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Cosmic Brownie Cookies Recipe

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★★★★★

4.9 from 110 reviews

Delight in these Cosmic Brownie Cookies featuring a rich chocolate base combined with a smooth dark chocolate ganache topping and colorful rainbow candy-coated mini chips. Perfectly chewy with a puffy top and a hint of espresso powder for depth, these cookies deliver an irresistible blend of textures and flavors.

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)
  • 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
  • 1 cup white sugar (200 g)
  • ½ cup light brown sugar (110 g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract

Ganache

  • 4 oz dark or semi-sweet chocolate
  • ⅓ cup heavy whipping cream

Topping

  • Rainbow candy-coated mini chips

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare it for baking the cookies.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder until evenly combined.
  3. Cream Butter and Sugars: In a separate large bowl or stand mixer, beat the room temperature butter, white sugar, and brown sugar on medium speed for 3-4 minutes until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed butter and sugars, mixing until well combined.
  5. Combine with Dry Ingredients: Add one-third of the dry ingredient mixture at a time to the wet ingredients, mixing on low speed to avoid overmixing until just combined.
  6. Shape Cookies: Use a medium cookie scoop to portion dough and roll into balls. Arrange them 2 inches apart on parchment-lined baking sheets.
  7. Bake: Bake the cookies for 7-10 minutes or until the edges are set and tops are puffed; about 8 minutes is optimal for a chewy center.
  8. Optional Shaping: After removing from the oven, optionally press each cookie gently into a biscuit or cookie cutter to create uniform shapes. Let cool for several minutes on the baking sheet.
  9. Transfer to Rack to Cool: Move cookies to a wire rack to cool completely before decorating.
  10. Prepare Ganache: Chop the dark chocolate finely and place it in a small bowl. Heat the heavy cream in short increments (about 40 seconds total) until hot but not boiling.
  11. Make Ganache: Pour the hot cream over the chopped chocolate and let sit for a few minutes, then stir until smooth. If needed, microwave in 5-10 second bursts and stir until fully melted.
  12. Top Cookies: Spoon roughly one teaspoon of ganache onto each cooled cookie and immediately sprinkle rainbow candy-coated mini chips over the ganache to decorate.

Notes

  • For best results, use high-quality baking chocolate for the ganache, though chips will also work.
  • If concerned about saltiness, reduce salt to ¼ tsp when using salted butter.
  • You can double the recipe easily by doubling all ingredient quantities.
  • Allow cookies to cool completely before adding ganache to prevent melting.
  • Using the biscuit cutter post-baking is optional but creates a neat presentation.

Keywords: Cosmic Brownie Cookies, chocolate cookies, chocolate ganache, rainbow candy cookies, chewy chocolate cookies, dessert recipes

Find it online: https://servedbynora.com/cosmic-brownie-cookies-recipe/