These Triple Chocolate Brownie Cookies are SO decadent! Soft, fudgy, and sprinkled with crunchy walnuts, it’s just like eating a brownie, but in a cookie form. This brownie cookie recipe is always a hit with chocolate lovers!
Brownie Cookies Recipe
If you’re trying to eat more vegetables in 2018… this might not be the post for you. But! If you’re trying to eat more chocolate in 2018, allow me to introduce you to your new best friend ↓
Gooey Fudge Brownie Cookies! And I’m so excited to share this recipe with you. Because who doesn’t love a cookie pretending to be a gooey fudge brownie? Especially smack-dab in the middle of Winter.
Tips and Tricks for Recipe Success:
- Because I believe more is more when it comes to chocolate, these cookies are loaded with chocolate chips and chocolate chunks. You may use all chocolate chips or all chocolate chunks, if preferred. However, for the melted chocolate, you should use real chopped chocolate; not chocolate chips. I prefer dark chocolate or semi sweet.
- This recipe calls for Dutch-process cocoa powder, which is different from regular cocoa powder. Dutch-process cocoa powder is made from cocoa beans that have been treated with potassium solution, which neutralizes their acidity. Dutch-process cocoa powder is also darker and more mellow in flavor. Click here to check-out my favorite brand.
- Don’t skip the espresso powder! It helps enhance the flavor of the chocolate without adding an intense coffee flavor. If you’re on the market for a new jar, I highly recommend King Arthur Flour Espresso Powder, which is what I use in all of my chocolate desserts.
- I love walnuts in my brownies, so naturally I added a 1/2 cup to these cookies. But if you’re allergic, or just not a fan, feel free to omit them without making any other changes. You can also use a different nut, like pecans or peanuts.
- The cookie dough will look more like a thick chocolate batter. This is normal!
- Here’s what you’re going to do: using a large cookie scoop (or ice cream scoop) drop mounds of the thick batter onto your prepared baking sheet, leaving 2 inches between each mound. Cover the baking sheet loosely with plastic wrap and pop it in the fridge for at least one hour (and up to 1 day). Once the dough has chilled, you’re ready to bake!
- Don’t over bake your cookies! The cookies will look almost uncooked in the center when you pull them from the oven, but will firm up quite a bit while cooling.
- Finally, be sure to cool the cookies on the baking sheet, placed on top of a wire rack. They’ll come out of the oven too fragile to touch, but will firm up once they’ve cooled.
Love brownies? Love cookies? Well then don’t let another day slip by before baking these triple chocolate brownie cookies!
More Chocolate Cookie Recipes:
- Chocolate Orange Brownie Cookies
- Soft Batch Double Chocolate Fudge Cookies
- Chewy Chocolate Fudge Cookies (Vegan)
- Soft Batch Chocolate M&M Cookies
If you try this recipe for Triple Chocolate Brownie Cookies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
Triple Chocolate Brownie Cookies
Ingredients
- 6 ounces semi-sweet chocolate, finely chopped
- 2 teaspoons espresso powder
- 3/4 cup all-purpose flour
- 1 and 1/2 Tablespoons Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chunks
- 1/2 cup walnuts, finely chopped
Instructions
- Line a large baking sheet with parchment paper and set it aside until needed.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and the chopped chocolate and espresso powder into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Once the chocolate is completely melted, remove the bowl from heat and set aside to cool.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, both sugars, and vanilla on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Turn mixer off.
- Using a rubber spatula, fold the melted chocolate into the batter, mixing until evenly combined. Fold in the chocolate chips, chocolate chunks, and walnuts.
- Using a large cookie scoop, drop 3-Tablespoon sized mounds of batter onto the prepared baking sheet, spacing them 2 inches apart. Loosely cover the pan with plastic wrap and refrigerate for at least 1 hour, and up to 1 day.
- 30 minutes before you're ready to bake, preheat your oven to 300 degrees (F).
- Bake for 14 to 16 minutes, or until the cookies have puffed up and look slightly cracked on the surface.
- Allow the cookies to cool on the baking sheet, placed on a cooling rack, for at least 20 minutes before transferring to a serving plate.
- Store cookies in an airtight container at room temperature for up to 1 week.
Sue Powell says
I made these yesterday to take to a soup kitchen that I bake for once a month. After baking them, I thought they were too much work..chop chocolate, melt chocolate, more chocolate, etc. However, when I ate one this mornng as I was packaging them…well, let’s just say that the soup kitchen is being shorted a few cookies! Goodness Gracious, these cookies are good! I made them smaller so the recipe made around 36 cookies. Very delicate, but so rich and chocolate-filled. I used instant coffee as That is what I had on hand. Also, chopped from a70% cacao bar as that is what I had on hand. Thus added 3 extra tablespoons of sugar to make up for not using all semi-sweet chocolate. Looks like I ma have to make these again after all!
Mercy says
The best cookies i have ever made very gooey and soft, can’t wait to make them again.Thank you for the recipe
Nikita Bajaj says
Ashley, this looks scrumptious! I am so baking these this weekend!
Also kindly tell me what can I use instead of eggs?
Bruce C Johnson says
Ashley,
I tried these brownies, and they were delicious, however I had a problem. The cookies were very crumbly and fell apart when picked up. They seemed to be a little too dry. I did follow the ingredients and directions exactly and don’t know what happened.
Any suggestions?
Thanks
Olivia says
Too bad! Impossible for me to make your recipes. Please convert them in grams! Thanks. Olivia
Neeta says
Hi Ashley, They look heavenly!
Will it still turn out yummy if we exchange half of butter with coconut oil and half of flour with oats flour?
Patti says
Can’t wait to make tonight!!!!!
Kayle (The Cooking Actress) says
SOOOO CHOCOLATEY!
All the heart eyes.
Lisa says
Brownie cookies!! These sound divine!!!
Ushmana Palmo Rai says
Yummy! Triple chocolate brownie!? I am so hooked on this recipe!
The brownies look scrumptious, absolutely making these on the weekend! But can I leave the espresso powder does it make a huge difference? Hoping to hear back from you!
Thank you for sharing! All the love to you Ashley!