Description
Cosmic Brownie Cookies are rich, fudgy chocolate cookies topped with a smooth dark chocolate ganache and colorful rainbow candy-coated chips. These indulgent treats combine the deep flavors of Dutch-processed cocoa and espresso powder with a soft, chewy texture, perfect for chocolate lovers looking for a fun and festive cookie.
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
- 4 oz dark or semi-sweet chocolate (high-quality baking chocolate preferred)
- ⅓ cup heavy whipping cream
Topping
- Mini rainbow candy-coated chips (or rainbow sprinkles)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm it up while you prepare the cookie dough.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder until well combined.
- Cream Butter and Sugars: In another large bowl or stand mixer, beat the room temperature butter, light brown sugar, and white sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, then add the vanilla extract, beating until fully combined.
- Combine Dry and Wet: Gradually add the dry flour mixture into the wet ingredients, about one-third at a time, mixing gently to avoid overmixing. Stop once all flour is incorporated.
- Scoop and Shape Cookies: Using a 1 ½ Tbsp cookie scoop, portion out the dough and roll into balls. Place on a parchment-lined baking sheet spaced 2 inches apart.
- Bake Cookies: Bake in preheated oven for 7 to 10 minutes, ideally 8 minutes, until edges are set and tops are puffed.
- Shape Cookies (Optional): Remove from oven and, while cookies are warm, use a biscuit or cookie cutter to gently press edges into a neat circle for a polished look. Let cookies cool on the sheet for several minutes before transferring to a wire rack to cool completely.
- Prepare Ganache: Chop the dark chocolate and place in a small bowl. Warm the heavy cream in the microwave in 20-second increments until hot but not boiling (approx. 40 seconds). Pour the cream over the chocolate and let sit briefly, then stir until smooth. If needed, microwave 5-10 seconds more and stir until fully melted.
- Top Cookies: Spoon about ¾ teaspoon of ganache onto each cooled cookie, spreading evenly. Immediately sprinkle mini rainbow candy-coated chips or rainbow sprinkles on top.
- Set and Serve: Allow the ganache to set for approximately 1 hour at room temperature, or enjoy immediately for a gooey topping experience.
Notes
- Using espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Room temperature ingredients help achieve a smoother cookie dough.
- If using salted butter, reduce added salt to ¼ tsp to prevent over-salting.
- The optional cookie cutter step creates visually even cookies but does not affect flavor.
- Ganache can be slightly warmed again if it firms up before spreading.
- Store cookies in an airtight container at room temperature for up to 3 days.
