Triple Chocolate Brownie Cookies
Indulging in rich, decadent cookies is a joy that everyone should experience. These Triple Chocolate Brownie Cookies are the perfect blend of brownie and cookie, offering a chewy texture packed with chocolatey goodness. The combination of semi-sweet chocolate, espresso powder, and a dash of walnuts creates a symphony of flavors that will satisfy even the most discerning chocolate lover. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress.
Why It Works Every Time
The secret to the success of these Triple Chocolate Brownie Cookies lies in the balance of ingredients. The rich semi-sweet chocolate adds depth, while the espresso powder enhances the chocolate flavor without making the cookies taste like coffee. The addition of both chocolate chips and chunks ensures every bite is loaded with chocolate, and the walnuts add a delightful crunch. Plus, using room temperature ingredients allows for better mixing, resulting in a smoother batter and a more uniform texture.
What Goes In
- 6 ounces semi-sweet chocolate, finely chopped: This is the base of our cookies, providing that rich chocolate flavor.
- 2 teaspoons espresso powder: A secret ingredient that intensifies the chocolate taste.
- 3/4 cup all-purpose flour: The main structure of the cookies.
- 1 and 1/2 tablespoons Dutch-process cocoa powder: Adds a deeper chocolate flavor and color.
- 1 teaspoon baking powder: Ensures the cookies rise perfectly.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
- 1 stick (4 ounces) unsalted butter, at room temperature: Adds richness and helps achieve the perfect texture.
- 1/2 cup light brown sugar, packed: Contributes moisture and a slight caramel flavor.
- 1/2 cup granulated sugar: Sweetens the cookies perfectly.
- 2 teaspoons pure vanilla extract: Enhances the overall flavor profile.
- 2 large eggs, at room temperature: Binds the ingredients together and adds moisture.
- 1/2 cup semi-sweet chocolate chips: For added texture and chocolatey goodness.
- 1/2 cup semi-sweet chocolate chunks: Larger pieces for extra chocolate bursts.
- 1/2 cup walnuts, finely chopped: Adds a nutty crunch and complements the chocolate.
Essential Tools for Success
- Mixing bowls: For combining ingredients.
- Whisk: To mix dry ingredients and incorporate air into the batter.
- Rubber spatula: For folding in chocolate chips and chunks gently.
- Baking sheet: A sturdy base for baking your cookies.
- Parchment paper: To line your baking sheet and prevent sticking.
- Cookie scoop: For evenly sized cookies.
Triple Chocolate Brownie Cookies in Steps
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures that your cookies will bake evenly.
Step 2: Melt the Chocolate
In a microwave-safe bowl, combine the finely chopped semi-sweet chocolate with the unsalted butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Let it cool slightly.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, espresso powder, and salt. Set aside.
Step 4: Combine Wet Ingredients
In a large mixing bowl, combine the melted chocolate and butter mixture with the light brown sugar and granulated sugar. Mix until smooth. Add in the eggs and vanilla extract, mixing until fully incorporated.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 6: Fold in Chocolate and Walnuts
Using a rubber spatula, gently fold in the semi-sweet chocolate chips, chocolate chunks, and finely chopped walnuts until evenly distributed throughout the batter.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
Step 9: Cool
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Better-for-You Options
- Substitute whole wheat flour for all-purpose flour for added fiber.
- Use coconut sugar instead of brown and granulated sugars for a lower glycemic index.
- Replace walnuts with your favorite nut or omit them for a nut-free version.
- Use dairy-free chocolate chips for a vegan option.
Notes from the Test Kitchen
These Triple Chocolate Brownie Cookies are best enjoyed fresh out of the oven when they are warm and gooey. However, they will stay delicious for several days stored in an airtight container. If you want to freeze them, allow them to cool completely, then store in a freezer-safe bag for up to three months.
- For a slightly crispier edge, bake an extra minute or two.
- Make sure not to overmix the dough once the flour is added, as this can result in tougher cookies.
Prep Ahead & Store
You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days. Just bring it to room temperature before baking. If you prefer to freeze the dough, scoop the mounds onto a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. You can bake them directly from frozen, adding an extra minute or two to the baking time.
Helpful Q&A
Can I use dark chocolate instead of semi-sweet chocolate?
Absolutely! Dark chocolate will give your Triple Chocolate Brownie Cookies a richer flavor. Just ensure it’s not too bitter.
What can I substitute for eggs in this recipe?
You can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) or applesauce (1/4 cup per egg) as a substitute for eggs in these cookies.
How do I know when the cookies are done baking?
The edges should be set, and the centers will look slightly soft. They will firm up while cooling.
Can I omit the espresso powder?
Yes, you can omit the espresso powder if you prefer. However, it enhances the chocolate flavor, so consider adding a little extra cocoa powder if you do.
What to Make After This
- Classic Chocolate Chip Cookies
- Peanut Butter Swirl Brownies
- Red Velvet Cookies
- White Chocolate Macadamia Nut Cookies
Ready, Set, Cook
Now that you have the recipe for these indulgent Triple Chocolate Brownie Cookies, it’s time to roll up your sleeves and start baking! With rich chocolate and a delightful crunch from the walnuts, these cookies are sure to be a hit. Whether for a gathering, a special treat, or simply for your own enjoyment, each bite promises to deliver pure happiness. Happy baking!
Triple Chocolate Brownie Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures that your cookies will bake evenly.
- Step 2: In a microwave-safe bowl, combine the finely chopped semi-sweet chocolate with the unsalted butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Let it cool slightly.
- Step 3: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, espresso powder, and salt. Set aside.
- Step 4: In a large mixing bowl, combine the melted chocolate and butter mixture with the light brown sugar and granulated sugar. Mix until smooth. Add in the eggs and vanilla extract, mixing until fully incorporated.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Step 6: Using a rubber spatula, gently fold in the semi-sweet chocolate chips, chocolate chunks, and finely chopped walnuts until evenly distributed throughout the batter.
- Step 7: Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
- Step 9: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a slightly crispier edge, bake an extra minute or two.
- Make sure not to overmix the dough once the flour is added, as this can result in tougher cookies.
- These cookies are best enjoyed fresh out of the oven when they are warm and gooey.
