Description
These Soft Cosmic Brownie Cookies combine the rich, fudgy texture of a brownie with the fun and colorful crunch of rainbow candy-coated chocolate chips. Topped with a luscious homemade ganache, these cookies deliver a decadent and visually appealing treat perfect for any chocolate lover.
Ingredients
Scale
Cookie Dough
- 115 g unsalted butter, softened
- 200 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 95 g all-purpose flour
- 40 g unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 120 g semi-sweet chocolate chips
Ganache Topping
- 120 g semi-sweet chocolate, chopped
- 80 ml heavy cream
- 3 tablespoons rainbow candy-coated chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air and achieve a tender cookie.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter is smooth and fully combined, ensuring the mixture is homogenous for consistent baking.
- Incorporate Dry Ingredients: Sift together all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently mix these dry ingredients into the wet mixture until a thick dough forms, being careful not to overmix to keep the cookies soft.
- Fold in Chocolate Chips: Fold the semi-sweet chocolate chips into the dough evenly, distributing the chocolate bites throughout the batter for bursts of chocolate in every bite.
- Shape Cookies: Scoop the dough into evenly sized balls and place them on the prepared baking sheet, ensuring enough space between each cookie. Slightly flatten the tops for an even bake.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are just set but the centers remain soft and fudgy. Allow them to cool completely on the baking sheet to firm up.
- Prepare Ganache: Heat the heavy cream in a small saucepan over medium heat until it is just steaming—do not boil. Pour the hot cream over the chopped semi-sweet chocolate, let it sit for 2 minutes to melt, then stir until the mixture is smooth and glossy.
- Apply Ganache and Decorate: Spoon the ganache over the cooled cookies and spread it evenly to the edges. Immediately sprinkle rainbow candy-coated chocolate chips on top while the ganache is still soft to allow them to adhere.
- Set Ganache: Let the ganache set completely at room temperature or in the refrigerator before serving to create a luscious, firm topping.
Notes
- Do not overbake the cookies to maintain their soft, brownie-like texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- The ganache can be made ahead and refrigerated; gently warm before spreading if it hardens too much.
- Ensure the butter is fully softened for better creaming with sugar for an airy cookie base.
- For even baking, try to make the cookie dough balls uniform in size.
