Crumbl Galaxy Brownie Copycat: Your Guide to Out-of-This-World Cosmic Double Chocolate Cookies
The quest to recreate Crumbl’s iconic cookies at home is an adventure in itself, and after the delightful success of our Milk Chocolate Chip copycat, we couldn’t resist diving back into the world of Crumbl impostors. This time, our sights were set on a truly celestial treat: the Crumbl Galaxy Brownie. A clear homage to the beloved Little Debbie Cosmic Brownies, these cookies are a masterpiece of rich, double chocolate flavor, boasting a thick, cakey, and incredibly dense texture, finished with a luscious, shiny glaze and a shower of colorful, cosmic sprinkles. It’s more than just a cookie; it’s a nostalgic journey wrapped in a decadent package.
The experience of visiting a Crumbl store is almost as much a part of the charm as the cookies themselves. They present their creations in beautiful boxes, much like a sommelier serving fine wine, a testament to their brilliant marketing. We always savor these visits, especially when they feature a flavor that sparks our culinary curiosity and inspires us to try our hand at replicating it in our own kitchen. The Galaxy Brownie was precisely one such inspiration.
For this particular baking endeavor, my baking partner-in-crime, Fuzz, and I enjoyed a few indulgent tastes of the original Crumbl Galaxy Brownie, meticulously analyzing its texture, sweetness, and chocolate depth. Then, we embarked on our mission to craft a homemade version. While recreating an exact replica can be notoriously difficult, we found this one surprisingly manageable. Our version, though perhaps not identical, comes incredibly close to the original’s essence and delivers a texture that we absolutely adore. We’ve poured our efforts into perfecting this recipe, ensuring that every bite transports you to a galaxy of rich, fudgy chocolate goodness.
Naming these delightful creations was almost as fun as baking them! Should they be “Out of This World Double Chocolate Cookies,” “Cosmic Chocolate Cookies,” or something even more intergalactic? In the end, we settled on “Cosmic Double Chocolate Cookies” for the recipe, a name that perfectly captures their rich flavor and playful inspiration. But no matter what you call them, their incredible taste remains the same. The journey from a simple concept to a perfectly baked cookie is always rewarding, and this recipe is a testament to that.
The Secret to Texture: Cornstarch in the Dough and Quality Cocoa Powder
One of the distinctive features of Crumbl cookies, including their Galaxy Brownies, is their incredibly soft, almost cake-like texture. This often comes from a precise balance of sugars, including powdered sugar and brown sugar. We already had a fantastic double chocolate cookie recipe that utilized a similar sugar blend. Knowing that powdered sugar is essentially granulated sugar blended with a small amount of cornstarch to prevent caking, we opted to incorporate pure cornstarch directly into our dough. This clever substitution helps achieve that coveted tender, cakey crumb, providing a delightful contrast to the rich chocolate flavor without over-sweetening.
The choice of cocoa powder is paramount for a truly “double chocolate” experience. For this recipe, King Arthur’s Double Dark cocoa powder proved to be an exceptional choice, lending a profound, intense chocolate flavor and a deep, inviting color that mimics the original Crumbl cookies. We also experimented with Ghirardelli Dutch-process cocoa. While it delivered a great taste, it resulted in a slightly different flavor profile compared to the shop’s version. While I typically gravitate towards natural cocoa powder for its brighter, fruitier notes, in this instance, the Dutched cocoa’s smoother, less acidic, and richer profile was exactly what was needed to achieve that authentic Galaxy Brownie taste. Its darker hue also contributes to the brownie-like appearance. For that reason, I recommend sticking with a high-quality Dutch-process cocoa for this recipe to ensure you capture the deep, luxurious chocolate essence. The quality of your cocoa powder can truly make or break a chocolate cookie, and for these cosmic treats, it’s a non-negotiable.
An Out of This World Glaze: Chocolate Ganache Perfection
The glaze is undeniably a star component of the Crumbl Galaxy Brownie. It provides that signature glossy finish and an extra layer of chocolate indulgence. For our copycat, a rich chocolate ganache glaze was a clear choice. I recently used this very ganache on a Bundt cake, and its smooth, decadent quality is simply addictive. It’s surprisingly simple to prepare and sets beautifully, creating a stunning, shiny coating. The beauty of ganache is its versatility; you can subtly alter its flavor and texture by experimenting with different brands or types of chocolate (bittersweet, semi-sweet, or even milk chocolate for a sweeter glaze).
