Description

These Cosmic Brownie Cookies are a delightful combination of fudgy brownie flavors and classic cookie textures, topped with a rich dark chocolate ganache and colorful mini rainbow candy-coated chips. Perfectly soft and chewy with a deep cocoa taste enhanced by espresso powder, these cookies are sure to satisfy any chocolate lover’s cravings with a fun cosmic twist.

Ingredients

Dry Ingredients

2 cups plus 2 Tbsp 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 if using salted butter and prefer less saltiness)

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)
⅓ cup heavy whipping cream
Mini rainbow candy coated chips for topping

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Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s fully heated by the time your cookie dough is ready.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, Dutch processed cocoa powder, sea salt, baking soda, and baking powder until well combined.
Cream Butter and Sugars: In a separate bowl or stand mixer, beat the softened butter with white sugar and light brown sugar until the mixture is light and fluffy, roughly 3 to 4 minutes.
Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, beating until fully mixed but not overworked.
Combine Flour Mixture: Gradually add the dry ingredients in thirds to the wet mixture, mixing gently each time until just combined to avoid over mixing.
Scoop and Bake Cookies: Using a 1 ½ tablespoon cookie scoop, form balls of dough and place them 2 inches apart on a parchment-lined cookie sheet. Bake for 7 to 10 minutes, aiming for about 8 minutes until edges are set and tops are puffy.
Shape Cookies (Optional): Remove from oven and optionally use a biscuit or cookie cutter to gently press dough balls into even, round shapes. Allow to cool slightly before transferring to a wire rack.
Make Ganache: Chop the dark chocolate finely and place in a small bowl. Heat the heavy cream in 20-second bursts in the microwave until hot but not boiling (about 40 seconds). Pour the cream over the chocolate and let sit for a few minutes. Stir gently until smooth and fully melted. Reheat briefly if needed.
Decorate Cookies: Spread about ¾ teaspoon of ganache on top of each cooled cookie, then sprinkle with mini rainbow candy coated chips or rainbow sprinkles.
Set and Serve: Let the ganache set at room temperature for about 1 hour or enjoy immediately for a wonderfully gooey treat.

Notes

Using espresso powder is optional but enhances the chocolate flavor dramatically.
Room temperature butter and eggs blend more easily for better cookie texture.
Pressing the cookies into even circles after baking is optional but creates a prettier finished look.
Ensure ganache is warm but not boiling to avoid seizing the chocolate.
Cookies can be stored in an airtight container for up to 5 days.