Description
Cosmic Brownie Cookies combine the rich, fudgy flavor of brownies with the chewy texture of cookies, topped with a luscious chocolate ganache and colorful candy-coated chips for a fun and festive treat. These cookies are perfectly soft and puffy in the center with slightly crisp edges, making them an irresistible dessert for any 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 (use ¼ tsp if using salted butter and want less salty)
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 Topping
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate preferred)
- â…“ cup heavy whipping cream
- Mini rainbow candy coated chips for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder until evenly combined.
- Cream Butter and Sugars: In a separate bowl or stand mixer, beat the room temperature butter, brown sugar, and white sugar for 3-4 minutes until light and fluffy. Then add the eggs and vanilla extract and beat until fully incorporated.
- Combine Mixtures: Add the dry flour mixture to the wet mixture in three increments, beating gently to combine after each addition. Avoid overmixing to keep the cookies tender.
- Shape Cookies and Bake: Use a 1 ½ tablespoon cookie scoop to portion the dough and roll into balls. Place them on a parchment paper-lined cookie sheet about 2 inches apart. Bake for 7-10 minutes, or until the edges are set and tops are puffy (8 minutes is optimal).
- Shape Cookies (Optional): Remove cookies from the oven and optionally use a biscuit or cookie cutter to gently press them into even circles. Let them cool for a few minutes on the sheet, then transfer to a wire rack to cool completely.
- Prepare Ganache: Chop the dark chocolate and place it in a small bowl. Heat the heavy cream in the microwave in 20-second intervals until hot but not boiling, approximately 40 seconds.
- Make Ganache Mixture: Pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir until smooth and fully melted. If needed, microwave for an additional 5-10 seconds and stir again.
- Decorate Cookies: Spoon about ¾ teaspoon of ganache onto each cooled cookie and spread gently. Sprinkle mini rainbow candy-coated chips or rainbow sprinkles on top. Let the ganache set for about 1 hour before serving, or enjoy immediately.
Notes
- Espresso powder enhances the chocolate flavor but is optional.
- Using room temperature ingredients helps with better mixing and texture.
- Do not overmix the dough once the dry ingredients are added to maintain tenderness.
- You can substitute rainbow candy chips with rainbow sprinkles if preferred.
- Allow ganache to fully set if you prefer a firmer topping.
- For less salty cookies, reduce salt to ¼ tsp if using salted butter.
