Description
Cosmic Brownie Cookies combine the rich fudgy flavor of brownies with the delightful texture of cookies, topped with a glossy chocolate ganache and colorful rainbow candy-coated chocolates. Perfectly soft and slightly chewy, these cookies are a crowd-pleasing treat ideal for sharing or special occasions.
Ingredients
Scale
Cookie Dough
- 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
Ganache & Topping
- 2/3 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
- 1 handful rainbow candy-coated chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper to prepare for baking.
- Cream Ingredients: In a mixing bowl, use an electric mixer fitted with a paddle attachment to cream together the slightly softened butter, packed light brown sugar, baking powder, salt, and baking soda until the mixture becomes light and fluffy, about 2 minutes.
- Add Eggs and Vanilla: Add the room temperature eggs and vanilla extract to the creamed mixture, beating until fully combined. Remember to scrape down the sides of the bowl to ensure even mixing.
- Incorporate Dry Ingredients: Gradually mix in the all-purpose flour and Dutch-processed cocoa powder until the dough is just combined and no dry streaks remain.
- Portion Dough: Using a cookie scoop or spoon, shape the dough into 2-Tablespoon-sized balls. Arrange 12 dough balls per prepared baking sheet, spacing them a few inches apart.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the cookies are slightly puffed and set around the edges but still soft in the center. Be careful not to overbake.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to prevent overcooking, then transfer them carefully to a wire rack to cool completely.
- Optional Leveling: If desired, right after baking, gently press the top of each slightly domed cookie with a flat-bottomed glass to create an even thickness, which also makes frosting easier and enhances a fudgy center.
- Prepare Ganache: Place the semi-sweet chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until steaming and small bubbles form at the edges. Pour the hot cream over the chocolate chips, pressing them to fully submerge, and let sit for 2–3 minutes. Then stir or whisk until smooth and glossy.
- Assemble Cookies: Spread a dollop of ganache onto each cooled cookie, then sprinkle with rainbow candy-coated chocolate chips.
- Serving and Storage: Serve the cookies while the ganache is still soft, or let them sit at room temperature for about 1 hour until the ganache sets. If the ganache thickens during frosting, reheat it briefly in the microwave for 10–15 seconds.
Notes
- Do not overbake cookies; they should remain soft in the center.
- Cooling on the baking sheet for only 5 minutes is important to prevent drying out.
- Pressing cookies with a flat-bottomed glass after baking helps achieve a fudgier texture and smoother surface for frosting.
- If ganache thickens during decorating, gently reheat to restore smoothness.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
