Chocolate Brownie Cookies

These Chocolate Brownie Cookies are fudgy and chewy with a decadent ganache topping. These are a homemade version of a cosmic brownie, but so much better! A gourmet treat for all those chocolate lovers in your life!

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Chocolate Brownies Cookies Recipe Ingredients

• Salted Butter
• Brown Sugar
• Honey
• Large Eggs
• Pure Vanilla Extract
• Unsweetened Cocoa Powder
• Baking Soda
• Salt
• Unbleached All Purpose Flour
• Heavy Cream
• Semi-Sweet Chocolate Chips
• Sprinkles, nonpareils, or candy coated mini chocolate chips

How to Make Fudgy Brownie Cookies

1. First, preheat oven to 350°F and line two cookie sheet pans with parchment paper.
2. In a stand mixer fitted with the paddle attachment or a large mixing bowl with hand mixer, cream together the softened butter, brown sugar and honey until light and fluffy. This takes about 2-3 minutes.
3. Add the eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
4. Next, add the dry ingredients: cocoa powder, baking soda, salt and all purpose flour. Mix on low speed just until everything is fully incorporated.

5. Using a scant ½ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet.
6. Roll dough into balls and flatten just slightly with the palm of your hand, but not too much, to resemble a thick hockey puck.
7. Bake one pan at a time, in center of oven for 14-16 minutes until the edges are set and the centers no longer look wet and glossy.

8. Let cookies cool on pan for 10 minutes and then transfer to wire rack to cool completely.
9. While the cookies are cooling, make the ganache topping. Start by microwaving the heavy cream in a medium size microwave safe dish for 1 minute or until starting to bubble.
10. Add the chocolate chips to the hot cream and let sit for 3 minutes so the chocolate chips can melt by the heat of the cream.

11. Stir together the cream and chocolate chips until they are completely combined and shiny.
12. Add about a heaping tablespoon of ganache to the top of each cookie and spread out evenly.
13. Top with sprinkles or chocolate chips.
14. Let cookies rest for a couple hours until the ganache is set before storing.

Tips for Chewy Brownie Cookies

• Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
• Always read the recipe from start to finish before you start. Again, I am speaking from experience. 
• Use room temperature ingredients. It helps everything mix together properly.
• Easiest way to measure honey: spray measuring cup with non stick cooking spray and then measure honey. The honey will slide out of cup without the sticky mess. 
• Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
• Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a large scoop.
• For best results don't over bake the cookies. Over baking will cause the cookies to not be soft and chewy as intended. The edges should barely be golden brown and the centers should no longer look wet and glossy.
• Decorate or add sprinkles immediately after spreading out the ganache on the cookies. This way the sprinkles will stick to the ganache and not fall off when stored or packaged.