Yield: 10 Cookies
Cosmic Brownie Crumbl Cookie Recipe
This decadent Cosmic Brownie Crumbl Cookie Recipe starts with a rich brownie cookie with crisp edges and a soft center. Topped with sweet chocolate ganache and rainbow chocolate chip sprinkles, it’s a fun, gourmet cookie recipe you’ll love!
Ingredients
For the Cookies
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar
- 1 stick, 8 tablespoons salted butter
- 1 cup semi-sweet chocolate chips
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
- Rainbow Chocolate Chips
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Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk to combine the flour, cocoa powder, baking powder, and cream of tartar.
- In a saucepan over medium heat, melt the butter and semi-sweet chocolate chips, stirring until chocolate chips are all melted and well incorporated. Remove from heat and set aside.
- In the bowl of a stand mixer, fitted with the whisk attachment, add the eggs, vanilla, brown sugar, and granulated sugar and whisk for 3-5 minutes, until the mixture is airy and has doubled in size.
- Change the whisk attachment to the paddle attachment. Slowly add the butter and chocolate mixture to the egg mixture. Once combined, add the dry ingredients to the stand mixer and mix until just combined. Do not over mix.
- Using a large cookie scoop, scoop 10 even-sized balls (about 3 tablespoons of dough) on the parchment-lined baking sheets. Using the bottom of a glass or measuring cup, press the cookies flat, about ½ inch thick
- Bake cookies for 10 minutes, until the edges are set, remove, and allow to cool completely.
- To make chocolate topping: Add the chocolate chips and cream to a microwave-safe bowl. Heat in 30-second increments, stirring every 30 seconds, until the chocolate is fully melted and smooth. Scoop 1 tablespoon of chocolate on top of each cooled cookie. Sprinkle immediately with rainbow chips. Enjoy!
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Notes
- Storage: You can store these cookies for up to three days in an airtight container at room temperature. To avoid smudging the ganache filling, keep them in a hard-sided airtight container, or place them on a cake stand or other lidded platter.
- Shaping: Make sure to flatten the cookie dough before baking, or they will not flatten like in the photos.
- Butter: If you want to use unsalted butter, add 1/2 teaspoon of salt to the cookie dough. The salt is important for bringing out the chocolate flavors while cutting the sweetness.
- Heavy Cream: This helps the ganache harden. If you use half and half or another substitute, you may find yourself with ganache that is runny or overly soft.
Nutrition
Serving: 1, Calories: 451kcal, Carbohydrates: 74g, Protein: 7g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Cholesterol: 47mg, Sodium: 131mg, Fiber: 4g, Sugar: 44g