Description
Cosmic Brownie Cookies are fudgy, chocolatey delights combining the richness of brownie batter with the fun of cookie texture. These cookies are topped with a smooth dark chocolate ganache and colorful candy-coated chips, making them perfect for a festive treat or special occasion.
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 and Topping
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chocolate chips)
- ⅓ cup heavy whipping cream
- Mini rainbow candy coated chips for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s ready for baking the cookies evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, dutch processed cocoa powder, sea salt, baking soda, and baking powder until thoroughly mixed.
- Cream Butter and Sugars: In a separate bowl or stand mixer, beat the room temperature salted butter, white sugar, and light brown sugar for 3-4 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring a smooth, cohesive dough.
- Incorporate Dry Ingredients: Add the flour mixture in thirds to the wet ingredients, mixing gently just until combined to avoid overmixing which can toughen the cookies.
- Scoop and Shape Cookies: Using a 1 ½ tablespoon cookie scoop, form dough balls and place them 2 inches apart on a parchment-lined baking sheet. Bake for 7-10 minutes until edges are set and tops are puffy, aiming for about 8 minutes.
- Shape Cookies (Optional): Remove cookies and, while warm, press into even circles with a biscuit or cookie cutter for a prettier presentation. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare Ganache: Finely chop the dark or semi-sweet chocolate and place in a small bowl. Heat heavy cream in the microwave in 20-second increments until hot but not boiling (about 40 seconds total).
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for a few minutes, then stir until smooth. If the chocolate isn’t fully melted, microwave for an additional 5-10 seconds and stir again.
- Top Cookies: Spoon approximately ¾ teaspoon of ganache onto each cooled cookie, then immediately sprinkle with mini rainbow candy coated chips or rainbow sprinkles.
- Set and Serve: Allow the ganache to set for about an hour, or enjoy immediately for a gooey, rich treat.
Notes
- Use room temperature butter and eggs for better mixing and dough consistency.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Pressing cookies into circles after baking is optional but gives a uniform, professional look.
- Ganache can be made ahead and stored in the fridge; reheat gently before topping.
- Store cookies in an airtight container to keep them fresh for up to 3 days.
