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Melany

Double Chocolate Brownie Cookies for Dessert

There's nothing quite like the blissful combination of brownies and cookies, especially when they come together in one delightful treat: double chocolate brownie cookies. Imagine the rich, fudgy texture of a brownie with the convenience of a cookie. These cookies are perfect for any chocolate lover and make an impressive dessert for any occasion. Let's dive into the world of double chocolate brownie cookies and learn how to make this decadent dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 20 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 1 cup salted butter melted
  • 1 1/4 cups granulated sugar
  • 3/4 cup light brown sugar
  • 2 tsp vanilla extract
  • 2 eggs room temperature
  • 1 2/3 cups all-purpose flour
  • 2 tsp corn starch
  • 1 cup cocoa powder preferably dark chocolate
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
For the Ganache Frosting:
  • 8 oz semi-sweet chocolate
  • 3/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 cup cosmic brownie sprinkles

Method
 

  1. Preheat and Prepare: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
  2. Mix Wet Ingredients: In the bowl of a stand mixer, combine the melted butter, granulated sugar, light brown sugar, and vanilla extract. Mix on medium for 1 minute until smooth.
  3. Add Eggs: Add both eggs to the mixture and mix on low until fully incorporated.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, corn starch, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low until combined.
  5. Form the Cookies: Use a medium-sized cookie dough scoop (about 2-2.5 tablespoons) to form 20 even dough balls. Place them on the prepared baking sheet.
  6. Chill the Dough: Refrigerate the cookie dough for 30 minutes.
  7. Bake the Cookies: Once the dough has chilled, space the dough balls about 2 inches apart on the baking sheet. Bake in the preheated oven for 9-10 minutes, or until the edges are just set.
  8. Cool the Cookies: Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
Make the Ganache:
  1. Break the semi-sweet chocolate into pieces (or use chocolate chips) and place them in a heatproof bowl.
  2. In a small pot, heat the heavy cream over medium heat until it starts to simmer. Do not let it boil.
  3. Pour the hot cream over the chocolate and let it sit for 5 minutes. After 5 minutes, add the vanilla extract and whisk until the mixture is completely smooth.
  4. Allow the ganache to cool for 15-30 minutes, or until it reaches a spreadable consistency.
Decorate the Cookies:
  1. Spread 2-3 tablespoons of ganache over each cookie, leaving about 1/4 inch of cookie around the edges.
  2. Sprinkle some cosmic brownie sprinkles on top of the ganache for a fun and colorful finish.
  3. Serve or Store: Serve the cookies immediately or refrigerate if you want the ganache to set completely.

Notes

  • Ingredient Quality: Use high-quality salted butter and chocolate for the best flavor. Melt the butter completely for easy mixing.
  • Chilling the Dough: This step is essential for preventing the cookies from spreading too much and enhancing the flavors.
  • Baking Time: Be careful not to overbake the cookies. They should be slightly underbaked in the center to maintain their chewy texture.
  • Ganache Consistency: Ensure the ganache is cool enough to spread but not too stiff. If it hardens too much, you can gently reheat it.

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