Description
These Gluten-Free Cosmic Brownie Cookies combine the rich fudgy texture of brownies with the fun, colorful appeal of cosmic-style sprinkles. Featuring a gooey chocolate base made with gluten-free flour and Dutch-processed cocoa powder, topped with silky dark chocolate ganache and vibrant rainbow sprinkles, these cookies are perfect for anyone craving a decadent treat without gluten.
Ingredients
Scale
Cookie Dough Ingredients
- 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)
- â…“ cup granulated sugar (67 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- â…“ cup gluten-free measure-for-measure flour (40 grams, weighed or scooped and leveled)
- 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 Ingredients
- 6 ounces dark chocolate chips (1 cup, 170 grams)
- 1 cup heavy whipping cream (8 oz, 237 ml)
- 6 tablespoons butter (85 grams), cut into cubes
- 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.
- Melt Butter & Chocolate: In a microwave-safe bowl, combine butter and 8 ounces of dark chocolate chips. Microwave in 15-20 second intervals on low heat, stirring in between, until the chocolate is smooth. Set aside to cool slightly.
- Whip Eggs, Sugars & Vanilla: In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla extract. Using a hand mixer, beat on medium speed for 2-3 minutes, until the mixture is lighter in color, doubled in volume, and the sugar is almost completely dissolved.
- Add Chocolate Mixture: Pour the cooled chocolate mixture into the egg mixture and mix until combined.
- Add Dry Ingredients: Add the gluten-free flour, cocoa powder, baking powder, and salt, and mix until just combined. The dough should resemble thick brownie batter.
- Fold in Mini Chocolate Chips: Gently fold the mini chocolate chips into the dough until evenly distributed.
- Scoop & Bake: Using a medium cookie scoop (about 1 ½ tablespoons of dough per cookie), place 6-8 cookies per baking sheet, leaving enough space between them for spreading. Bake for 9-11 minutes, or until set on the outside with a slightly shiny center. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Prepare Ganache: In a microwave-safe measuring cup or small saucepan, heat the heavy cream until it just begins to boil. Remove from heat, add 6 ounces of chocolate chips and 6 tablespoons of butter, and let sit for 5-10 minutes without stirring. Then stir until smooth and glossy. Let the ganache cool for 2-3 minutes to thicken slightly.
- Frost & Decorate: Working with a few cookies at a time, spoon 2-3 teaspoons of ganache onto each cookie. Use an offset spatula to spread the ganache into a circle, leaving a small border. Top with rainbow sprinkles.
- Set & Serve: Allow the cookies to set at room temperature for a few hours, or chill to speed up the process. Once the ganache has set, enjoy your delicious cookies! Store leftovers in an airtight container at room temperature for 2-3 days or freeze for up to 2 months.
Notes
- Ensure to use gluten-free measure-for-measure flour to maintain the texture and gluten-free status.
- Do not overmix the dough once dry ingredients are added; mix until just combined for best cookie texture.
- Microwave heating should be done gradually in intervals to prevent burning the chocolate.
- For best results, allow the ganache to slightly cool before spreading to prevent it from running off the cookies.
- Cookies can be stored at room temperature for up to 3 days; freezing extends shelf life to 2 months.
- Use a medium cookie scoop for uniform cookie sizes and even baking.
