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.
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! 🙂