Cosmic Brownie Cookies
Say hello to this upgraded cookie version of your favorite childhood treat! These Cosmic Brownie Cookies are rich chocolate cookies with a shiny chocolate ganache frosting. They are topped with the traditional cosmic brownie chips, and make for a chocolate lovers heaven!
Servings: 20 cookies
Ingredients
For the cookies:
- 1 cup salted butter melted
- 1 ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cups all-purpose flour
- 2 tsp corn starch
- 1 cup cocoa powder I prefer dark chocolate cocoa powder, but use whatever you prefer!
- 1 tsp baking soda
- ½ tsp kosher salt
For the ganache frosting:
- 8 oz semi-sweet chocolate I like to use baking chocolate bars but you can use chocolate chips as well!
- ¾ cup heavy cream
- ½ tsp vanilla extract
- 1 cup cosmic brownie sprinkles
Instructions
For the cookies:
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 20 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°.
- Once the cookie dough has chilled, space each about 2 inches apart on a cookie sheet lined with parchment paper and bake for 9-10 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cookie rack to cool completely.
For the ganache:
- While the cookies are cooling, make the ganache. Break the chocolate up into pieces (unless using chocolate chips) and place in a heatproof bowl. Heat the cream in a small pot on the stove over medium heat until it starts to simmer. Pour over the chocolate and let it sit for 5 minutes. After 5 minutes, add in the vanilla extract and use a whisk to stir until completely smooth. Let cool for 15-30 minutes, or until it is a spreadable consistency.
- Once the cookies have completely cooled, spread the ganache overtop (2-3 tablespoons) leaving about ¼ of an inch of cookie around the edges. Sprinkle some of the sprinkles on top. Serve or refrigerate if you want the ganache completely set.