Cosmic Brownie Cookies

Serves 8
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Directions

  1. 1Cream softened butter with both sugars until light and fluffy (2-3 mins).
  2. 2Cream softened butter with both sugars until light and fluffy (2-3 mins).
  3. 3Cream softened butter with both sugars until light and fluffy (2-3 mins).
  4. 4Beat in the egg, corn syrup, and vanilla until fully combined.
  5. 5Beat in the egg, corn syrup, and vanilla until fully combined.
  6. 6Beat in the egg, corn syrup, and vanilla until fully combined.
  7. 7In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  8. 8In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  9. 9In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  10. 10Add the dry ingredients to the wet ingredients and mix until just combined.
  11. 11Add the dry ingredients to the wet ingredients and mix until just combined.
  12. 12Add the dry ingredients to the wet ingredients and mix until just combined.
  13. 13Chill the dough for at least 30-60 minutes.
  14. 14Chill the dough for at least 30-60 minutes.
  15. 15Chill the dough for at least 30-60 minutes.
  16. 16Scoop about 2-3 tbsp of dough for each cookie.
  17. 17Scoop about 2-3 tbsp of dough for each cookie.
  18. 18Scoop about 2-3 tbsp of dough for each cookie.
  19. 19Place cookie dough on a parchment lined baking sheet leaving ample space between each.
  20. 20Place cookie dough on a parchment lined baking sheet leaving ample space between each.
  21. 21Place cookie dough on a parchment lined baking sheet leaving ample space between each.
  22. 22Bake at 350°F (175°C) for 9-12 min until edges are set and centers are still a little soft.
  23. 23Bake at 350°F (175°C) for 9-12 min until edges are set and centers are still a little soft.
  24. 24Bake at 350°F (175°C) for 9-12 min until edges are set and centers are still a little soft.
  25. 25Cool for ~10-15 minutes on the pan before transferring to a wire rack to cool completely.
  26. 26Cool for ~10-15 minutes on the pan before transferring to a wire rack to cool completely.
  27. 27Cool for ~10-15 minutes on the pan before transferring to a wire rack to cool completely.
  28. 28To make the ganache, melt the chocolate and heavy cream together.
  29. 29To make the ganache, melt the chocolate and heavy cream together.
  30. 30To make the ganache, melt the chocolate and heavy cream together.
  31. 31Microwave in 15-second intervals, stirring in between until smooth.
  32. 32Microwave in 15-second intervals, stirring in between until smooth.
  33. 33Microwave in 15-second intervals, stirring in between until smooth.
  34. 34Cover with plastic wrap and let it cool until thickened/spreadable.
  35. 35Cover with plastic wrap and let it cool until thickened/spreadable.
  36. 36Cover with plastic wrap and let it cool until thickened/spreadable.
  37. 37You can place it in the fridge to speed it up.
  38. 38You can place it in the fridge to speed it up.
  39. 39You can place it in the fridge to speed it up.
  40. 40Spread ganache over the cooled cookies and top with rainbow candy chips.
  41. 41Spread ganache over the cooled cookies and top with rainbow candy chips.
  42. 42Spread ganache over the cooled cookies and top with rainbow candy chips.

Ingredients

  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.75 cup brown sugar, packed
  • 0.75 cup brown sugar, packed
  • 2 tbsp granulated sugar
  • 2 tbsp granulated sugar
  • 2 tbsp granulated sugar
  • 1 egg, room temp
  • 1 egg, room temp
  • 1 egg, room temp
  • 1 tbsp light corn syrup
  • 1 tbsp light corn syrup
  • 1 tbsp light corn syrup
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.25 cups all-purpose flour, spooned & leveled or weighed (don’t pack it in)
  • 1.25 cups all-purpose flour, spooned & leveled or weighed (don’t pack it in)
  • 1.25 cups all-purpose flour, spooned & leveled or weighed (don’t pack it in)
  • 0.3333333333333333 cup unsweetened cocoa powder (I used regular/natural but recommend dutch cocoa if you have!)
  • 0.3333333333333333 cup unsweetened cocoa powder (I used regular/natural but recommend dutch cocoa if you have!)
  • 0.3333333333333333 cup unsweetened cocoa powder (I used regular/natural but recommend dutch cocoa if you have!)
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp unsweetened cocoa powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.75 cup semisweet chocolate chips/chopped chocolate
  • 0.75 cup semisweet chocolate chips/chopped chocolate
  • 0.75 cup semisweet chocolate chips/chopped chocolate
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • Rainbow candy chips
  • Rainbow candy chips
  • Rainbow candy chips

Equipment

parchment lined baking sheetwire rackmicrowave

Tips

  • I flatten them just a tiny bit (like thick discs) for a more even spread.