Description
Cosmic Brownie Cookies are rich, fudgy chocolate cookies loaded with both semi-sweet and rainbow-coated chocolate chips for a colorful, delightful treat. These cookies boast a soft center with a slightly crackled top, combining the indulgence of a brownie with the convenience of a cookie, perfect for parties or everyday snacking.
Ingredients
Scale
Dry Ingredients
- 3 ¾ cups all-purpose flour
- 1 cup cocoa powder
- 1 Tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon Kosher salt
Wet Ingredients
- 1 ½ cups butter (room temperature)
- 1 ½ cups light brown sugar (packed)
- ½ cup white granulated sugar
- 3 large eggs
- 2 Tablespoons light corn syrup
- 1 Tablespoon pure vanilla extract
- â…” cup heavy cream
Add-ins
- 2 cups semi-sweet chocolate chips
- â…“ cup rainbow coated chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and Kosher salt. Set this mixture aside for now.
- Cream Butter and Sugars: Using an electric mixer, cream together the room temperature butter, white granulated sugar, and light brown sugar until the mixture is light and fluffy. This aeration is key for a tender cookie.
- Add Eggs and Flavorings: Beat in the eggs one at a time followed by the vanilla extract and light corn syrup, mixing until the mixture is smooth and combined.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing until a soft cookie dough forms. Avoid overmixing to keep the texture tender.
- Shape the Cookies: Divide the dough evenly into 12 portions. Roll each portion into a ball by hand, making sure they are roughly the same size for even baking.
- Arrange on Baking Sheet: Place the cookie dough balls onto the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
- Flatten the Dough: Gently flatten each cookie ball into a slightly rounded circle using the palm of your hand or the bottom of a glass. They should not be perfectly flat to maintain a chewy center.
- Bake: Bake in the preheated oven for 15 to 17 minutes, or until the cookies begin to crack on the top and the centers are set but still soft. The cookies will firm up further as they cool.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter for easier creaming and better texture.
- Light corn syrup adds moistness and helps prevent the cookies from drying out.
- The combination of semi-sweet and rainbow-coated chocolate chips adds both flavor and a fun visual element.
- Do not overbake; the centers should still look slightly soft for a chewy cookie.
- Allow the cookies to cool completely for the best texture and flavor.
