Description
These Cosmic Brownie Cookies combine the fudgy richness of brownies with the chewy texture of cookies, topped with a silky chocolate ganache and colorful candy-coated chips for a fun, festive treat perfect 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 (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 chips)
- â…“ 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 perfectly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder until fully combined.
- Cream Butter and Sugars: In a separate bowl or a stand mixer, beat the room temperature butter with both white and brown sugars until the mixture becomes light and fluffy, approximately 3-4 minutes. Then add eggs and vanilla extract, beating until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients in thirds, beating gently after each addition. Be careful not to overmix to maintain a tender cookie texture.
- Shape Cookies: Use a 1 ½ tablespoon cookie scoop to portion dough and roll into balls. Place them about 2 inches apart on a parchment-lined baking sheet to allow for spreading.
- Bake Cookies: Bake for 7-10 minutes until the edges are set and tops appear puffy; 8 minutes is ideal for the perfect soft but set brownie cookie.
- Optional Shaping: Remove cookies from oven and optionally use a biscuit or cookie cutter to gently reshape cookies into even circles for a neat presentation. Allow them to cool on the sheet for several minutes before transferring to a wire rack.
- Prepare Ganache: Chop dark or semi-sweet chocolate finely and place in a small bowl. Warm heavy cream in the microwave in 20-second increments until hot but not boiling (about 40 seconds total).
- Combine Ganache: Pour the hot cream over the chopped chocolate and let it sit for a few minutes to soften. Stir gently until the chocolate melts completely and the ganache is smooth. If needed, microwave for an additional 5-10 seconds and stir again.
- Decorate Cookies: Spoon about ¾ teaspoon of ganache onto each cooled cookie, spreading gently. Immediately sprinkle the mini rainbow candy-coated chips over the ganache before it sets.
- Set and Serve: Allow the cookies to sit and set the ganache for about an hour, or enjoy them immediately for a soft, gooey treat.
Notes
- Room temperature butter and eggs are key for proper creaming and better texture.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Using high-quality baking chocolate for ganache results in a smoother, richer topping.
- If you prefer less salty cookies, reduce salt amount or use unsalted butter.
- The optional cookie cutter shaping after baking adds a beautiful uniform look but is not necessary.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
