Triple Chocolate Brownie Cookies

What’s so great about brownie cookies? Instead of being super rich like a lot of other double chocolate cookies, these cookies have a light, whipped, truffle-like (though not cakey and dry nor too fudgy) quality. I made this batch with a combination of Baker’s unsweetened chocolate and Guittard Extra Dark Chips and they were fabulous.

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
Recipe type: Dessert
Serves: 30
  • 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
  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 ยพ 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 itโ€™s too thick to drizzle, transfer it to a freezer bag, snip off the corner and squeeze it over the cookies.
When made with Dutch process cocoa, my cookies turned out thicker.

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  1. April Cavin says

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

  2. says

    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.

  3. Glanathema says

    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.

  4. says

    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.

  5. says

    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!). ๐Ÿ™‚ 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!

  6. bittensj says

    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!

  7. says

    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.

  8. Avril says

    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.

  9. Melissa says

    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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