Triple chocolate brownie cookies, loaded with three kinds of chocolate, are a dark, rich, decadent collision of brownies and cookies. Just a couple of bites and your chocolate cravings will be satisfied! (nut-free)
I don't even remember how these cookies came into my life, but I'm sure glad they did. I made them for my husband one day, and he affectionately named them "Brownie Babies." (I think we had been talking about Beanie Babies a few nights before.) They are a like a cookie and a dark chocolate brownie had a baby in the best kind of way. They're so perfect for the ultimate chocolate lover.
Why You'll Love These Cookies
If you're a dark chocolate lover, you will swoon for these brownie cookies. They have three types of chocolate (3!) for the most rich, deeply chocolatey taste. The texture has a dense, chewy interior with ever so slightly crispy edges - just like a brownie - thanks to not a lot of flour. They are oh-so-delicious when warm from the oven (especially if you sprinkle them with a touch of flaky salt)! These cookies are pretty small, but honestly, they're the perfect size since they are so rich and chocolatey.
The Ingredients
- Unsweetened chocolate - Also called 100% cocoa or bittersweet chocolate, found in the baking aisle
- Dark chocolate chips or chunks - You can also use a chopped dark chocolate bar. The higher the % of chocolate, the darker and less sweet the cookies will be.
- Semisweet chocolate chips - For melty chocolate chip goodness scattered throughout the cookies.
- Butter - I use salted butter, but unsalted is fine too.
- Instant coffee or espresso powder - A touch of coffee flavor enhances the chocolate flavor.
- Vanilla extract
- Sugar
- Eggs
- Flour - I use whole wheat pastry flour. You can also use all purpose or white whole wheat.
- Baking Powder
- Flaky Salt - Optional, for sprinkling on top, but such a great touch! I use Maldon salt.
How To Make Triple Chocolate Brownie Cookies
- In a microwave safe bowl, melt the unsweetened chocolate, dark chocolate, and butter in 30-second intervals, stirring in between each, until completely melted and smooth.
- Add the coffee and vanilla and stir, then set the bowl aside.
- With a stand mixer or hand mixer, beat the eggs and sugar until light and fluffy.
- Add the chocolate to the egg mixture and mix to combine.
- Add the flour, baking powder and salt and mix until combined.
- Stir in the semisweet chocolate chips.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or until firm.
- Once you're ready to bake, scoop the dough into 1 tablespoon-sized balls onto a baking sheet and bake at 350°F for 8-10 minutes, taking care not to over-bake.
- Optional: sprinkle cookies with flaky salt and cool slightly before removing from the baking sheet.
Can They Be Frozen?
The unbaked dough freezes well! Scoop it by the tablespoon onto a baking sheet and freeze. Once the dough balls are frozen, transfer them to a freezer bag and freeze for up to three months. You can bake them from frozen, just add 2-3 minutes to the bake time.
For even more chocolatey goodness, try one of these Delicious, Decadent Chocolate Recipes!
Did you make this recipe? Please leave a star rating in the comments!
PrintTriple Chocolate Brownie Cookies
Triple chocolate brownie cookies, loaded with three kinds of chocolate, are a dark, rich, decadent collision of brownies and cookies. Just a couple of bites and your chocolate cravings will be satisfied! (nut-free)
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 50 minutes
- Yield: About 3 dozen cookies 1x
- Category: dessert
- Method: baked
- Cuisine: American
Ingredients
- 6 oz unsweetened bakers chocolate, roughly chopped
- 1 cup dark chocolate chips or chunks
- 6 tbsp butter (I use salted)
- 3 large eggs
- ¾ cup sugar
- 2 tsp instant coffee or espresso powder
- 2 tsp vanilla extract
- ⅓ cup whole wheat flour or all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups semisweet chocolate chips
- Flaky sea salt, for topping (optional)
Instructions
- In a medium microwave-safe bowl, melt bakers chocolate, dark chocolate chips, and butter by heating in 30-second intervals, stirring in between until smooth. Let cool slightly.
- Stir instant coffee and vanilla into chocolate.
- In the bowl of a stand mixer, beat together sugar and eggs until fluffy.
- Add melted chocolate mixture.
- Stir in flour, baking powder, and salt. Mix until well combined.
- Stir in semisweet chocolate chips.
- Cover dough and refrigerate until cooled, 30 minutes or more.
- Once dough is chilled, preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment. Scoop dough into balls using a small cookie scoop (about 1 tbsp) and place about 2 inches apart on the cookie sheet. Bake 8-10 minutes.
- Remove cookies from oven. Optional: sprinkle with flaky sea salt, such as Maldon. Let cookies cool for a few minutes before removing from the baking sheet.
Notes
- For the best texture, take care not to over-bake the cookies. In a good oven, 8 minutes is perfect for tablespoon-sized cookies. If your oven tends to run cooler, they'll need closer to 10 minutes.
- To freeze: scoop dough onto a baking sheet and freeze until solid, then place frozen dough balls in a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
Keywords: triple chocolate cookies, brownie cookies
This post was originally published February 2016 and has been updated.
Jen says
Hi, don’t see an oven temperature?
Jenny Shea Rawn says
These look AMAZING! I am a sucker for all things chocolate. Definitely making these Babies!
Kaleigh M says
Thanks so much! I'm definitely a sucker for chocolate too!
nutritioulicious says
Mmmm...Mouthwatering deliciousness. And love the name Brownie Babies - so cute!
Dianna | Chard in Charge says
Oh my goodness! These look amazing, I'm a huge chocoholic!
Kaleigh M says
Me too! 🙂