Description
Cosmic Brownie Cookies combine the rich, fudgy indulgence of a brownie with the classic fun of a cookie, topped with a glossy chocolate ganache and colorful candy-coated chips. These chewy, chocolatey cookies offer a delightful mix of textures and flavors, making them perfect for parties, snacks, or anytime you crave a decadent treat.
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 and prefer less saltiness)
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 and 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 (or rainbow sprinkles)
Instructions
- Preheat Oven: Set your oven to 350°F (177°C) to ensure it reaches the perfect baking temperature while you prepare the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder until well combined for even flavor and leavening distribution.
- Cream Butter and Sugars: In another bowl or using a stand mixer, beat the room temperature butter with both white and brown sugars until the mixture is light and fluffy, approximately 3-4 minutes to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined, creating a smooth and uniform batter.
- Combine Wet and Dry: Gradually add the flour mixture in thirds, mixing gently after each addition to avoid overmixing which can toughen the cookies.
- Shape Cookies: Use a 1 ½ tablespoon cookie scoop to portion the dough, roll into balls, and place them 2 inches apart on parchment-lined baking sheets to allow space for spreading.
- Bake: Bake in the preheated oven for about 7-10 minutes, with 8 minutes ideal—the edges should be set, and tops puffed but soft.
- Shape Cookies (Optional): Remove from oven and optionally use a biscuit or cookie cutter to shape the cookies into neat circles. Let them cool on the sheet for several minutes.
- Cool Completely: Transfer cookies to a wire rack to cool fully before adding ganache to prevent melting.
- Prepare Ganache: Chop the chocolate finely 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). Pour the cream over the chocolate and let sit for a few minutes.
- Mix Ganache: Stir the mixture until smooth and glossy, microwaving for a few more seconds if needed to fully melt the chocolate.
- Top Cookies: Spoon about ¾ teaspoon of ganache onto each cooled cookie and spread gently. Immediately sprinkle mini candy-coated chips or sprinkles over the ganache while still wet.
- Set and Serve: Allow cookies to set at room temperature for about 1 hour or enjoy them immediately for a softer ganache topping.
Notes
- Using espresso powder is optional but enhances the chocolate flavor significantly.
- Room temperature ingredients ensure smooth, even mixing and better texture.
- Shaping with a cookie cutter while warm gives cookies a professional, uniform look.
- Cookies can be stored in an airtight container for up to 3 days, or refrigerated to preserve the ganache topping.
- For a dairy-free option, substitute butter with a vegan alternative and use coconut cream instead of heavy whipping cream.
