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These Brownie cosmic cookies are beautiful and delicious! An ultra-chocolate cookie Fudgy is covered with ganache and is sprayed with rainbow chips.
A play in the iconic cosmic brownies in the box of the grocery store, these cookies are 100 times more delicious (and very easy to do!).
FUDGY chocolate cookie dough
Brownie cookies for these cosmic cookies have an intense chocolate flavor and a deliciously rich and fudgía texture.
This is achieved in two ways:
- A soft and chewable ultra-chocolate cookies is enriched with a high proportion of granulated sugar and implies a considerable amount of cocoa powder to mark the taste of chocolate.
- The cookies get a slight press directly from the oven (more on this below).
For failure test results, Here is a reminder to invest in a kitchen scale {AFF. Link} and weigh your dry ingredients will raise your baking in many ways and guarantee better results. Always use the weight measures given in a specific recipe versus convert volume measurements into pesos with different sources online since this recipe has been tested with these specific weight amounts.
Why press the cookies after baking?
These cookies are likely to leave the oven slightly crowded. That is a good thing, because we do not want the cookies to spread and be applauded in thin wafers. There would be no joy in that.
Pressing the cookies immediately outside the oven ensures an extra fudgic medium and creates a surface that is easier to frost and sprinkle.
We are not pressing the cookies to take pieces here, simply flattering the upper part of a uniform plateau slightly so that the cookies form thick chocolate kindness discs.
Cosmic Brownie glaze
The coverage of these decadent chocolate cookies is a simple chocolate ganache. Ganache is just an elegant word for chocolate that is combined with hot cream and stirred until it is thick and bright.
Ganache chocolate is very, very rich. And very, very good.
(Spoiler alert: it is also delicious in approximately one million other things, so if you have an excess ganache of this recipe, never fear of you, grast it in Graham cookies or a banana or eat for the spoons).
Once the cookies have cooled, extend a spoonful of chocolate ganache uniformly at the top, and before the ganache is put on, sprinkle with chips coated with rainbow caramel.
Where to get chips coated with arciris sweets
Rainbow -coated chips are the classical colorful garrison of codemical brownies, and are also very fun and perfect for these cookies.
Rainbow chips can be easily found online. I get them here {AFF. link}. If those in the link are not available, just look for “Rainbow Baking Chips” online or in Amazon.
If you don’t have arc chips by hand, Here are some ideas to use in place:
Try these refrigerated cookies
These Brownie cosmic cookies are exceptionally delicious meals While the chocolate ganache is still silky and a little drip or once The Ganache and Fudgy cookie center has put a little.
But they are phenomenal stored in the refrigerator and eaten cold. For example, he trusts me in this and promises that you will experience at least one of these cookies in that way. So good.
The favorite treat of Brian’s grocery store in Ever’s history is a cosmic brownie. It has a hidden stash in the pantry. But even he admits that these Brownie cosmic cookies are better in the world than his love of the store.
They are fun and holiday for almost any occasion and decadent and delicious enough to fill a craving for chocolate that does not need! I hope you love them … They have quickly become one of my favorite cookies of all time!
A year ago: Sweet spicy sticky chicken
Two years ago: Fast yeast waffles
Three years ago: Incredible banana bread of fermented dough {discard or start fed}
Four years ago: Easy shrimp pesta with sun -dried tomatoes
Five years ago: Butterscotch PB Monster Cookie bars {easily gluten -free}
Six years ago: Mud bars of Mississippi
Seven years ago: Muffins of Makeup Refrigerator
Eight years ago: Divine Tres Meches Cupcakes
Nine years ago: Greek grill chicken kebabs with simple tzatziki sauce
Ten years ago: Brocoli’s creamy lemon chicken paste with broccoli
Brownie cosmic cookies
- 1 cup (227 gram) butter, softened at room temperature (not too soft!)
- 1 ½ Cups (318 gram) Light brown pool color sugar
- ½ cup (106 gram) granulated sugar
- 1 teaspoon baking powder
- ¾ teaspoon table salt
- ½ teaspoon baking soda
- 2 big (100 gram) eggs
- 1 tablespoon Vanilla extract
- 2 ¾ Cups (390 gram) flour for all use
- 23 cup (57 gram) Dutch process or natural cocoa dust, without sugar
Deck:
- ½ cup thick cream
- 1 ½ Cups (255 gram) Semidulce chocolate chips
- Mini chocolate chips with rainbow caramel coating (see note)
Prevent your screen from getting dark
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Preheat the oven at 350 degrees F (see note!). Medium leaf line with scroll paper; set aside.
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For cookies, In a bowl with an electric blender or in the bowl of a standing blender equipped with the palette accessory, butter cream, brunette sugar, granulated sugar, baking powder, salt and sodium bicarbonate until the mixture is light and spongy, 1 to 2 minutes.
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Add the eggs and vanilla. Mix until well combined, scraping the sides of the bowl as necessary.
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Add the flour and cocoa powder. Mix until they are uniformly combined and not dry stripes.
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Remove the cookie dough in 2 boards size and ride balls until it is soft (see the note for larger cookies). Place several inches away in the prepared baking sheets.
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Bake for 10 to 11 minutes until the cookies are slightly swollen and placed around the edges, but still soft in the center.
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Optional: In my ovens, the cookies are slightly crowded at the top after baking. Immediately outside the oven, I use flat background to gently press a uniform thickness. Don’t break them! Simply press the upper part for the cookie to remain thick but even at the top. This facilitates cookie (and prettier) glaze and also gives the cookie an additional center.
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Let the cookies cool for several minutes in the baking pans and then check them out to a rack to cool completely.
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For the ganache, Place chocolate sparks in a medium bowl.
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Heat the thick cream until steam and bubbles form around the edges. Pour the cream on chocolate sparks, pressing chocolate sparks to submerge them in the cream. Let stand for 2 to 3 minutes until chocolate sparks are melted and then stir or beat until the mixture is bright and soft.
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Let the ganache cool for 5 to 10 minutes to thicken slightly.
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Crushed cookies with a tablespoon of ganache and sprinkle with caramel -carame coated chips.
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Serve immediately while the ganache is soft or let the cookies feel at room temperature for an hour or so until the ganache is established. The cookies are delicious served at room temperature and terribly delicious cold served.
Cooking temperature: If your oven cools (or your cookies tend to flatten), increase the baking temperature to 375 degrees F and bake for approximately one minute less (watch the cookies so that they do not bake too much).
Cookies size: I use a tablespoon of medium cookies #40 to carry about 2 tablespoons of cookie. These cookies can be larger with a tablespoon #20 of cookies. Bake for 1 to 2 more minutes for larger cookies.
Service: 1 cookie, Calories: 189Kcal, Carbohydrates: 24gram, Protein: 2gram, Fat: 10gram, Saturated fat: 6gram, Cholesterol: 28mg, Sodium: 125mg, Fiber: 1gram, Sugar: 15gram
Recipe source: From Mel’s Kitchen Cafe
Discharge of responsibility: I am a participant in the Amazon Services LLC Associates program, an affiliated advertising program designed to provide a means for me to win rates by linking to Amazon.com and the affiliated sites. As Amazon Associate, I win the qualified purchases.
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