Description
These Cosmic Brownie Cookies are a delightful twist on classic brownies, combining rich cocoa and espresso flavors with a tender, chewy texture. Topped with a smooth dark chocolate ganache and vibrant rainbow candy-coated chips, they offer a fun and decadent treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups plus 2 Tbsp all-purpose 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)
Wet Ingredients
- 1 cup salted butter, room temperature (227 g, 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 recommended)
- â…“ cup heavy whipping cream
Topping
- Mini rainbow candy-coated chocolate chips (or rainbow sprinkles)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder until well combined.
- Cream Butter and Sugars: In a separate bowl or stand mixer, beat the room temperature butter, brown sugar, and white sugar until the mixture becomes light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the flour mixture in thirds to the wet ingredients, mixing gently after each addition. Take care not to overmix the dough at this stage.
- Scoop and Shape Cookies: Using a 1 ½ tablespoon cookie scoop, portion out dough and roll into balls. Place them on a parchment-lined baking sheet, spacing them approximately 2 inches apart.
- Bake Cookies: Bake for 7 to 10 minutes or until the edges are set and the tops are puffy, around 8 minutes is ideal.
- Shape Cookies (Optional): Remove cookies from the oven and, if desired, use a biscuit or cookie cutter to gently shape the warm cookies into neat circles. Let them cool for several minutes on the baking sheet before transferring them to a wire rack.
- Prepare Ganache: Chop the dark chocolate finely and place into a small bowl. Heat the heavy cream in the microwave in 20-second increments until hot but not boiling, approximately 40 seconds.
- Mix Ganache: Pour the hot cream over the chopped chocolate and let it sit for a few minutes. Stir gently until the mixture is smooth and fully melted. If necessary, microwave for an additional 5-10 seconds and stir again.
- Top Cookies: Spoon approximately ¾ teaspoon of ganache onto each cooled cookie. Immediately sprinkle with mini rainbow candy-coated chips or rainbow sprinkles.
- Set and Serve: Allow the cookies to set for about 1 hour before serving, or enjoy them right away for a gooey, indulgent experience.
Notes
- Room temperature ingredients ensure even mixing and better texture.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
- If using salted butter, reduce added salt to ¼ tsp to avoid over-salting.
- Use high-quality chocolate for the ganache for the best flavor and texture.
- Cooling cookies before adding ganache helps the topping set properly.
- Store cookies in an airtight container to maintain freshness.
