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cosmic brownie cookies

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These fudgy brownie cookies are inspired by Little Debbie cosmic brownies, although very loosely inspired. These are incredibly rich and more “grown up”. The cookie is technically a brownie, but it’s spiked with coffee and studded with dark chocolate. The ganache on top is so indulgent and rich with an almost smoky flavor that pairs so well with the brownie. Together it’s the perfect bite.

Ingredients

Scale

brownie cookie

113g unsalted butter (salted is fine)

113.5g (4 oz.) dark chocolate, like Ghirardelli 60% chips or bars

2 tsp instant coffee, like Folger’s

1 tsp Diamond Crystal kosher salt, or 1/2 tsp regular salt

150g (3/4 cup) granulated sugar

110g (1/2 cup) brown sugar

2 eggs

1 tsp vanilla bean paste or extract

46g (1/2 cup) Dutch process cocoa powder

90g (3/4 cup) all purpose flour

1/2 tsp baking powder

180g (1 cup) chopped chocolate or chocolate chips, like Ghirardelli 60%

ganache

180g dark chocolate (Ghirardelli 60%) (a heaping cup)

180g heavy whipping cream (3/4 cup)

120g (1 cup) powdered sugar

1 tsp vanilla bean paste or extract

1/2 tsp Diamond Crystal kosher salt, or 1/4 tsp regular salt

Instructions

make the cookies

Preheat the oven to 350 F.

To a small saucepan, add the butter and the chocolate chips. Melt on a low heat, stirring and being careful not to overheat the chocolate. The butter will melt more quickly, and once it’s melted, take it off the heat and stir until the rest of the chocolate is melted. Stir in the instant coffee. Set this aside.

To a mixing bowl, add the eggs, sugars, and salt. Mix with a hand mixer on medium-high speed until it is thick and mousse-y, about three minutes.

Pour the chocolate/butter mixture into the whipped eggs and fold gently until the chocolate and eggs are combined.

Using a fine mesh sieve, sift the cocoa powder and the flour into the mixture. It’s very important to sift cocoa powder, because it almost always has a lot of lumps. Gently fold in the chocolate chips.

Scoop the cookies with a #30 cookie scoop onto a parchment lined baking sheet. Bake the cookies for 10-12 minutes. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Moving them prematurely will cause them to fall apart.

This recipe makes about 18-20 cookies that are about 2 1/2″ in diameter when using a #30 scoop.

make the ganache

While the cookies are baking and cooling, make the ganache.

Warm the cream gently until steaming before pouring over the chocolate. Let sit for a couple minutes before gently whisking together until smooth. Set aside to come to room temperature.

Once the cookies are cooled, frost with the ganache. Sprinkle with rainbow bit chips.

Store in an airtight container. (These are especially good chilled.)

Notes

    • Mise en place’ is a French phrase with the idea of putting everything in its place before beginning to make a recipe. It helps everything to go smoothly and eliminates so much possible stress. Getting all of your supplies and ingredients together before ever starting the recipe will help tremendously.

    • Weigh your ingredients, particularly the flour. It is the most important measurement in this recipe to weigh. Flour can be off in volume measurements by up to 30g, which is a quarter cup! Having incorrect flour measurements can cause your cookies to spread too much or, alternatively, be dry and crumbly. Weighing your ingredients makes everything so much easier, as you don’t have to wash all the measuring cups at the end. However, I do not use the scale to weigh out teaspoon or tablespoon measurements for things like baking powder, salt, vanilla, or cornstarch, for example.

    • For perfectly round cookies, use a large metal cookie cutter to scoot the hot cookies into shape. I’m addicted to doing this.

Find it online: https://linenandgray.com/tiramisu-brownie-cookies/