Cosmic Brownie Cookies (Printable)
Rich, fudgy cookies with ganache and rainbow chips for a nostalgic treat.
# What You'll Need:
→ For the Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 1 1/4 cups all-purpose flour
07 - 1 cup unsweetened cocoa powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ For the Ganache
10 - 1 cup semi-sweet chocolate chips
11 - 1/2 cup heavy cream
12 - 1 tablespoon unsalted butter
→ For Topping
13 - 1/3 cup rainbow candy-coated chocolate chips
# How-to Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
03 - Beat in eggs, one at a time, until fully incorporated. Mix in vanilla extract.
04 - In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Scoop 2-tablespoon mounds of dough onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 9-11 minutes, until edges are set and centers look slightly underbaked.
08 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Place chocolate chips and butter in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy. Cool 5-10 minutes until slightly thickened.
10 - Spread 1 tablespoon ganache over each cooled cookie. Immediately sprinkle with candy-coated chocolate chips.
11 - Allow ganache to set at room temperature for about 20 minutes before serving.
# Expert Pointers:
01 -
- The texture walk that line between chewy brownie and crisp cookie edge in the most spectacular way
- That ganache topping makes them feel like something from a fancy bakery even though theyre ridiculously simple
02 -
- Underbaking slightly is intentional because these cookies continue cooking on the hot baking sheet and the residual heat is what creates that fudgy center
- The ganache must cool for 5 to 10 minutes before spreading or it will be too thin and run right off the edges
03 -
- Chill your baking sheets between batches if you are making more than one pan, otherwise the butter starts melting before the cookies even hit the oven
- Use a cookie scoop for uniform sizing because that is the only way they will all bake at the same rate