Description
Delight in these fudgy Cosmic Brownie Cookies, a nostalgic treat that combines rich chocolate brownie flavors with a smooth ganache topping and colorful candy-coated chocolates. Perfectly soft and chewy, these cookies capture the essence of a classic cosmic brownie in cookie form, making them an irresistible dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup semi-sweet chocolate chips, melted and cooled slightly
Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Topping
- Rainbow candy-coated chocolate chips or sprinkles
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined for an even distribution of leavening and flavor.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This process incorporates air, contributing to a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and milk into the creamed butter and sugar, mixing well to combine all wet components smoothly.
- Incorporate Melted Chocolate: Stir in the melted semi-sweet chocolate chips that have cooled slightly. This adds intense chocolate flavor and richness to the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a thick cookie dough forms with no visible flour.
- Portion Dough: Using a tablespoon or cookie scoop, drop portions of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes or until the edges are set but the centers remain soft and fudgy, maintaining that signature brownie texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before applying ganache.
- Prepare Ganache: Heat the heavy cream until steaming but not boiling, then pour it over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes to melt the chocolate, then stir gently until the ganache is smooth and glossy.
- Top Cookies with Ganache and Candy: Spoon or spread the ganache over the cooled cookies evenly. Immediately top with rainbow candy-coated chocolate chips or sprinkles for a colorful, playful finish.
- Set and Serve: Allow the ganache to set at room temperature before serving, ensuring a perfect texture and enhanced flavor experience.
Notes
- Do not overbake—the cookies should remain soft and fudgy in the center.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Ensure melted chocolate is cooled slightly before mixing to prevent cooking the egg in the dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 19 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
