What’s so great about Triple Chocolate Brownie Cookies? Instead of being super rich like a lot of other double chocolate cookies, these have a light, whipped, truffle-like texture. The recipe calls for a mix of melted unsweetened chocolate, cocoa and chocolate chips. You can use any brands you like. I’ve tested with everything from Baker’s chocolate to Valrhona. The cookies are usually a little thicker when made with Dutch process cocoa, but Dutch and natural work equally well in terms of overall flavor and texture.
Triple Chocolate Brownie Cookies Notes
The original version is from Taste of Home, but I modified the directions, added vanilla, halved the recipe and increased the chocolate glaze. My cookies are also a little larger than the magazine’s. M&Ms are totally optional, of course!
Here’s the recipe!. If you try it, let me know. And if you want a good peanut butter cookie recipe to go with the brownie cookies, I recommend School Lunch Peanut Butter Cookies.
Triple Chocolate Brownie Cookies
- 6 tablespoons unsalted butter
- 2 ounces unsweetened chocolate chopped
- 2 large eggs
- 1/2 teaspoon of vanilla optional
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened natural cocoa powder OR Dutch processed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 3/4 cup semisweet chocolate chip
- 2 teaspoons shortening or butter
- 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.
- 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.
- 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 3/4 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.
- 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.
- Let cool on cookie sheets for a few minutes then transfer to cooling racks.
- To make icing, melt the remaining 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.
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!
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.
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.
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!
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!
Thanks for posting the recipe, Anna! They look DIVINE! 🙂
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.
Wow, those look great. I love your description of their texture and really hope I have time to make these this weekend.
Love this idea/recipe! Hope your week gets better!
Sorry you’ve had a tough week. Hope the cookies helped!
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.
Wow these look heavenly! Just the picture makes me want cookies and milk!
shelly (cookies and cups)
Those sound awesome!
Cookies from the queen! Woohooo!
‘Sup? Hope the week gets better from here!
Triple Chocolate Brownie Cookies?? Yes, please!! Needless to say, this one is going in my ‘must make’ folder!