Cosmic Brownie Cookies

The classic store-bought brownie now made into the most delicious treat...Cosmic Brownie Cookies! They're the perfect bake to share with kids or the kids at heart. Every bite is rich, fudgy, extra chocolate-y, and out of this world delicious!

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 216kcal

Ingredients

Cookies

1 cup bittersweet chocolate
7 Tablespoons unsalted butter
1 cup all purpose flour
¼ cup Dutch process cocoa
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs room temperature
⅝ cup granulated sugar
7 Tablespoons brown sugar firmly packed
1 teaspoon vanilla extract

Ganache

¾ cup bittersweet chocolate
¾ cup heavy cream

To Finish

rainbow chocolate chunks

Instructions

Cookies

Heat oven to 350℉/177℉.
Line 2 sheet pans with parchment paper. Set aside.
Combine chocolate and butter in a microwave safe bowl.
Heat in 15 second increments, stirring well after each, until melted and smooth. Set aside.
In a small bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
Whisk eggs, sugars, and vanilla until foamy and light, about 2-3 minutes.
Stir in melted chocolate.
Fold in flour mixture.
Use a 1½ Tablespoon cookie scoop to portion onto prepared pans.
Bake for 10-12 minutes.

Ganache

Combine chocolate and cream in a microwave safe bowl.
Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
Cover with plastic wrap.
Refrigerate until thickened, about 20-30 minutes.
Spread 1 Tablespoon ganache onto cooled cookies.
Top with rainbow chocolate chunks.

Notes

Expert Tips:

Make sure that you have dutch process cocoa powder and not natural process!
Once the batter is made, work quickly! If the batter sits too long, you won’t get the shiny crust on your cookies.
To ensure each cookie is the same size, use a cookie scoop.
The less you bake the cookies, the more fudge-y they will be.
The cookies need to be completely cooled before frosting them!
When making the ganache, be very careful to not overheat it.
When you cover the ganache with plastic wrap before refrigerating it, make sure the plastic touches the surface of the ganache.
If the ganache is too cold, it will not spread well onto the cookies. If you think it’s too cold/thick to spread, you can set it out at room temperature for 10-30 minutes (depending on how cold it is and how warm your kitchen is) to allow it to warm up enough to spread.

Nutrition