Description
Cosmic Brownie Cookies are rich, fudgy chocolate cookies with a soft, puffy texture, topped with a luscious dark chocolate ganache and colorful rainbow candy coated chips. This fun and indulgent treat combines the best of brownies and cookies into one delightful confection that’s perfect for parties, bake sales, or an everyday chocolate craving.
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 chips)
- â…“ 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 prepare for baking the cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder until evenly combined.
- Cream Butter and Sugars: In a separate bowl or using a stand mixer, beat the room temperature butter, white sugar, and light brown sugar on medium speed until the mixture is light, fluffy, and creamy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each addition is fully incorporated before adding the next.
- Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in thirds, beating after each addition until just combined. Be careful not to overmix to maintain the cookies’ tender texture.
- Shape Cookies: Using a 1 ½ tablespoon cookie scoop, portion out the cookie dough and roll each into balls. Place them on a parchment-lined baking sheet about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for approximately 7-10 minutes, or until the edges are set and the tops are puffed. Around 8 minutes is ideal for soft yet fully baked cookies.
- Optional Shaping: Remove cookies from oven and optionally use a biscuit or cookie cutter to gently press rounded edges for an even, polished look. Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- Prepare Ganache: Chop the dark chocolate finely and place it in a small heat-resistant bowl. Warm the heavy cream in 20-second bursts in the microwave until hot but not boiling—about 40 seconds.
- Combine Ganache: Pour the hot cream over the chopped chocolate and let sit for a few minutes to soften. Stir until smooth and fully melted. If necessary, microwave for an additional 5-10 seconds and stir again to achieve a glossy ganache texture.
- Decorate Cookies: Spoon roughly 3/4 teaspoon of ganache onto the top of each cooled cookie. Immediately sprinkle mini rainbow candy coated chips over the ganache to create the iconic cosmic look.
- Set and Serve: Allow the ganache to set for about 1 hour at room temperature before serving, or enjoy immediately for a gooey topping experience.
Notes
- Espresso powder enhances the chocolate flavor surprisingly well but can be omitted if unavailable.
- Using room temperature ingredients helps create a uniform dough texture.
- Be careful not to overbake; the cookies should remain soft and puffy, with set edges.
- Ganache can be stored in the refrigerator for up to 3 days; gently rewarm before use.
- If you prefer, use rainbow sprinkles instead of candy coated chips for topping.
