Description
Delight in these Cosmic Brownie Cookies, a perfect hybrid of rich brownie flavor and classic cookie texture. Packed with a deep cocoa punch, chocolate chips, and a pop of colorful rainbow chips, these cookies are soft, fudgy, and irresistibly delicious—ideal for any chocolate lover’s treat collection.
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
Mix-ins
- 2 cups semi-sweet chocolate chips
- â…“ cup rainbow coated chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and kosher salt; set aside.
- Cream Butter and Sugars: Using an electric mixer, beat the softened butter, white sugar, and light brown sugar together until the mixture is fluffy and light in texture.
- Add Eggs and Flavors: Incorporate the eggs, vanilla extract, and light corn syrup into the creamed butter mixture, mixing thoroughly.
- Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until a soft cookie dough forms—avoid overmixing.
- Portion the Dough: Divide the dough into 12 equal portions, rolling each into a ball with your hands.
- Arrange on Cookie Sheet: Place the cookie dough balls onto the lined cookie sheets approximately 2 inches apart to allow for spreading.
- Shape Cookies: Gently flatten each ball into a slightly rounded disc using the palm of your hand or the bottom of a glass.
- Bake: Bake the cookies for 15-17 minutes until they start to crack on top and the centers are set but still soft, not wet. Remove from the oven and allow them to cool on the sheet.
- Cool and Serve: Let the cookies cool completely on a wire rack to finish setting. Optionally, frost or decorate as desired before serving.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugars.
- Do not overbake; cookies should be soft and fudgy inside.
- You can substitute rainbow chips with your favorite candy-coated chocolates or omit them for a classic brownie cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra moisture and a richer flavor, you may briefly heat the heavy cream and mix it with the chocolate chips before incorporating them if desired.
