wire rack to cool completely.
- Prepare Ganache: Chop the dark chocolate and place in a small bowl. Warm the heavy cream in the microwave in 20-second intervals until hot but not boiling (about 40 seconds). Pour the hot cream over the chocolate and let sit for a few minutes, then stir until smooth. Reheat briefly if needed to melt all chocolate.
- Apply Ganache and Toppings: Spoon about ¾ teaspoon of ganache onto each cooled cookie and spread evenly. Sprinkle mini rainbow candy coated chips on top for a colorful, festive finish. Let the ganache set for about 1 hour or enjoy immediately.
Notes
- Room temperature butter and eggs help achieve the best texture and easier mixing.
- Espresso powder enhances the chocolate flavor but is optional.
- Use high-quality baking chocolate for a richer ganache.
- Shaping cookies with a cutter after baking is optional but improves presentation.
- Store cookies in an airtight container to keep them fresh.
