Description
These No Chill Cosmic Brownie Cookies combine the fudgy richness of brownies with the fun, colorful crunch of rainbow chip sprinkles. Made without chilling the dough, this easy recipe blends melted chocolate and cocoa for an intensely chocolaty treat, topped with melted dark chocolate and sprinkles for a festive, chewy cookie perfect for any occasion.
Ingredients
Scale
Chocolate Mixture
- ½ cup unsalted butter
- 6 oz dark chocolate, chopped small
Wet Ingredients
- 1 large egg
- 2 egg yolks
- 1 cup white sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all purpose flour
- 2 tbsp cocoa powder
- ½ tsp kosher salt
- ¼ tsp baking soda
Topping
- 4 oz dark chocolate
- 1/3 cup rainbow chip sprinkles
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Melt Butter and Chocolate: In a large microwave-safe bowl, combine ½ cup unsalted butter and 6 oz chopped dark chocolate. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Let cool for 5 minutes.
- Mix Wet Ingredients: Add 1 large egg, 2 egg yolks, 1 cup white sugar, and 1 teaspoon vanilla extract to the melted chocolate mixture. Using a handheld mixer, whip on high speed for 4 minutes until the mixture becomes frothy and light.
- Add Dry Ingredients: To the chocolate mixture, add 1 cup all purpose flour, 2 tablespoons cocoa powder, ½ teaspoon kosher salt, and ¼ teaspoon baking soda.
- Combine Batter: Gently fold the dry ingredients into the wet mixture using a spatula until a thick, uniform batter forms without overmixing.
- Scoop Cookies: Use an ice cream scoop to portion the dough onto the parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until set but still fudgy in the center.
- Flatten Cookies: Immediately after removing from the oven, firmly bang the baking sheet against the counter to flatten the cookies, enhancing their fudgy texture. Use a large cookie cutter to gently rotate each cookie in a circular motion for a perfect round shape.
- Repeat Baking: If using one baking sheet, repeat the scooping, baking, and flattening process with the remaining dough.
- Melt Topping Chocolate: While cookies cool, melt 4 oz dark chocolate in a small microwave-safe bowl using 20-30 second intervals, stirring until smooth.
- Decorate Cookies: Spoon the melted chocolate into the center of each cooled cookie and immediately sprinkle with 1/3 cup rainbow chip sprinkles to finish.
Notes
- Using a cookie cutter to shape the cookies while warm helps ensure a uniform and attractive appearance.
- Rainbow chip sprinkles add a fun, festive touch and a slight crunch, but you can substitute with chocolate chips or nuts if preferred.
- Do not chill the cookie dough; this recipe is designed for immediate baking.
- Be careful not to overbake for fudgy, brownie-like cookies.
- You can store the cookies in an airtight container at room temperature for up to 3 days before the toppings soften.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: brownie cookies, no chill cookies, fudgy cookies, chocolate cookies, rainbow sprinkles, easy dessert recipes
