Growing up Miss Little Debbie was on speed dial for me. I mean me and her were friends through and through. Swiss Rolls, Nutty Buddy, and of course Cosmic Brownies. What kid wouldn't love a chocolate brownie topped with fudge and the most colorful chocolate chips you'll ever see. It was magical. Unfortunately, time passed and me and Miss Debbie grew apart. I haven't had a cosmic brownie in like twenty years so I knew I was due to taste that chocolate goodness once again. I wanted to recreate it at home in cookie form. These cookies are phenomenal. I use my usual chocolate cookie base, top it with homemade ganache and rainbow chips and boy oh boy was it delicious. Full of chocolate flavor, not overly sweet and super soft, thick cookie. This is one you have to try.
Why You Should Make This Recipe:
- No Chill Recipe
- Delicious Nostalgia
- A Favorite for Kids
Ingredients:
- Cold Brown Butter - Adds nutty flavor and the key to thick cookies
- Sugar - I'm using granulated, light brown and dark brown sugars
- Eggs - One extra yolk adds richness
- All Purpose Flour - You can also use a mixture of cake and bread flour
- Baking Powder and Baking Soda - Our leaveners
- Cornstarch - The key to a thick and soft cookie
- Salt - Brings out the rest of the flavors and balances sweetness
- Coffee Granules - Brings out the chocolate flavor even more
- Cocoa Powder - Makes it a chocolate cookie
- Heavy Cream - For our ganache
- Chocolate - I use semi sweet and bittersweet Ghirardelli bars
- Chocolate Chips - Adds even more chocolate because we can't have enough
- Rainbow Chips - You can find these at your local bulk candy store or online
- Milk - To add more moisture to the cookie
How to Make Homemade Cosmic Cookies:
- Combine the flour, cornstarch, baking powder and baking soda, salt, coffee granules, cocoa powder and chocolate chips all together in a bowl and set aside.
- Preheat the oven to 350F and prep a baking sheet by lining it with parchment paper and spraying it with cooking spray.
- Cream the cold butter for a few minutes until softened and sticking to sides of the bowl. On medium-low, gradually add in the sugars. Then, add in the eggs and mix to combine.
- Turn the mixer off and dump in the dry ingredients all at once then turn on to the lowest setting before bumping back up to medium-low. Mix for 30 seconds or until just combined and flour streaks are still visible.
- Add in the milk and combine for another few seconds until no more flour shows and the mixture resembles cookie dough. Don't overmix!
- Use a large ice cream scoop or two spoons to scoop out the dough onto your prepared baking sheet.
7. Bake for 10 minutes and remove from the oven. Tap the baking sheet gently but firmly a few times on the counter once it's out of the oven. You can also use the back of a large spatula to flatten the tops. Then let the cookies cook on the pan out of the oven for a couple more minutes before moving to a wire rack to cool.
8. Microwave or heat up the heavy cream. Then pour over the chopped chocolate in a medium-sized bowl. Let the mixture sit for five minutes before stirring well. Continue stirring until the mixture resembles a shiny chocolate sauce. The more you mix, the shinier it will be. Once you have the ganache done, set it aside at room temp to cool slightly.
9. Once the ganache is slightly cooled, spoon over a bit over the cookie and swirl with an offset spatula or the back of a spoon. Sprinkle a few rainbow chips over the top. Allow ganache to set for another 15 minutes or so and then enjoy!
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Homemade Cosmic Cookies
Ingredients
- 142 grams brown butter cold
- 5 ounces dark brown sugar
- 2 ounces light brown sugar
- 2 ounces granulated sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- ⅛ teaspoon coffee granules
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon cornstarch
- 143 grams all purpose flour
- 98 grams cocoa powder
- ¾ cup semi sweet and bittersweet chocolate chips
- ½ teaspoon milk
Ganache
- 6 ounces heavy cream warm
- 6 ounces semisweet and bittersweet chocolate chopped
Rainbow Chips
- ¼ cup rainbow chips
Instructions
- Combine the flour, cornstarch, baking powder and baking soda, salt, coffee granules, cocoa powder and chocolate chips all together in a bowl and set aside.
- Preheat the oven to 350F and prep a baking sheet by lining it with parchment paper and spraying it with cooking spray.
- Cream the cold butter for a few minutes until softened and sticking to sides of the bowl. On medium-low, gradually add in the sugars. Then, add in the eggs and mix to combine.
- Turn the mixer off and dump in the dry ingredients all at once then turn on to the lowest setting before bumping back up to medium-low. Mix for 30 seconds or until just combined and flour streaks are still visible.
- Add in the milk and combine for another few seconds until no more flour shows and the mixture resembles cookie dough. Don't overmix!
- Use a large ice cream scoop or two spoons to scoop out the dough onto your prepared baking sheet.
- Bake for 10 minutes and remove from the oven. Tap the baking sheet gently but firmly a few times on the counter once it's out of the oven. Then let the cookies cook on the pan out of the oven for a couple more minutes before moving to a wire rack to cool.
- Microwave or heat up the heavy cream. Then pour over the chopped chocolate in a medium-sized bowl. Let the mixture sit for five minutes before stirring well. Continue stirring until the mixture resembles a shiny chocolate sauce. The more you mix, the shinier it will be. Once you have the ganache done, set it aside at room temp to cool slightly.
- Once the ganache is slightly cooled, spoon over a bit over the cookie and swirl with an offset spatula or the back of a spoon. Sprinkle a few rainbow chips over the top. Allow ganache to set for another 15 minutes or so and then enjoy!
Notes
- You can freeze the finished cookies for up to six months in a container. Leave the ganache and sprinkles off until you decide to have them.
- Store in sealed container for up to four days, but best within the first couple of days.
- Use anywhere from ½ cup to ¾ cup chocolate chips in recipe. It's up to you.
- Don't overmix and don't overbake.
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