Cosmic Brownie Cookies (Print Version)
Fudgy chocolate cookies with ganache and rainbow chips for a nostalgic treat.
# What You 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
# Directions:
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 dry ingredients to 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 baking sheets for 5 minutes, then transfer to wire rack to cool completely.
09 - Place chocolate chips and butter in heatproof bowl. Heat cream in 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 Tips:
01 -
- They taste exactly like the lunchbox treat you grew up on but with that irresistible fudgy homemade texture
- The ganache sets up beautifully so you can stack them for picnics or lunchboxes without the toppings sliding off
02 -
- Overbaking is the enemy here pull them when centers still look slightly underdone
- Let the ganache cool 10 minutes before spreading or it will run right off the edges
03 -
- Chill your cookie dough for 30 minutes if your kitchen is warm to prevent spreading
- Use a cookie scoop for uniform sizing so they all bake at the same rate