(Crumbl Inspired) Fudgy Cosmic Brownie Cookies

FYI: This recipe does not make a lot of cookies; it makes about 7-8 Crumbl-sized cookies.

If you would like more cookies, simply double the recipe or use a 2 tablespoon scoop

(as opposed to 4), and reduce bake time to 8-10 minutes.

Ingredients:

• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons light corn syrup (This is not to be confused with high fructose corn syrup!) 
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup dark cocoa powder.  (The original recipe uses Hershey's Special Dark, but I used Ghirardelli Unsweetened.)
• 1 ¼ cup all-purpose flour, spooned and not packed

Ganache Topping Ingredients:

• ¾ cup semi-sweet chocolate chips
• ¼ cup heavy cream
• rainbow chip sprinkles (I used M&M Minis.)

Directions:

1. Preheat oven to 350°F.

2. In a large bowl, use a Kitchen Aid standing mixer or an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup) for 2 minutes until light and fluffy.

3. Add the egg (1 large), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons) and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.

4. Add in baking soda (¼ teaspoon) and salt (¼ teaspoon) and mix for another 5-10 seconds until combined.

5. Lastly, add dark cocoa powder (½ cup) and all-purpose flour (1 ¼ cups) and mix on medium until combined.

   
   

   

   
   
   

6. Scoop dough into 1/4 cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then gently flatten each dough ball into a 1/2" thick disc; this will help them spread instead of be puffy.

   
   

   

   
   
   

7. Bake at 350°F for 11-12 minutes. Do not overbake. The centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking.

   Allow to fully cool on the pan before decorating. (I covered and refrigerated mine overnight and frosted them the next day.  I found that this helped the ganache settle soon after frosting the cookies.)

   
   

   Steps for ganache:

1. In a medium-sized, heat-safe bowl (cereal bowl sized), place semi-sweet chocolate chips (¾ cup).

2. In a separate medium-sized bowl or large liquid measuring cup, heat heavy cream (¼ cup) in the microwave for 30-45 seconds, or until it begins to bubble. (It’s important that your measuring cup or bowl is at least 4x taller than the milk line, as it will expand when it’s heating and can easily overflow.) You can also heat this on the stove; remove it once it begins to steam.

3. Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips (do not stir yet!). Use a fork to press down the chips so that they're all fully covered with the cream.  Allow to sit for about 3 minutes, then use a fork to stir; it will be thick and will likely look like it's not going to mix together but keep at it until smooth & creamy.  If your mixture doesn't melt down, microwave in 10 second increments at 50% power, stirring in between each increment until smooth.

        To decorate: 

1. Spoon 1 tablespoon of chocolate ganache on each cookie and top with rainbow chip sprinkles (or M&M minis).  Place in refrigerator for 30-60 minutes to help the ganache harden.  I recommend refrigerating the cookies as they get even better & fudgier when chilled! You can also keep them at room temperature for up to 2 days, if desired.

*www.designeatrepeat.com

Easy Sheet Pan Chicken Parmesan

Ingredients:

• 2 large boneless skinless chicken breasts, about 1.5 pounds (See notes on step two.)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup bread crumbs
• 1/2 cup grated parmesan cheese, DIVIDED
• 1/4 cup panko (I used Italian-seasoned.)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning (Omit if you use Italian-seasoned Panko.)
• 1/2 teaspoon garlic powder
• 3 tablespoons olive oil, more as needed
• 1 1/3 cups marinara sauce (See notes on step six.)
• 8 ounces fresh mozzarella cheese, thinly sliced*
• Chopped fresh basil, for garnish (optional)

Directions:

• Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
• Use sharp knife to cut the chicken breasts in half horizontally to make 4 pieces (as evenly thick as possible for cooking purposes). Alternatively, you can pound each breast with a meat mallet. Place the chicken between two pieces of parchment paper or wax paper and pound it until it's about 1/2 an inch. (For example, if you have three breasts, simply pound them to even thickness and don't bother horizontally slicing.)  Place on a plate and set aside.
• Using three separate, shallow bowls, put the flour in one bowl. In the second bowl, whisk together the eggs. In the third bowl, whisk together the breadcrumbs, 1/4 cup of the Parmesan cheese, panko, salt, pepper, Italian seasoning (if using), and garlic powder.
• Coat the chicken breasts in the flour mixture, then dip into the egg mixture, then roll in the bread crumb mixture, pressing to adhere, until well coated. Set aside.
• In a large cast iron skillet or heavy skillet, heat the olive oil over medium high heat (one tablespoon per breast you cook).  For example, if you cook two breasts in the pan at once, I recommend heating the pan with two tablespoons of oil.  Add the chicken and cook for 3 to 4 minutes on each side until chicken is browned on both sides. Transfer chicken pieces to the prepared baking sheet.
• Use a spoon to spread about 1/3 cup of marinara sauce on top of each piece of chicken. (If you only have three pounded breasts, just use 1/3 cup on each breast (one cup total.)) Top evenly with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese amongst all the chicken.
• Place the pan on the middle rack in the oven and bake for 14 to 20 minutes or until cheese is melted and chicken is cooked through (165 ºF). (I baked for 14 and then set the broiler at medium heat for two minutes.)
• Remove from oven and garnish with fresh basil if desired. Serve immediately.  I served with a veggie and orzo with garlic butter.
  
  
  *www.twopeasandtheirpod.com