Description
These Cosmic Brownie Cookies combine the fudgy richness of brownies with the chewy delight of cookies, topped with a luscious chocolate ganache and colorful candy-coated chips for a fun cosmic twist. Perfect for a decadent treat that’s easy to make and guarantees a crowd-pleasing dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups plus 2 Tbsp all-purpose 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 & Toppings
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate preferred)
- â…“ cup heavy whipping cream
- Mini rainbow candy coated chips for topping (or rainbow sprinkles)
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it reaches the perfect temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, Dutch processed cocoa powder, sea salt, baking soda, and baking powder until fully combined.
- Cream Butter and Sugars: In a separate bowl or using a stand mixer, beat the room temperature salted butter with white sugar and light brown sugar until light and fluffy, about 3-4 minutes. This aerates the butter and creates a soft texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract until fully incorporated.
- Combine Wet and Dry: Gradually add the flour mixture in thirds to the butter mixture, mixing gently after each addition until just combined, being careful not to overmix to maintain a tender texture.
- Shape Cookies: Using a 1½ tablespoon cookie scoop, portion the dough into balls and roll them lightly. Place them on a parchment-lined baking sheet about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 7-10 minutes, aiming for about 8 minutes, or until the cookie edges are set and tops are puffed and slightly cracked.
- Optional Shaping: Upon removal from the oven, use a biscuit or cookie cutter to gently press the warm cookies into even circles for a polished look. Let cool for several minutes on the sheet.
- Cool Completely: Transfer the shaped cookies to a wire rack to cool completely before adding ganache.
- Prepare Ganache: Chop the dark chocolate finely and place it in a small bowl. Heat the heavy cream in 20-second increments in the microwave until hot but not boiling, about 40 seconds total.
- Combine Ganache: Pour the hot cream over the chopped chocolate and let sit for a few minutes to melt. Stir gently until smooth and glossy. If needed, microwave for an additional 5-10 seconds to melt any remaining chocolate chunks, stirring well.
- Top Cookies: Spoon approximately ¾ teaspoon of ganache onto each cooled cookie and spread lightly. Immediately sprinkle with mini rainbow candy coated chips or rainbow sprinkles for a cosmic effect.
- Set Ganache: Allow the ganache to set at room temperature for about 1 hour before serving, or enjoy immediately if desired.
Notes
- For less salty cookies, reduce salt to ¼ tsp if using salted butter.
- Espresso powder enhances the chocolate flavor but can be omitted.
- Use high quality dark or semi-sweet chocolate for best ganache results.
- Baking times may vary slightly based on oven; watch for puffed tops and set edges.
- The cookie shaping step after baking is optional but creates a neater presentation.
- Cookies can be stored in an airtight container for up to 3 days; ganache may soften over time.
