Description
These Better than CRUMBL Cosmic Brownie Cookies combine rich chocolate brownie flavor with the fun and colorful look of rainbow chocolate candies. Featuring a fudgy texture from melted butter and chocolate chips, this cookie recipe bakes up thick, moist, and irresistibly chewy, perfect for chocolate lovers craving a classic yet elevated treat.
Ingredients
Scale
Dry Ingredients
- 1 cup + 2 tbsp all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- A pinch of salt
Wet Ingredients
- 1 stick butter
- 8 oz semi-sweet chocolate chips (good quality)
- 2 large eggs (at room temperature)
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Toppings
- 6 oz semi-sweet chocolate chips (good quality)
- Rainbow chocolate candies
Instructions
- Preheat the oven and prepare baking sheet: Start by preheating the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and a pinch of salt. Set this mixture aside for later.
- Melt butter and chocolate chips: In a medium saucepan over medium-low heat, melt the butter alongside 8 oz of semi-sweet chocolate chips. Stir continuously until fully melted and combined. Remove from heat and let it cool slightly.
- Beat eggs and sugars: Using a stand or hand mixer, whisk the room temperature eggs, vanilla extract, brown sugar, and granulated sugar on medium-high speed for 3-5 minutes until the mixture becomes light, airy, and roughly doubles in volume.
- Combine wet and dry mixtures: Slowly pour the melted chocolate and butter mixture into the egg mixture and gently fold to combine. Then gradually add the dry ingredient mixture, folding gently with a rubber spatula just until well incorporated and no visible flour remains. Avoid overmixing to keep the batter tender.
- Scoop and bake: Using a large cookie scoop, drop 10 evenly sized cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each. Bake in the preheated oven for 12 minutes or until the edges are set.
- Shape cookies and cool: After baking, if needed, use a large cookie cutter slightly wider than your cookies to gently press around the edges, creating a perfect round shape and thick appearance. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Garnish with toppings: While the cookies are still warm, press rainbow chocolate candies and the remaining 6 oz of semi-sweet chocolate chips on top. If desired, drizzle with warmed heavy cream to create a glossy finish and enhance moisture.
Notes
- Use room temperature eggs to ensure better incorporation and a lighter batter.
- Do not overmix when combining the dry and wet ingredients to keep the cookies fudgy and tender.
- The cookie scoop helps ensure uniformly sized cookies so they bake evenly.
- Cooling the cookies on the baking sheet before moving prevents them from breaking apart.
- For best results, use good-quality semi-sweet chocolate chips and vibrant rainbow chocolate candies.
