Description
Cosmic brownie cookies deliver nostalgic childhood memories with a gourmet twist. Rich chocolate ganache nestles inside fudgy brownie-inspired cookies, creating an irresistible treat that blends playful indulgence with sophisticated flavor.
Ingredients
Scale
Ganache:
Main Chocolate Ingredients:
- 3.5 ounces (100 grams) good quality chocolate (mix of 35% milk and 57% semisweet)
Cream Ingredient:
- ¼ cup (60 grams) heavy cream
Cookies:
Dry Ingredients:
- 2 cups (250 grams) all-purpose flour
- 6 tablespoons (40 grams) Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Chocolate Ingredient:
- 4 ounces (110 grams) good quality semisweet chocolate (50-60%)
Butter and Sugar Ingredients:
- ¾ cup (1 ½ sticks/170 grams) unsalted butter, room temperature
- 1 cup (220 grams) packed brown sugar
- ½ cup (100 grams) granulated sugar
Egg and Flavoring Ingredients:
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Topping:
- Rainbow bit chips or sprinkles
Instructions
- Craft the luxurious ganache center by nestling chopped chocolate in a heat-resistant vessel.
- Gently warm cream until delicate bubbles emerge, avoiding aggressive boiling.
- Cascade the heated cream over chocolate and allow a brief 30-second rest before whisking into a silky, uniform mixture.
- Chill the ganache for approximately 25-35 minutes until reaching a thick, spreadable consistency reminiscent of creamy peanut butter.
- Carefully deposit small ganache portions onto a parchment-lined tray, creating approximately 24 smooth discs.
- Transfer ganache rounds to the freezer, allowing them to solidify for a minimum of 30 minutes.
- Combine dry ingredients – flour, cocoa powder, baking soda, and salt – in a mixing bowl.
- Melt semisweet chocolate using a double boiler or microwave, exercising caution with low, controlled heat.
- Using a stand mixer, cream butter and sugars until achieving a light, airy texture.
- Incorporate eggs individually, ensuring thorough integration after each addition.
- Blend in vanilla extract and cooled chocolate, creating a rich, glossy mixture.
- Gradually fold dry ingredients into the wet mixture, mixing just until harmonized.
- Encase dough in plastic wrap and refrigerate for 25-35 minutes to enhance flavor development.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Divide dough into small, uniform balls and gently flatten into disk shapes.
- Position a frozen ganache disc at the center of each dough circle.
- Carefully seal edges, transforming each into a compact, rounded cookie.
- Generously coat cookie tops with vibrant sprinkles.
- Arrange cookies on prepared baking sheets, maintaining ample spacing.
- Bake for 9-11 minutes until tops appear puffy and lose their initial sheen.
- While cookies remain warm, use a large round cutter to sculpt perfectly circular edges.
- Allow cookies to rest on baking sheet for 10 minutes before transferring to a cooling rack.
Notes
- Prepare ganache in advance and freeze for at least 30 minutes to ensure easy handling during cookie assembly.
- Chill cookie dough for 20-30 minutes to prevent spreading and maintain a perfect shape during baking.
- Work with cold ganache and dough to create clean, defined cookie edges and prevent messy filling.
- Use parchment paper to prevent sticking and ensure easy removal of delicate chocolate cookies.
- Swirl cookies with a round cookie cutter immediately after baking to achieve a professional, uniform appearance.
- Allow cookies to cool completely on a wire rack to maintain their crisp texture and prevent soggy bottoms.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg