Description
These Cosmic Brownie Cookies are a delightful combination of fudgy brownie flavors and classic cookie textures, topped with a rich dark chocolate ganache and colorful mini rainbow candy-coated chips. Perfectly soft and chewy with a deep cocoa taste enhanced by espresso powder, these cookies are sure to satisfy any chocolate lover’s cravings with a fun cosmic twist.
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 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 & Topping
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chocolate chips)
- â…“ cup heavy whipping cream
- Mini rainbow candy coated chips for topping
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s fully heated by the time your cookie dough is ready.
- 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 well combined.
- Cream Butter and Sugars: In a separate bowl or stand mixer, beat the softened butter with white sugar and light brown sugar until the mixture is light and fluffy, roughly 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, beating until fully mixed but not overworked.
- Combine Flour Mixture: Gradually add the dry ingredients in thirds to the wet mixture, mixing gently each time until just combined to avoid over mixing.
- Scoop and Bake Cookies: Using a 1 ½ tablespoon cookie scoop, form balls of dough and place them 2 inches apart on a parchment-lined cookie sheet. Bake for 7 to 10 minutes, aiming for about 8 minutes until edges are set and tops are puffy.
- Shape Cookies (Optional): Remove from oven and optionally use a biscuit or cookie cutter to gently press dough balls into even, round shapes. Allow to cool slightly before transferring to a wire rack.
- Make Ganache: Chop the dark chocolate finely and place in a small bowl. Heat the heavy cream in 20-second bursts in the microwave until hot but not boiling (about 40 seconds). Pour the cream over the chocolate and let sit for a few minutes. Stir gently until smooth and fully melted. Reheat briefly if needed.
- Decorate Cookies: Spread about ¾ teaspoon of ganache on top of each cooled cookie, then sprinkle with mini rainbow candy coated chips or rainbow sprinkles.
- Set and Serve: Let the ganache set at room temperature for about 1 hour or enjoy immediately for a wonderfully gooey treat.
Notes
- Using espresso powder is optional but enhances the chocolate flavor dramatically.
- Room temperature butter and eggs blend more easily for better cookie texture.
- Pressing the cookies into even circles after baking is optional but creates a prettier finished look.
- Ensure ganache is warm but not boiling to avoid seizing the chocolate.
- Cookies can be stored in an airtight container for up to 5 days.
