Description
Cosmic Brownie Cookies are a delightful treat combining the rich, fudgy flavor of brownies with the chewy texture of cookies. Featuring a perfectly soft center, these cookies are studded with semi-sweet chocolate chips and topped with a glossy chocolate ganache and colorful rainbow candy-coated chocolate chips, making them as visually appealing as they are delicious. Perfect for any occasion, these baked cookies offer a perfect balance of deep cocoa flavor and sweet, creamy ganache.
Ingredients
Scale
Cookies
- 1 cup salted butter (slightly softened)
- 2 cups light brown sugar (packed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1 Tablespoon vanilla extract
- 2 ¾ cups (390 g) all-purpose flour
- 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder
- 2 cups semi-sweet chocolate chips
Ganache
- 2/3 cup heavy whipping cream
Topping
- 1 handful of rainbow candy-coated chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line three baking sheet pans with parchment paper, setting them aside for later.
- Cream Butter and Sugar: In a mixing bowl, use an electric handheld mixer or a stand mixer fitted with a paddle attachment to cream together the softened butter, light brown sugar, baking powder, baking soda, and salt. Beat on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the creamed mixture. Mix until fully combined, making sure to scrape down the sides of the bowl with a spatula as needed.
- Incorporate Dry Ingredients: Gradually add all-purpose flour and Dutch-processed cocoa powder to the wet mixture. Mix gently until just combined, ensuring no dry streaks remain but avoiding overmixing.
- Portion Dough: Use a cookie scoop or spoon to portion the dough into 2-Tablespoon-sized balls. Place about 12 dough balls spaced several inches apart on each prepared baking sheet.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 10 minutes, or until they are slightly puffed, set around the edges, but still soft in the center. Avoid overbaking to maintain a soft texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm slightly. Then carefully transfer them to a wire rack to cool completely. This prevents overbaking and drying out the cookies.
- Optional Flattening: If the cookies come out slightly domed, gently press the top of each cookie with a flat-bottomed glass immediately after baking to level the dome, creating an even thickness for easier frosting and a fudgier center. Do not flatten completely.
- Prepare Ganache: Place 2 cups of semi-sweet chocolate chips into a medium glass bowl. Heat heavy whipping cream over medium heat in a small saucepan until steaming with small bubbles around the edges, then pour the hot cream over the chocolate chips, ensuring they are submerged. Let sit for 2-3 minutes, then stir or whisk gently until the mixture is smooth, shiny, and glossy.
- Assemble Cookies: Spread a dollop of the freshly made ganache on each completely cooled cookie. Immediately sprinkle with a handful of rainbow candy-coated chocolate chips. If the ganache thickens too much during frosting, briefly reheat in the microwave for 10-15 seconds to loosen.
- Serve and Store: Serve the cookies while the ganache is still soft, or allow them to rest at room temperature for about an hour until the ganache sets completely. Enjoy the perfect cosmic brownie cookie experience!
Notes
- Do not overbake the cookies to retain their soft and chewy texture.
- Letting cookies cool on the baking sheet only briefly avoids the cookies becoming dry.
- The optional pressing step creates a flatter cookie surface, ideal for frosting and a fudgy center.
- Reheat ganache gently if it becomes too thick while applying to cookies.
- Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor.
- Room temperature eggs help the batter mix more evenly.
