Your favorite childhood snack turned into the ultimate cookie! #cookierecipe
If you grew up loving those fudgy cosmic brownies from the lunchbox aisle, then these Cosmic Brownie Cookies are going to be your new favorite cookie recipe. They start with my chewy double chocolate cookies and get topped with a silky chocolate ganache and rainbow chips for that classic cosmic brownie look and flavor.
Find the full printable recipe here: https://www.bostongirlbakes.com/cosmic-brownie-cookies/
Ingredients
For the cookies
2 ¾ cups (330 g) all purpose flour spooned and leveled
⅔ cup (56 g) Dutch process cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, melted
1 cup (213 g) packed light brown sugar
1 cup (200 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
For the topping
½ cup (120 ml) heavy cream
8 ounces semi sweet chocolate chopped
Rainbow chips
Instructions
Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt and set aside. 2 ¾ cups (330 g) all purpose flour ⅔ cup (56 g) Dutch process cocoa powder 2 teaspoons cornstarch 1 teaspoon baking soda ½ teaspoon salt
Combine the butter and sugars. In a second bowl whisk together melted butter granulated sugar, and brown sugar. 1 cup (2 sticks, 226 g) unsalted butter, 1 cup (213 g) packed light brown sugar 1 cup (200 g) granulated white sugar
Add eggs and vanilla. Add eggs and whisk to combine. Whisk in vanilla until evenly combined. 2 large eggs 2 teaspoons vanilla extract
Add the dry ingredients. Stir in the flour mixture and chocolate chips and stir just until just combined. 12 ounces semi-sweet chocolate chips
Chill the cookies. You can scoop the cookies before chilling or chill the entire bowl. If scooping before hand, use a #20 cookie scoop and scoop . Cover and refrigerate dough for at least two hours, up to overnight.
Shape cookies. You may need to allow the dough to sit out for a few minutes in order to scoop. Using a #20 cookie scoop scoop the cookie dough (3 Tablespoons).
Preheat and prepare cookie sheets. Preheat oven to 350oF (177oC). Place chilled cookie dough balls on to a parchment lined baking sheet, spaced about 2 inches apart.
Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes until edges are set and middles are puffy. Remove from the oven. I like to use a large drinking glass or round cookie cutter and shape the cookies to make perfectly round as soon as they come out (simply place the cup or cutter over the cookie and rotate to make the cookies perfectly round). I also like to top each warm cookie with a few additional chocolate chips for a pretty presentation. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make ganache. In a microwave safe bowl heat heavy cream until very hot (steaming not boiling). This can vary depending on microwave but 30 seconds to 1 minute). Then add chocolate chips. Do not stir for 3 minutes. Then stir smooth. Spread each cookie with the ganache and sprinkle on rainbow chips. ½ cup (120 ml) heavy cream 8 ounces semi sweet chocolate Rainbow chips
#cookies #easyrecipe
Find the full printable recipe here: https://www.bostongirlbakes.com/cosmic-brownie-cookies/
Ingredients
For the cookies
2 ¾ cups (330 g) all purpose flour spooned and leveled
⅔ cup (56 g) Dutch process cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, melted
1 cup (213 g) packed light brown sugar
1 cup (200 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
For the topping
½ cup (120 ml) heavy cream
8 ounces semi sweet chocolate chopped
Rainbow chips
Instructions
Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt and set aside. 2 ¾ cups (330 g) all purpose flour ⅔ cup (56 g) Dutch process cocoa powder 2 teaspoons cornstarch 1 teaspoon baking soda ½ teaspoon salt
Combine the butter and sugars. In a second bowl whisk together melted butter granulated sugar, and brown sugar. 1 cup (2 sticks, 226 g) unsalted butter, 1 cup (213 g) packed light brown sugar 1 cup (200 g) granulated white sugar
Add eggs and vanilla. Add eggs and whisk to combine. Whisk in vanilla until evenly combined. 2 large eggs 2 teaspoons vanilla extract
Add the dry ingredients. Stir in the flour mixture and chocolate chips and stir just until just combined. 12 ounces semi-sweet chocolate chips
Chill the cookies. You can scoop the cookies before chilling or chill the entire bowl. If scooping before hand, use a #20 cookie scoop and scoop . Cover and refrigerate dough for at least two hours, up to overnight.
Shape cookies. You may need to allow the dough to sit out for a few minutes in order to scoop. Using a #20 cookie scoop scoop the cookie dough (3 Tablespoons).
Preheat and prepare cookie sheets. Preheat oven to 350oF (177oC). Place chilled cookie dough balls on to a parchment lined baking sheet, spaced about 2 inches apart.
Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes until edges are set and middles are puffy. Remove from the oven. I like to use a large drinking glass or round cookie cutter and shape the cookies to make perfectly round as soon as they come out (simply place the cup or cutter over the cookie and rotate to make the cookies perfectly round). I also like to top each warm cookie with a few additional chocolate chips for a pretty presentation. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make ganache. In a microwave safe bowl heat heavy cream until very hot (steaming not boiling). This can vary depending on microwave but 30 seconds to 1 minute). Then add chocolate chips. Do not stir for 3 minutes. Then stir smooth. Spread each cookie with the ganache and sprinkle on rainbow chips. ½ cup (120 ml) heavy cream 8 ounces semi sweet chocolate Rainbow chips
#cookies #easyrecipe
