Description
Cosmic Brownie Cookies are rich, fudgy, and packed with chocolate goodness, topped with a smooth dark chocolate ganache and colorful mini candy-coated chips. These cookies combine the best of brownies and cookies in one irresistible treat, perfect for any chocolate lover looking for a fun and festive dessert.
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)
- ⅓ cup heavy whipping cream
Topping
- Mini rainbow candy-coated chips (or rainbow sprinkles)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, dutch processed cocoa powder, sea salt, baking soda, and baking powder until well combined.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat the room temperature butter with the light brown sugar and white sugar until light and fluffy, about 3-4 minutes. Then add eggs and vanilla extract and continue mixing until fully incorporated.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients in thirds, mixing each addition until just combined. Be careful not to overmix the dough.
- Form Cookies and Bake: Using a 1 ½ tablespoon cookie scoop, scoop and roll dough balls and place them 2 inches apart on parchment-lined baking sheets. Bake for 7-10 minutes until the edges are set and the tops are puffy, aiming for about 8 minutes for perfect texture.
- Shape Cookies: Remove cookies from the oven and, if desired, gently scoop the cookies into even circles using a biscuit or cookie cutter for a neat appearance. Let them cool for several minutes before transferring to a wire rack to cool completely.
- Prepare Ganache: Chop the chocolate and place it in a small bowl. Warm the heavy cream in the microwave in 20-second increments until hot but not boiling (about 40 seconds). Pour the hot cream over the chopped chocolate and let sit for a few minutes, then stir until smooth. Reheat for 5-10 seconds if needed to fully melt the chocolate.
- Top Cookies: Spoon approximately ¾ teaspoon of ganache onto each cooled cookie and spread or dollop as desired. Immediately sprinkle the mini rainbow candy-coated chips or rainbow sprinkles on top for decoration and added texture.
- Set and Serve: Allow the ganache to set for about 1 hour at room temperature, or enjoy the cookies immediately for a soft, gooey treat.
Notes
- Espresso powder is optional but enhances the chocolate flavor intensively.
- Using room temperature butter and eggs ensures smoother mixing and better texture.
- If using salted butter, reduce salt to ¼ tsp to avoid overly salty cookies.
- Parchment paper prevents sticking and helps cookies bake evenly.
- Shaping cookies with a cutter after baking is optional but makes for a more polished look.
- You can substitute rainbow sprinkles for the mini candy-coated chips if preferred.
- Store finished cookies in an airtight container at room temperature for up to 5 days.
