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Cosmic Brownie Cookies

Cosmic Brownie Cookies


Ingredients

 

For the Cookie:

  • 1 cup unsalted butter, softened (225 g)
  • 1 cup packed light brown sugar (200 g)
  • ¼ cup granulated sugar (50 g)
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 4 teaspoons Rising Star Vanilla Bean Paste (20 g)
  • 1⅓ cups all-purpose flour (170 g)
  • ½ cup cake flour (60 g)
  • ½ cup Rising Star Cocoa Powder (100 g)
  • ½ teaspoon baking soda (5 g)
  • ½ teaspoon fine sea salt (5 g)

For the Ganache:

  • 1 cup (170g) semi-sweet chocolate chips (or finely chopped chocolate)
  • 1/2 cup (120g) heavy cream
  • 1 tablespoon (14g) unsalted butter, room temperature
  • 1/3 cup rainbow candy-coated chocolate chip sprinkles

 

 

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy.

  2. Add the eggs and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.

  3. In a separate bowl, whisk together the all-purpose flour, cake flour, cocoa powder, baking soda, and salt.

  4. Add the dry ingredients to the wet ingredients and mix just until combined. The dough will be thick and soft.

  5. Cover the dough and chill for 45 to 60 minutes. This helps the cookies stay thick and fudgy.

  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

  7. Scoop the dough into portions about 3 tablespoons each, roughly 65 grams, and space them evenly on the baking sheet.

  8. Bake for 10 to 12 minutes, until the edges are set but the centers look slightly underbaked. Do not overbake.
  9. If slightly puffed up and you prefer them flatter, you can bang them on the counter immediately after taking them out of the oven. Use a round cookie cutter to shape them into an even circle.
  10. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack to cool completely or frost.
  11. While the cookies cool, make the ganache: Heat the heavy cream until warm and just simmering (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl and let sit untouched for 2 minutes. Whisk until smooth and glossy, then whisk in the 1 tablespoon of room-temperature butter.
  12. Let the ganache sit for 5-10 minutes to thicken slightly into a spreadable consistency.
  13. Top each completely cooled cookie with a generous tablespoon of ganache, spread it close to the edges, and immediately sprinkle with the rainbow candy chips before the ganache sets.


Recipe: @lovevivvv

Photography: @lovevivvv

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