 |  |  |
 tiny PATRIOTIC STAR Sprinkles... |  for all PATRIOTIC HOLIDAYS |  |
 Ready to begin folding in dry ingredients |  Fold in dry ingredients gently, just until flour is incorporated |  Form into even round shapes with damp fingers ~ then flatten slightly |  hot from the oven |  Humidity made them sink more as they cooled. THAT's why I used more ganache on them! |
I found about 4 different copycat recipes for Crumbl's Cosmic Brownie Cookies, so took what I liked from each (and ignored what I didn't like). Here's my version ~ they came out really big (bigger than I thought they would). Enjoy!
Copycat CRUMBL COSMIC BROWNIE COOKIES
3/4 cup (12 TB) unsalted butter, room temperature
3/4 cup dark brown sugar…………1/2 cup granulated sugar
2 large eggs………………………….1 TB. vanilla
1-1/2 TB light corn syrup (light Karo)
2-1/4 cups all-purpose flour………1 TB cornstarch
1/2 cup dark unsweetened cocoa
1 tsp. baking soda…………………..1/2 tsp. baking powder
1/2 tsp. salt
Chocolate Ganache Topping
1/3 cup heavy cream ……………….6 oz. good quality semi-sweet chocolate
I doubled this, since I used 2 big heaping TB on each cookie. You can refrigerate leftover ganache to use another time ~ reheat in microwave, adding a bit more cream if necessary
(chocolate chips or bar, broken into pieces)
rainbow coated chips for sprinkling over the ganache
Rainbow chocolate candies (I think they used mini baking M&Ms, but at this time inflation has increased the price of a 12 oz. bag to almost $5.50! ~ so I went with bright colored circle sprinkles instead). And then, for Memorial Day, did some with tiny red, white & blue star sprinkles.
***
Preheat oven to 350°F. Line a baking sheets with parchment paper, set aside.
Cream butter, brown sugar, and sugar on medium speed in electric mixer bowl for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract ~ beat another 3 minutes or so (on high) until about double in volume.
Combine the flour, cocoa, cornstarch, baking soda, and salt in a small bowl. Gradually fold into the egg / butter mixture (with a rubber scraper) just until combined and flour is incorporated (don’t over-mix). (Ok, in theory this is what you're supposed to do ~ but you'll only get it all about 1/4 incorporated before it's too heavy & thick. So, I stuck the paddle back in and "pulsed" {scraping down sides} gently, just until incorporated.)
Using a 1/4- cup measure (or ice cream scoop) portion dough into 10-14 balls on cookie sheets (stagger 5 per sheet). Make into balls with your hand and gently press down on each ball just slightly until they’re very thick disks (I use the metal top of a jar). (If they're too sticky to make into balls in your hands ~ just wet your hands and shape the mounds on the baking sheet into as close to balls as you can get.)
Bake 10-12 minutes or until edges are set and the center is no longer shiny. Remove from oven and let cool on baking sheet for 5 minutes (before removing to racks or paper to cool completely). While cooling make the chocolate ganache topping.
Put the chocolate and heavy cream in a microwave-proof bowl ~ heat in 30 second increments, stirring/whisking in between each time. Continue this 2-3x until chocolate ganache is fully melted and smooth.
Put about 2 tsp. chocolate ganache on top of each brownie cookies and sprinkle with the rainbow chocolate candies. (TIP: I doubled the ganache recipe and actually used about 1 big heaping TB on each cookie. You can keep extra in a covered glass bowl in fridge; reheat in microwave about 1 minute {whisking in a little more cream})
Makes 10-14
NOTE: It was VERY HUMID when I made these, so they shrunk down and spread more than I expected. (Cosmic Flying Saucers?) The ganache took about 4-5 hours to harden up (but I left them on the counter overnight, just to be sure). Even though the cookies were thinner and seemed like they might crumble or break from the humidity, they actually held up well! If you're going to stack them on a plate, you might want to put wax paper between them though.
Copycat CRUMBL COSMIC BROWNIE COOKIES
3/4 cup (12 TB) unsalted butter, room temperature
3/4 cup dark brown sugar…………1/2 cup granulated sugar
2 large eggs………………………….1 TB. vanilla
1-1/2 TB light corn syrup (light Karo)
2-1/4 cups all-purpose flour………1 TB cornstarch
1/2 cup dark unsweetened cocoa
1 tsp. baking soda…………………..1/2 tsp. baking powder
1/2 tsp. salt
Chocolate Ganache Topping
1/3 cup heavy cream ……………….6 oz. good quality semi-sweet chocolate
I doubled this, since I used 2 big heaping TB on each cookie. You can refrigerate leftover ganache to use another time ~ reheat in microwave, adding a bit more cream if necessary
(chocolate chips or bar, broken into pieces)
rainbow coated chips for sprinkling over the ganache
Rainbow chocolate candies (I think they used mini baking M&Ms, but at this time inflation has increased the price of a 12 oz. bag to almost $5.50! ~ so I went with bright colored circle sprinkles instead). And then, for Memorial Day, did some with tiny red, white & blue star sprinkles.
***
Preheat oven to 350°F. Line a baking sheets with parchment paper, set aside.
Cream butter, brown sugar, and sugar on medium speed in electric mixer bowl for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract ~ beat another 3 minutes or so (on high) until about double in volume.
Combine the flour, cocoa, cornstarch, baking soda, and salt in a small bowl. Gradually fold into the egg / butter mixture (with a rubber scraper) just until combined and flour is incorporated (don’t over-mix). (Ok, in theory this is what you're supposed to do ~ but you'll only get it all about 1/4 incorporated before it's too heavy & thick. So, I stuck the paddle back in and "pulsed" {scraping down sides} gently, just until incorporated.)
Using a 1/4- cup measure (or ice cream scoop) portion dough into 10-14 balls on cookie sheets (stagger 5 per sheet). Make into balls with your hand and gently press down on each ball just slightly until they’re very thick disks (I use the metal top of a jar). (If they're too sticky to make into balls in your hands ~ just wet your hands and shape the mounds on the baking sheet into as close to balls as you can get.)
Bake 10-12 minutes or until edges are set and the center is no longer shiny. Remove from oven and let cool on baking sheet for 5 minutes (before removing to racks or paper to cool completely). While cooling make the chocolate ganache topping.
Put the chocolate and heavy cream in a microwave-proof bowl ~ heat in 30 second increments, stirring/whisking in between each time. Continue this 2-3x until chocolate ganache is fully melted and smooth.
Put about 2 tsp. chocolate ganache on top of each brownie cookies and sprinkle with the rainbow chocolate candies. (TIP: I doubled the ganache recipe and actually used about 1 big heaping TB on each cookie. You can keep extra in a covered glass bowl in fridge; reheat in microwave about 1 minute {whisking in a little more cream})
Makes 10-14
NOTE: It was VERY HUMID when I made these, so they shrunk down and spread more than I expected. (Cosmic Flying Saucers?) The ganache took about 4-5 hours to harden up (but I left them on the counter overnight, just to be sure). Even though the cookies were thinner and seemed like they might crumble or break from the humidity, they actually held up well! If you're going to stack them on a plate, you might want to put wax paper between them though.
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