Description
Cosmic Brownie Cookies are fudgy, chocolate-packed cookies featuring a rich cocoa base, espresso powder for depth, and a luscious dark chocolate ganache topping studded with colorful mini candy-coated chips. These cookies offer a delightful combination of chewy and gooey textures with a visually appealing, cosmic-inspired look, perfect for festive occasions or indulging in a decadent treat.
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 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 & Topping
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chocolate chips)
- â…“ cup heavy whipping cream
- Mini rainbow candy coated chips for topping
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, sea salt, baking soda, and baking powder until evenly mixed.
- Cream butter and sugars: In a separate bowl or using a stand mixer, beat the room temperature butter with white and brown sugars until light and fluffy, about 3 to 4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until fully incorporated.
- Incorporate dry mixture: Gradually add the flour mixture into the wet ingredients, about one-third at a time, mixing gently just until combined to avoid overmixing.
- Shape cookies: Using a 1 ½ tablespoon cookie scoop, portion the dough and roll into balls. Place them 2 inches apart on a parchment paper-lined baking sheet.
- Bake cookies: Bake for 7 to 10 minutes until the edges are set and the tops appear puffy. Eight minutes is optimal for the best texture.
- Shape cookies (optional): Remove cookies from the oven and use a biscuit or cookie cutter to press them into even, round shapes. Let them cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Prepare ganache: Chop the dark chocolate and place it in a small bowl. Heat the heavy cream in the microwave in 20-second intervals until hot but not boiling, about 40 seconds total.
- Make ganache: Pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir gently until smooth and fully melted. If needed, warm briefly in the microwave for 5-10 seconds and stir again.
- Top cookies: Spoon roughly ¾ teaspoon of ganache onto each cooled cookie. Immediately sprinkle mini candy-coated chips or rainbow sprinkles on top to decorate.
- Set and serve: Allow cookies to set for about 1 hour before serving, or enjoy them immediately for a gooier texture.
Notes
- Use high-quality cocoa and chocolate for the best rich chocolate flavor.
- Espresso powder enhances the chocolate depth but is optional.
- If using salted butter, decrease added salt to avoid over-salting.
- Pressing cookies with a cutter after baking creates uniform round shapes but is optional.
- Ganache can be reheated gently if it hardens before spreading.
- These cookies keep well in an airtight container for up to 4 days.
