Description
These Soft Cosmic Brownie Cookies are rich and fudgy with a tender crumb, combining the intense flavor of cocoa with melty semi-sweet chocolate chips. Finished with a luscious chocolate ganache and sprinkled with colorful candy-coated chocolates, they offer a perfect balance of softness, sweetness, and a cosmic pop of color, making them an irresistible treat for cookie lovers.
Ingredients
Scale
Cookie Dough
- 115 g unsalted butter, softened
- 200 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 95 g all-purpose flour
- 40 g unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 120 g semi-sweet chocolate chips
Chocolate Ganache
- 120 g semi-sweet chocolate, chopped
- 80 ml heavy cream
Topping
- 3 tablespoons rainbow candy-coated chocolate chips
Instructions
- Preheat oven: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating until completely smooth and combined, forming the cookie base.
- Mix dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold these into the wet mixture gently to form a thick dough; avoid overmixing to keep the cookies soft.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the dough to evenly distribute the chocolate bits throughout.
- Shape cookies: Use a scoop or spoon to form evenly sized dough balls and place them spaced apart on the prepped baking sheet. Slightly flatten the tops to help them bake evenly.
- Bake: Bake the cookies for 10 to 12 minutes until the edges are set but the centers remain soft. Remove from oven and allow them to cool completely on the baking sheet.
- Prepare ganache: Heat the heavy cream in a small saucepan over medium heat until it is just steaming. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for 2 minutes to melt, then stir vigorously until the mixture is smooth and glossy.
- Decorate cookies: Spoon the ganache over the cooled cookies, spreading it to the edges evenly. Immediately sprinkle the rainbow candy-coated chocolate chips on top while the ganache is still soft so they adhere well.
- Set ganache: Let the ganache set at room temperature before serving to allow it to firm up into a luscious topping.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough once the dry ingredients are added to keep cookies soft and tender.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking.
- Allow cookies to cool fully before applying ganache to avoid melting and spreading.
- If ganache is too thick to spread, warm slightly and stir again to loosen.
- Store finished cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