While we swear by the ganache for its luxurious feel, it’s worth noting that the original Galaxy Brownies from Crumbl likely feature a more traditional powdered sugar-based icing. If you’re looking for a simpler alternative or prefer that classic brownie frosting texture, you certainly have options. A glaze similar to the one used on this chocolate potato cake or the simple powdered sugar glaze found on an Eclair Cake would also work wonderfully. These alternatives offer a quicker preparation time while still delivering a sweet, complementary topping to your rich chocolate cookies. However, for that truly show-stopping, shiny finish, ganache is the way to go.
Cosmic Sprinkles: The Clever Candy Coated Chips Hack
No Crumbl Galaxy Brownie copycat would be complete without its signature “cosmic” candy-coated sprinkles. These vibrant chips are what truly give the cookie its intergalactic appeal, reminiscent of the Little Debbie classic. The ones used on the Crumbl and Cosmic Brownies bear a striking resemblance to Wilton Rainbow Chips. However, finding these specific chips at your local grocery store can sometimes be a challenge, and ordering them online might not be ideal if you’re in the mood to bake right away.
Fear not, aspiring cosmic bakers! My brilliant daughter came up with an ingenious hack that will save the day (and your dessert). Simply purchase a box of Pillsbury Funfetti Brownie mix. Inside, you’ll find a separate foil packet brimming with colorful, candy-coated chips – the perfect stand-in for the elusive Wilton Rainbow Chips! The best part? You can use the brownie mix for another delicious creation, like a Cherry Topped Brownie Cheesecake, as I eventually did. Pillsbury is quite generous with their sprinkles, so you’ll likely have enough for a couple of batches of these Cosmic Double Chocolate Cookies, plus plenty of brownie mix for future treats. This hack is not only convenient but also cost-effective, ensuring your cookies are adorned with that unmistakable cosmic sparkle.
Baking and Yield: Big Cookies or Small Delights
This recipe yields approximately 35 ounces of dough, which is perfect for creating 8 or 9 generously sized cookies, mirroring the substantial nature of Crumbl’s offerings. Crumbl is famous for its large, shareable cookies, and our copycat embraces that philosophy. These big cookies offer a satisfying chew and a truly indulgent experience with every bite. The size makes them perfect for sharing, or for savoring over multiple sittings (if you have the willpower!).
However, if you prefer smaller, more manageable portions, there’s absolutely no reason why you can’t adjust the size. Simply scoop out smaller portions of dough and reduce the baking time accordingly. Smaller cookies might bake a bit quicker, so keep a close eye on them to prevent overbaking. A good rule of thumb is to start checking for doneness a few minutes earlier than the suggested time for the larger cookies. Whether you opt for colossal cosmic cookies or delightful miniature versions, the rich flavor and irresistible texture will remain consistent. Consider baking a single test cookie first to dial in the perfect baking time for your oven and preferred cookie size.
Baking Tips for Perfect Cosmic Cookies
Achieving the perfect texture for these Cosmic Double Chocolate Cookies involves a few key baking techniques. First, the initial high temperature of 400 degrees Fahrenheit for 5 minutes helps the cookies spread quickly and develop those characteristic cracks on top, creating a beautiful, crinkled surface. Reducing the heat to 350 degrees Fahrenheit then allows the cookies to bake through evenly without drying out. This two-stage baking method is excellent for large, thick cookies. Alternatively, baking at a consistent 375 degrees Fahrenheit for about 15 minutes can also yield great results, but always remember that oven temperatures can vary significantly. I highly recommend baking one test cookie to determine the optimal baking time for your specific oven.
Ensure you leave ample space between your cookie dough mounds on the baking sheet, about 5 inches, as these cookies will spread considerably. Chilling the dough, as specified in the recipe, is also crucial. It helps prevent excessive spreading, allowing the cookies to maintain their thick, dense shape, and also deepens their flavor. Once baked, resist the urge to move them too soon. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This helps them firm up and prevents them from breaking, ensuring they are perfectly intact and ready for their ganache topping. Patience is a virtue when baking, especially when waiting for these delicious treats to cool!
