Thick, gooey, chocolately cookies studded with those familiar rainbow chips we all know and love from Cosmic Brownies – all into one cookie that is going to blow your minds!

Meet your new best friend. 🙂 These cookies are just as cheerful and bring me as much joy as seeing a Cosmic Brownie cookie in my lunchbox as a kid! Do you guys remember them? Or hey, maybe you just had one yesterday. Either way, the cookie version is something I’ve always wanted to try to create, and these really hit the spot!

Blast from the past

Have you ever had a cosmic brownie before? They are something that will always remind me of my childhood lunchbox growing up. My Mom would always pack us a sandwich, chips, some kind of fruit/veggie (at least I think so, haha), and some kind of treat. I LOVED it when she packed us Cosmic Brownies! They’re soft square brownies with a thin layer of ganache on top – and topped with rainbow chips! The rainbow chips are the signature look and taste of the cosmic brownie, so I knew when I created these cookies, those were a must!

I found the rainbow chips at my local grocery store in the baking aisle. They came in little packages, so you’ll probably need to clean them out by taking 4-5 of them home for these cookies. I know $4-5 worth of rainbow chips seems a bit much, but DANG they are essential for these little beauties.

As always, these cookies follow the same method as my other giant cookies I’ve been sharing this year. They’re all inspired by the size and texture of the Levain Bakery in NYC. The outside is massive and slightly golden/toasted. The inside is thick and slightly gooey. They are super gooey right out of the oven, but as they cool, they soften just a touch – leaving them with the absolute perfect texture.

The best tips for these cookies would be as follows:

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Use good quality cocoa for the best flavor.
  • Reserve a few rainbow chips and chocolate chips to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 🙂
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough.
  • No need to chill the cookies! That’s the best part!

Here’s the recipe below – I hope you enjoy these as much as we did! When you join the rest of us in making a batch of giant cookies each week, we’d love to see it! Make sure to tag me @bakingwithblondie or #bakingwithblondie on Instagram so we can join in on the fun with you 🙂

As always, happy baking!

xo,

Mandy

Get the Recipe: Cosmic Brownie Cookies

Thick giant chocolate cookies studded with chocolate rainbow chips
Servings: 8 giant cookies
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar , packed
  • 1/4 cup granulated suga
  • 2 eggs, cold
  • 1 teaspoon vanilla
  • 1/2 cup dark cocoa powder
  • 3 1/4 cup all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup rainbow chips
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Instructions
 

  • Preheat the oven to 410 degrees. Prep two large aluminum cookie sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
  • Scrape down the sides of the bowl, and add in the vanilla and eggs one at a time. Whip up well between each addition.
  • Add in the cocoa, flour, cornstarch, baking soda, and salt, and slowly mix together either by hand or on the lowest mixer speed. Don't overmix.
  • Reserve a little bit of the rainbow chips and chocolate chips, then add in the rest to the batter. Mix in on the lowest speed again. Split the dough into 8 baseball-sized balls. Place 4 balls on each cookie sheet. Hand press on the reserved chips.
  • Bake for 9-10 minutes. They should be slightly golden, thick, tall, and gooey in the center. Let them cool on the pan for 3 minutes, then onto a cooling rack to cool completely.
  • Enjoy!

Notes

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