Description
Cosmic Brownie Cookies are a rich and fudgy treat combining chocolate brownie flavors with the satisfying crisp of cookies. Topped with a silky dark chocolate ganache and colorful mini candy-coated chips, these cookies deliver a fun and indulgent twist on classic chocolate cookies, perfect for any chocolate lover looking for a decadent homemade snack.
Ingredients
Scale
Dry Ingredients
- 2 cups plus 2 Tbsp flour (270 g)
- ½ cup plus 2 Tbsp dutch processed cocoa powder (67g)
- 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 (227g, room temperature 65-67°F)
- 1 cup white sugar (200g)
- ½ cup light brown sugar (110g)
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla extract
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate preferred)
- ⅓ cup heavy whipping cream
Topping
- Mini rainbow candy coated chips (or rainbow sprinkles)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for perfect baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder until fully combined.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat the room temperature salted butter with white sugar and light brown sugar until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract until the mixture is smooth and fully incorporated.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients in thirds, beating gently after each addition, making sure not to overmix to maintain a tender texture.
- Form Cookies: Using a 1½ tablespoon cookie scoop, shape the dough into balls and place them 2 inches apart on parchment-lined baking sheets.
- Bake: Bake the cookies for 7 to 10 minutes, aiming for about 8 minutes for perfectly set edges with puffy tops.
- Shape and Cool: Optional: Remove the cookies from the oven and gently push them into even circles using a biscuit or cookie cutter. Let cool for several minutes before transferring to a wire rack to completely cool.
- Make Ganache: Chop the dark chocolate and place in a small bowl. Heat the heavy cream in 20-second increments in the microwave until hot but not boiling, about 40 seconds total.
- Combine Ganache: Pour the hot cream over the chopped chocolate, let sit for a few minutes, then stir until completely melted and smooth. Warm briefly more if needed.
- Top Cookies: Spoon roughly ¾ teaspoon of ganache onto each cooled cookie, then immediately sprinkle with mini rainbow candy coated chips or sprinkles.
- Set: Allow the ganache to set for about 1 hour at room temperature, or enjoy immediately for a gooey chocolate experience.
Notes
- Espresso powder is optional but enhances the chocolate flavor.
- For less salty cookies, reduce salt if using salted butter.
- Use high quality dark chocolate for the ganache for best flavor and texture.
- Cookie shaping is optional but helps achieve uniform appearance.
- Cookies can be stored in an airtight container for up to 5 days.