Other Out-of-This-World Recipe Suggestions
- Cosmic Chocolate Cake
- Frosted Cupcake Top Cookies
- Copycat Crumbl Milk Chocolate Chip
- Cookie Mix Double Peanut Butter
- The Easiest Peanut Butter Fudge
Cosmic Double Chocolate Cookies Recipe
Cosmic Double Chocolate Cookies
Anna
Pin Recipe
Ingredients
- 2 sticks unsalted butter, softened (230 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup light brown sugar, very firmly packed (220 grams)
- 2 large large eggs (100 grams)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (260 grams)
- ½ cup Dutch process cocoa powder (45 grams)
- ⅓ cup cornstarch (65 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt plus a pinch
- Wilton Rainbow Chips
Chocolate Ganache Glaze
- 3 oz bittersweet or dark chocolate, chopped (84 grams)
- ½ tablespoon butter (7 grams)
- ½ tablespoon corn syrup (10 grams)
- ⅓ cup heavy cream
Instructions
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In a large mixing bowl, beat the softened butter until creamy and light. Gradually add both granulated sugar and firmly packed light brown sugar, beating until the mixture is smooth and fluffy, making sure to scrape down the sides of the bowl several times to ensure everything is well combined. Add the eggs, one by one, beating just until each is blended into the mixture. Finish by beating in the vanilla extract until fully incorporated.
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In a separate medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, cornstarch, baking soda, and salt until uniformly combined. Gradually add this dry flour mixture to the wet sugar-butter mixture. Mix on low speed, or by hand with a spatula, just until the ingredients are combined and no streaks of flour remain. Be careful not to overbeat the dough, as overmixing can lead to tougher cookies. Scrape down the sides of the bowl frequently to ensure even mixing.
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The resulting dough will be slightly sticky. Scoop out 8 large, equal-sized mounds of dough onto a plate that has been lined with plastic wrap. Chill the dough mounds for at least 30 minutes in the refrigerator, or until the dough is firm enough to handle without being overly sticky. Once slightly chilled, shape each mound into a firm, round ball. Cover the dough balls tightly with plastic wrap and return them to the refrigerator to chill for at least an hour, or until you are ready to bake. This chilling process is crucial for preventing excessive spreading and enhancing the cookie’s flavor.
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Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a heavy-duty baking sheet with parchment paper. Place the chilled dough balls onto the prepared baking sheet, ensuring you leave approximately 5 inches of space between each cookie to allow for significant spreading during baking. For best results, bake one sheet at a time.
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Bake the cookies at 400 degrees F (200 C) for 5 minutes. After 5 minutes, without opening the oven door, reduce the oven temperature to 350 degrees F (175 C) and continue baking for another 7 to 9 minutes, or until you begin to see visible cracks forming on the tops of the cookies and the edges are set, but the centers still look slightly soft. Remember, these cookies will spread considerably. As oven temperatures can vary, I strongly recommend baking one test cookie first to determine the absolute best bake time for your specific oven and desired texture.
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Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet. This step is vital as the cookies are very delicate when warm and need to set properly. Only transfer them to a wire rack when they are fully cooled and firm enough to handle, typically after at least 30-60 minutes, and once you are ready to prepare the ganache glaze.
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To prepare the chocolate ganache glaze: In a small, heatproof bowl, combine the chopped bittersweet or dark chocolate, butter, and corn syrup.
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In a small saucepan or microwave-safe bowl, heat the ⅓ cup of heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate mixture. Let it sit for 1-2 minutes to allow the chocolate to melt, then stir gently with a spatula or whisk until the mixture is completely creamy and smooth. If the ganache appears too thin, let it cool slightly at room temperature, stirring occasionally, until it thickens to a spoonable consistency. Once the cookies are completely cooled, generously spoon the ganache over the top of each cookie, allowing it to drip slightly down the sides. Immediately sprinkle with the colorful candy-coated chips or rainbow sprinkles while the ganache is still wet. Let the glaze set before serving.
Notes