Cosmic Brownie Cookies
This chewy and super chocolatey cosmic brownie cookies are a piece of nostalgia in every bite! A no-chill simple fudgy cookie base topped with a chocolate ganache and mini rainbow chips--this will take you back to elementary school lunches! These cookies are a quick prep treat for when you really want something with lots and lots of chocolate!
Servings: 24
Ingredients
- 2 cups plus 2 Tbsp flour 270 g
- ½ cup plus 2 Tbsp dutch processed cocoa powder 67g
- ½ tsp espresso powder optional but strongly suggested
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt (you can use ¼ tsp salt if using salted butter and worried they may be too salty for your liking)
- 1 cup salted butter 227g, room temperature*(65-67°F)
- 1 cup white sugar 200g
- ½ cup light brown sugar 110g
- 2 large eggs room temperature
- 1 ½ tsp vanilla extract
CHOCOLATE GANACHE
- ▢4 oz dark or semi-sweet chocolate high quality baking chocolate works best, but chocolate chips can work
- ▢⅓ cup heavy whipping cream
- Mini rainbow candy coated chips for topping
Instructions
- Preheat the oven to 350°F.
- Prepare the cookies: Add the flour, espresso powder, cocoa powder, salt, baking soda and baking powder to a medium bowl and whisk to combine.
- In a separate bowl, or in the bowl of a stand mixer, beat the butter, brown sugar and regular sugar until light and fluffy (this should take about 3-4 minutes). Add the eggs and vanilla extract and beat until incorporated.
- Add the 1/3 of the flour mixture at a time and beat until mixed in. Make sure not to over mix at this time.
- Use a 1 ½ Tbsp cookie scoop to scoop cookie dough and roll into balls. Place cookie dough onto parchment paper lined cookie sheet 2 inches apart. Bake for about 7-10 minutes , or until edges are set and the tops are nice and puffy.(8 minutes is my magic number)
- Remove the cookies from the oven and use a biscuit cutter or cookie cutter to scoot the cookies into nice even circles–totally optional but makes them so pretty! Cool for several minutes before transferring to a wire rack to finish cooling.
- Make the ganache: Chop the dark chocolate and place in a small bowl. Warm the heavy cream up in the microwave in 20 second increments until hot, but not boiling. I heated for about 40 seconds.
- Pour the cream over the chocolate and allow it to sit for a few minutes and then stir it until the chocolate is melted and its smooth. If your chocolate won't completely melt, pop it in the microwave for another 5-10 seconds and then stir.
- Spoon the ganache onto each of the cooled cookies. I used roughly 3/4 teaspoon for each and had enough for all of the cookies. Sprinkle over the candy coated chips—rainbow sprinkles will work too. Allow the cookies to set for about 1 hour–or eat them immediately like I did!
Notes
Room temperature butter is not as soft as some people think it is. It will still hold it's shape well and make just a small imprint when pressed. It will be about 65°F-67°F--I leave mine out for about an hour or so. Making sure the butter isn't overly warm is imperative to the right texture in these cookies.
To keep a fudgy cookie center, you want to almost make sure you don't over bake them. If you are not sure, it is safer to pull them out of the oven just before you think they are ready versus waiting. They continue to cook a bit after coming out of the oven.
Nutrition
Calories: 204kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 141mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 307IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg