Crumbl Copycat Cosmic Brownie Cookies

Ingredients

• 1.5 cup salted butter (Softened to room temperature)
• 1.5 cup brown sugar
• 0.5 cup granulated sugar
• 3 eggs
• 2 tbsp corn syrup
• 1 tbsp vanilla extract
• 3.75 cup all-purpose flour
• 1 cup Dutch processed cocoa powder (Regular cocoa powder may be used if Dutch processed cocoa is unavailable)
• 1 tbsp corn starch
• 2 tsp baking soda
• 1 tsp salt
• 0.667 cup heavy cream (For the fudge glaze)
• 2 cup semi-sweet chocolate chips (For the fudge glaze)
• 0.333 cup rainbow-coated chocolate chips (For topping; mini M&M’s or regular sprinkles may be used instead)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line cookie trays with parchment paper or silicone baking mats.

2. 2

   Using a stand mixer, cream the softened butter, brown sugar, and granulated sugar together until light in color and fluffy in texture.

3. 3

   Add the eggs, corn syrup, and vanilla extract. Mix until thoroughly combined.

4. 4

   Add the flour, cocoa powder, corn starch, baking soda, and salt. Mix just until a soft chocolate cookie dough forms; take care not to overmix.

5. 5

   Divide the dough into 12 equal portions. A 1/2-cup measuring cup can be used to portion the dough; use slightly less than 1/2 cup for each cookie.

6. 6

   Roll each portion into a ball, then flatten it slightly with your hand until it resembles a hockey puck.

7. 7

   Arrange 6 cookies on each prepared tray.

8. 8

   Bake the cookies at 350°F (180°C) for 15–17 minutes. They should begin to crack and crinkle, spread slightly, and have centers that no longer look wet.

9. 9

   While the cookies bake, measure the heavy cream into a microwave-safe bowl.

10. 10

    Microwave the cream for 1 1/2 minutes, or until it is boiling.

11. 11

    Remove the bowl from the microwave and add the semi-sweet chocolate chips. Push the chips around with a spoon so they are completely covered by the hot cream.

12. 12

    Let the chocolate chips sit in the hot cream for 3 minutes.

13. 13

    Whisk the chocolate chips and cream together until the fudge glaze is smooth. Set it aside to cool while the cookies finish baking.

14. 14

    Remove the cookies from the oven and let them cool on the baking tray for about 10 minutes.

15. 15

    Spoon the fudge glaze onto each cookie, then immediately sprinkle with the rainbow-coated chocolate chips while the glaze is still wet.

16. 16

    Serve warm.

Notes

The cookies can also be served at room temperature or chilled. Store for up to 3 days at room temperature or up to 1 week in the refrigerator. The source lists the yield as 24 servings (12 cookies); this extraction treats the yield as 12 cookies, with one cookie per serving.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• American
• vegetarian
• make-ahead
• Crumbl copycat