Description
These Gluten-Free Cosmic Brownie Cookies combine rich, fudgy brownie flavors with a classic cookie texture, frosted with a luscious chocolate ganache and topped with colorful rainbow sprinkles. Perfectly soft and chewy, they are ideal for parties, special occasions, or anytime you crave a delightful gluten-free treat.
Ingredients
Scale
Cookie Dough
- 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 & Decoration
- 6 ounces dark chocolate chips (1 cup, 170 grams)
- 1 cup heavy whipping cream (8 oz, 237 ml)
- 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 to prevent sticking.
- 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 between each until smooth. Set aside to cool slightly.
- Whip Eggs, Sugars & Vanilla: In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla extract. Beat with a hand mixer on medium speed for 2-3 minutes until the mixture is light in color, doubled in volume, and almost all sugar is dissolved.
- Add Chocolate Mixture: Pour the cooled melted chocolate and butter mixture into the egg mixture and mix until fully combined.
- Add Dry Ingredients: Add gluten-free flour, Dutch-processed cocoa powder, baking powder, and salt to the wet mixture. Stir until just combined, resulting in a thick brownie batter consistency.
- Fold in Mini Chocolate Chips: Gently fold in the mini chocolate chips evenly throughout the dough to add pockets of melty chocolate.
- Scoop & Bake: Using a medium cookie scoop (about 1 ½ tablespoons per cookie), place 6-8 cookies on each prepared baking sheet, spacing them to allow spreading. Bake for 9-11 minutes until the cookies are set on the outside with a slightly shiny center. Let cool for 1-2 minutes on the sheets before transferring to wire racks to cool completely.
- Prepare Ganache: Heat the heavy cream in a microwave-safe measuring cup or small saucepan until it just begins to boil. Remove from heat and add 6 ounces of dark chocolate chips. Let sit for 5-10 minutes without stirring, then stir until smooth and glossy. Allow ganache to cool 2-3 minutes to thicken slightly.
- Frost & Decorate: Spoon 2-3 teaspoons of ganache onto each cookie and spread into a circle with an offset spatula, leaving a small border of cookie visible. Sprinkle the top with gluten-free rainbow bit sprinkles for a cosmic effect.
- Set & Serve: Let the ganache set at room temperature for a few hours or chill to speed up setting. Enjoy the cookies once the ganache is firm. Store leftovers in an airtight container at room temperature for 2-3 days or freeze up to 2 months.
Notes
- Use measure-for-measure gluten-free flour to ensure the correct texture and rise.
- Be careful not to overbake; the centers should remain slightly shiny for a fudgy texture.
- Make sure to cool the melted chocolate mixture before mixing into eggs to prevent scrambling.
- Chilling the ganache after spreading can help it set faster and firm up nicely.
- If you don’t have a cookie scoop, use two spoons to form dough balls of about 1 ½ tablespoons per cookie.
- Ensure the rainbow sprinkles are labeled gluten-free if strictly avoiding gluten.
