Fudgy Cosmic Brownie Cookies
This isn't your average grocery store snack; these are dense, fudgy, and unapologetically rich brownie cookies. A masterclass in childhood nostalgia, perfected.
Prep: 10 minutesCook: 11-12 minutesServes 16
Cookies
| Item | Quantity |
|---|---|
| Unsalted Butter— softened | 226g (2 stick) |
| Light Brown Sugar | 200g (1 cup) |
| Granulated Sugar | 100g (1/2 cup) |
| Large Egg | 2 count (100g) |
| Vanilla Extract | 2 tsp |
| Light Corn Syrup | 60g (4 tbsp) |
| Baking Soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Dark Cocoa Powder— I use Hershey's Special Dark | 90g (1 cup) |
| All-Purpose Flour | 300g (2 1/2 cup) |
Steps
- Preheat oven to 350°F.
- In a large bowl, use an electric mixer on medium-high speed to cream the softened unsalted butter, light brown sugar, and granulated sugar for 2 minutes until light and fluffy.
- Add the egg, vanilla extract, and light corn syrup and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
- Add in the baking soda and salt and mix for another 5-10 seconds until combined.
- Lastly, add the dark cocoa powder and all-purpose flour and mix on medium until combined.
- Scoop dough into 1/4 cup sized scoops, roll into balls, then gently flatten each dough ball into a 1/2" thick disc — this will help them spread instead of be puffy.
- Bake at 350°F for 11-12 minutes, using two baking sheets or baking in batches if necessary. Do not overbake — the centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking. Allow to fully cool before decorating.
Ganache and Assembly
| Item | Quantity |
|---|---|
| Semi-Sweet Chocolate Chips | 270g (1 1/2 cup) |
| Heavy Cream | 120g (1/2 cup) |
| Rainbow Chip Sprinkles | 2 count |
Steps
- In a medium-sized, heat-safe bowl (cereal bowl sized), place the semi-sweet chocolate chips.
- In a separate medium-sized bowl or large liquid measuring cup, heat the heavy cream in the microwave for 30-45 seconds, or until it begins to bubble — ensure your measuring cup or bowl is at least 4x taller than the milk line, as it will expand when heating and can easily overflow.
- Use a hot pad to carefully remove the milk from the microwave and pour over the chocolate chips — do not stir yet! Use a fork to press down the chips so that they're fully covered with the cream. Allow to sit for about 3 minutes, then use a fork to stir; it will be thick and will likely look like it's not going to mix together but keep at it until smooth & creamy. If your mixture doesn't melt down, microwave in 10 second increments at 50% power, stirring in between each increment until smooth.
- Spoon 1 tablespoon of chocolate ganache on each cookie and top with rainbow chip sprinkles. Place in refrigerator for 30-60 minutes to help the ganache harden. Enjoy chilled for the perfectly fudgy & dense texture, or keep them at room temperature for up to 2 days.
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