Description
These Gluten-Free Cosmic Brownie Cookies are a deliciously rich treat combining fudgy brownie batter with melty chocolate chips, all topped with a smooth chocolate ganache and colorful rainbow sprinkles. Perfectly chewy with a slightly shiny center, these cookies bring a cosmic twist to classic brownies while catering to gluten-free diets.
Ingredients
Scale
Cookie Dough
- 6 tablespoons butter (85 grams), cut into cubes
- 8 ounces dark chocolate chips (1 1/3 cups, 226 grams)
- ½ cup light brown sugar (100 grams)
- ⅓ cup granulated sugar (67 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup gluten-free measure-for-measure flour (40 grams)
- ¼ cup Dutch-processed cocoa powder (25 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips (120 grams/4.2 oz)
Ganache & Decoration
- 6 ounces dark chocolate chips (1 cup, 170 grams)
- 1 cup heavy whipping cream (8 oz, 237 ml)
- ¼ cup rainbow bit sprinkles (gluten-free)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
- Melt Butter & Chocolate: In a microwave-safe bowl, combine the butter and 8 ounces of dark chocolate chips. Microwave in 15-20 second intervals on low heat, stirring in between, until the mixture is smooth and fully melted. Set aside to cool slightly.
- Whip Eggs, Sugars & Vanilla: In a large mixing bowl, combine the brown sugar, granulated sugar, eggs, and vanilla extract. Using a hand mixer, beat on medium speed for 2-3 minutes until the mixture lightens in color, doubles in volume, and the sugars are nearly dissolved.
- Add Chocolate Mixture: Pour the cooled chocolate and butter mixture into the egg mixture. Mix until fully combined and smooth.
- Add Dry Ingredients: Add the gluten-free flour, Dutch-processed cocoa powder, baking powder, and salt to the wet ingredients. Mix until just combined. The dough should resemble a thick brownie batter.
- Fold in Mini Chocolate Chips: Gently fold the mini chocolate chips into the dough, distributing them evenly without overmixing.
- Scoop & Bake: Using a medium cookie scoop (about 1½ tablespoons per cookie), place 6-8 cookies on each prepared baking sheet, ensuring ample space for spreading. Bake for 9-11 minutes, until the edges are set but the centers remain slightly shiny. Let the cookies cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
- Prepare Ganache: In a microwave-safe container or small saucepan, heat the heavy cream until it just begins to boil. Remove from heat and add 6 ounces of dark chocolate chips. Let sit for 5-10 minutes without stirring, then stir until the ganache is smooth and glossy. Allow it to cool for 2-3 minutes to thicken slightly.
- Frost & Decorate: Working with a few cookies at a time, spoon 2-3 teaspoons of the ganache onto each cookie. Use an offset spatula to spread the ganache into a small circle, leaving a little border. Immediately top with rainbow sprinkles to decorate.
- Set & Serve: Allow the decorated cookies to set at room temperature for a few hours or speed up the process by chilling them. Once the ganache sets, serve and enjoy. Store leftovers in an airtight container at room temperature for 2-3 days or freeze for up to 2 months.
Notes
- For best results, use a gluten-free measure-for-measure flour blend to maintain texture and structure.
- Allow the chocolate and butter mixture to cool slightly before mixing with eggs to avoid scrambling.
- Do not overbake; cookies should have a slightly shiny center for fudgy texture.
- Ganache can be warmed gently if it thickens too much before spreading.
- Store cookies in airtight containers to maintain freshness and texture.
- These cookies can be frozen before or after ganache frosting for convenient make-ahead treats.
