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Triple Chocolate Brownie Cookies

by on January 20, 2010 · 16 comments

I usually post cookie recipes around noon, so today’s recipe is a little late.  The truth is, it’s been a trying week and I’m just trying to stay sane. As usual, I’ve found solace in baking the good old recipes that make me happy like muffins and double chocolate cookies — nothing flashy, but fun to eat and relaxing to put together. This one exceeded my expectations and I just had to post it.

What’s so great about these cookies?   Instead of being super rich like a lot of other double chocolate cookies, the cookies had a light, whipped, truffle-like (though not cakey and dry nor too fudgy) quality. I made these with a combo of Baker’s unsweetened chocolate and Guittard Extra Dark Chips and even with the everyday grocery store chocolate, they were fabulous. Who knows what you could do with the more expensive stuff!?

The original version is from Taste of Home, but I modified the directions and added some vanilla and halved it. The original yield was 6 dozen, but I got about 2 1/2 so I guess my cookies were a little larger.

chocolate brownie cookies

Triple Chocolate Brownie Cookies
 
Prep time
Cook time
Total time
 
Triple Chocolate Brownie Cookies
Author:
Recipe type: Dessert
Serves: 30
Ingredients
  • 6 tablespoons unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 2 large eggs
  • 1/2 teaspoon of vanilla (optional)
  • 1 cup granulated sugar
  • 3/4 cups all-purpose flour
  • 1/4 cup unsweetened natural cocoa powder OR Dutch processed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 1/2 cup (6 ounces) semisweet chocolate chips, divided
  • 1 teaspoon shortening or butter
Instructions
  1. Melt the butter in a large microwave-safe mixing bowl. Add chocolate to hot butter and stir well. Microwave for another 30 seconds and stir until chocolate is melted and smooth. Let mixture cool for about 5 minutes.
  2. Beat the sugar into the melted chocolate mixture. With an electric mixer on medium, beat in the eggs one by one. Add the vanilla, increase mixer speed to high and beat for about a minute and a half. Batter will fluff up and appear lighter in color.
  3. Mix the flour, cocoa powder, baking powder and salt together in a separate bowl. By hand, stir it into the batter until incorporated. Stir in about ¾ cup of the chocolate chips (you can use less if you like). Chill the batter for an hour or more or until it is firm enough to shape into fairly sturdy mounds.
  4. Preheat oven to 350 degrees F. Line sheets with parchment paper. Scoop up big two-tablespoon sized mounds and arrange them on cookie sheets a few inches apart. Bake one sheet at a time for 8-10 minutes. Cookies should still be a little shiny when you take them out, but baked. Mine took 10 minutes.
  5. Let cool on cookie sheets for a few minutes then transfer to cooling racks.
  6. To make icing, melt the chocolate chips and butter together in microwave or in a metal bowl set over hot water. Drizzle the chocolate over the cookies or if it’s too thick to drizzle, transfer it to a freezer bag, snip off the corner and squeeze it over the cookies.
Notes
When made with Dutch process cocoa, my cookies turned out thicker.

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Published on January 20, 2010

{ 16 comments… read them below or add one }

April Cavin January 20, 2010 at 9:27 pm

Triple Chocolate Brownie Cookies?? Yes, please!! Needless to say, this one is going in my ‘must make’ folder!

Katrina January 20, 2010 at 10:17 pm

Cookies from the queen! Woohooo!
‘Sup? Hope the week gets better from here!

shelly (cookies and cups) January 21, 2010 at 7:21 am

Those sound awesome!

Krystle January 21, 2010 at 10:43 am

Wow these look heavenly! Just the picture makes me want cookies and milk!

Chris Mower January 21, 2010 at 12:11 pm

Holy goodness. These have been added to my must try list. We just polished off a batch of chocolate crinkle cookies and soft fluffy sugar cookies at my house though, so I’ll have to wait until I get another cookie craving.

Karen January 21, 2010 at 12:22 pm

Sorry you’ve had a tough week. Hope the cookies helped!

Cheryl January 21, 2010 at 8:03 pm

Love this idea/recipe! Hope your week gets better!

Jennifer January 22, 2010 at 9:31 am

Wow, those look great. I love your description of their texture and really hope I have time to make these this weekend.

Glanathema January 23, 2010 at 1:22 am

I just made these. Mine are tasty – light in texture but very chocolatey, and the edges have a slight chewiness to them that is pleasant.

I was a little confused when I read “baking powder” in the ingredients list and “baking soda” in the directions, but I checked the link to the Taste of Home recipe and confirmed that it was, in fact, baking powder that was called for.

Anna January 23, 2010 at 8:11 am

Glanathena, thanks for the review! I still have some dough that’s been in the refrigerator for a few days and might bake up a few more cookies with it. I think they might be fatter with the well-chilled dough. Sorry about the confusion with leavening. You were smart to check the original, and I’ve fixed the typo in the directions.

Stephanie January 23, 2010 at 10:07 am

Thanks for posting the recipe, Anna! They look DIVINE! :-)

Stephanie January 24, 2010 at 11:21 am

I made this yesterday afternoon and they were a BIG hit! I doubled the recipe (because I find that with four kids, if I don’t, I bake and bake and bake and then have an empty plate sitting there when I’m all done cleaning up!). :-) I also made a slight change and substituted white chocolate chips for some of the chocolate chips (about 1/2 cup or so). I used Ghiradelli chocolate for the powder and the chips and they were delicious!

My son’s friend even said that they were “insane”, which I think is a good thing, these days. lol. Thanks so much, Anna. This one is a keeper!

bittensj January 25, 2010 at 10:17 am

I made these last night as well. They were a huge hit with my husband who is a huge brownie fan. He prefers them right out of the oven so they are fudgy and warm like brownies. I only made a few and I am keeping the batter in the fridge for another time (soon).

Thanks, your recipes are always a hit!

Jennifer January 25, 2010 at 1:33 pm

I made these yesterday and they were really good. My son liked them better warm, but I actually thought they were better when they cooled off (warm they seemed somehow TOO rich, like too gooey?) I think these would be fine without the chocolate drizzle at the end.

Avril January 26, 2010 at 2:06 pm

Great recipe. I made a single recipe this weekend and it met my weekly quota for lunchbox cookies. The teenagers that were over on Saturday night were duly impressed. I did not add the glaze and they were just fine.

Melissa January 29, 2010 at 3:08 pm

Made these for my husband to take to work and got several compliments and sent out several links to your site. Thanks for the great recipe!

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