Cosmic Brownie Cookies

Cookies covered in chocolate ganache and rainbow chips on parchment paper.

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Cosmic Brownie Cookies

Soft, chewy and fudgy chocolate cookies are covered in homemade chocolate ganache and rainbow sprinkle chips! These are a fun twist on cosmic brownies, everyone's favorite childhood snack!

Prep Time15

Cook Time9

chill time1

Total Time1 24

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 376kcal

Author: Ella Gilbert

Ingredients

Cookies

½ cup unsalted butter room temperature
½ cup white sugar
½ cup light brown sugar
1 large egg room temperature
1 large egg yolk room temperature
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 ¾ cups all purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
⅓ cup dutch processed cocoa powder

Chocolate Ganache

⅔ cup Heavy Cream
3.7 oz Semisweet Chocolate chopped
Rainbow Chips

Metric - US Customary

Instructions

In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the sugar and light brown sugar for 2 minutes. It should be light, fluffy, and have turned a slightly paler color.
½ cup unsalted butter, ½ cup white sugar, ½ cup light brown sugar
Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Add the egg, egg yolk and vanilla extract, then beat again on medium speed for 1 minute until combined.
1 large egg, 1 teaspoon vanilla extract, 1 large egg yolk
Stop the mixer and add all of your dry ingredients - flour, baking powder, baking soda, salt and cocoa powder. Beat on low speed so the dry ingredients don't go flying out! Make sure to stop the mixer and scrape the sides and bottom of the bowl again so everything gets mixed together.
1 teaspoon kosher salt, 1 ¾ cups all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ⅓ cup dutch processed cocoa powder
Place in the fridge for 45-60 minutes - note this is a sticky dough so the chilling will help with scooping!
Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper.
Scoop out 3 heaping tablespoons of dough cookie and place them on the prepared baking sheet.
Bake the cookies for 8-10 minutes. While one sheet is baking, I place the other sheet in the fridge.
Let the cookies cool on the baking sheet completely before moving to the next step.
Place the chopped chocolate in a large bowl.
3.7 oz Semisweet Chocolate
Heat the heavy cream in a saucepan over medium-low heat or microwave until it simmers. Make sure it does not boil!
⅔ cup Heavy Cream
Pour the hot heavy cream over the chopped chocolate and sit for 5 minutes.
Stir the chocolate and cream mixture with a rubber spatula until completely smooth. If it still has pieces of chocolate, place it in the microwave in 10-second increments, stirring after each one gently, until melted.
Spoon the ganache over the cooled chocolate cookies and use a small offset spatula to spread it over the cookies. Immediately sprinkle over the rainbow chips. Let the ganache set before enjoying.
Rainbow Chips

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. .

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm using Diamond Crystal Kosher Salt and not Morton Kosher Salt which is too salty for this recipe!

Chilling: I have tested these cookies by chilling the cookie dough, but you could probably get away with not chilling the cookie dough! They will spread more in the oven so please keep that in mind.

Rainbow Chips: I found these rainbow chips on Amazon. Feel free to swap them out for mini chocolate chips or sprinkles.

Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 3 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.

Nutrition