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Cosmic Brownie Cookies

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These Cosmic Brownie Cookies combine the best of brownies and cookies, offering a soft, fudgy center topped with a decadent chocolate ganache and sprinkled with vibrant rainbow chips. Perfect for satisfying your chocolate cravings and adding a touch of nostalgia to your baking.

Ingredients

Scale

For the Cookies:

  • 1 cup (226g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons light corn syrup
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (85g) dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt

For the Ganache:

  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream

For Topping:

  • 1/4 cup rainbow candy-coated chocolate chips or mini M&M’s

Instructions

  • Prepare the Dough:
    • In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
    • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and light corn syrup.
    • In a separate bowl, sift together the flour, dark cocoa powder, baking soda, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Chill the Dough:
    • Cover the dough and refrigerate for at least 30 minutes to help prevent excessive spreading during baking.
  • Bake the Cookies:
    • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
    • Slightly flatten each dough ball to form a disc shape.
    • Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare the Ganache:
    • Place the semi-sweet chocolate chips in a heatproof bowl.
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
    • Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to melt the chocolate.
    • Stir the mixture until smooth and glossy. Allow the ganache to cool slightly to thicken.
  • Assemble the Cookies:
    • Once the cookies have cooled, spoon a generous amount of ganache onto the center of each cookie, spreading it slightly towards the edges.
    • Immediately sprinkle the rainbow candy-coated chocolate chips or mini M&M’s on top of the ganache.
  • Set and Serve:
    • Allow the ganache to set at room temperature or place the cookies in the refrigerator for a quicker set.
    • Enjoy these delightful Cosmic Brownie Cookies with a glass of milk or your favorite beverage.

Notes

  • Chilling the dough helps maintain the cookie’s shape and prevents excessive spreading during baking.
  • Using dark cocoa powder provides a richer chocolate flavor, but regular unsweetened cocoa powder can be substituted if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://recipe.newsvks.com/cosmic-brownie-cookies/