It’s a brownie! It’s a cookie! It’s a wanna-be brownie cookie! These triple chocolate cookies are made in 20 minutes or less and deliver the same rich, fudgy, crinkle topped texture that we all know and love from our favorite brownies. Chock full of decadent chocolate flavor, these cookies are dangerously delicious!
Hello chocolate lovers. Meet wanna-be brownie cookies. Also known as the world’s most fudgy, chewy, chocolatey brownie in cookie form. I could not be more excited to share this cookie recipe with you all and I just know you’re going to be fast friends. This ultimate melt-in-your-mouth cookie is near and dear to my heart because it’s literally chock full of triple chocolate goodness.
You all know by now how much I adore all the chocolate things and these easy, decadent cookies taste just like your favorite crinkle topped, fudgy brownie. I know I say this a lot but there are seriously not enough adjectives in the English dictionary to describe just how good this cookie is.
This cookie is loaded with three kinds of chocolate. Yep! You heard that right!! THREE kinds of chocolate. We are not messing around here folks. If chocolate is the question, these cookies are the answer. Not only are they incredibly delicious, but they are easy to make, require zero chilling time, and they freeze beautifully. Look no further for your new favorite cookie!
Ingredients you need
These easy, no chill cookies are made with the same ingredients you use to make brownies. We just switch up the ratios a bit and the result is a rich and extra chocolate cookie that tastes just like your favorite brownie. And the best part is that the recipe calls for simple ingredients that you likely already have in your pantry so you can whip up a batch of delicious brownie cookies whenever the craving strikes!
- Butter. You’ll need unsalted butter to make these soft and gooey cookies. If you only have salted butter, omit the extra salt in the recipe.
- Sugar. This recipe combines both granulated sugar and brown sugar to create the perfect sweet and chewy cookie.
- Flour. Just a scoop of regular all-purpose flour gives these cookies the perfect texture. Be sure to spoon and level your flour for best results.
- Eggs. Check that your eggs are room temperature so that they incorporate well into the batter. If you’re in a hurry, place your eggs in a bowl of warm water for 10 minutes.
- Chocolate, chocolate and more chocolate. This wanna be brownie cookies are loaded with three kinds of chocolate. I wouldn’t change a thing about them but you can swap out the chocolates to suit your sweet tooth. For best success, use high quality chocolate bars and Dutch process cocoa powder for a rich, dangerously delicious cookie. I wouldn’t recommend using milk chocolate as it will make for a very sweet cookie.
- Espresso or strong coffee. You might be tempted to skip this ingredient but I’ve tested this cookie both ways and you won’t taste the coffee at all. It works to enhance the deep, rich chocolate flavors perfectly!
- Baking powder. Just a bit helps to give the cookies a little lift in the oven.
- Salt. Dust the tops of your brownie cookies with a sprinkle of flakey sea salt for a totally swoon-worthy sweet and salty treat!
Why are these brownie crinkle cookies so good?
Oh wanna-be brownie cookies, how do I love thee….let me count the ways! These triple chocolate cookies are lights-out delicious! Imagine the deliciously rich and fudgy texture of a homemade brownie, but in cookie form. They’re a chocolate lover’s dream and not only are they easy to whip up in 10 minutes or less, but they require zero chilling time so you can be face to face with an oooey, gooey, ultra chocolatey brownie cookie in just twenty minutes.
SIGN.ME.UP.
As if you needed another reason to love these cookies, you’ll be happy to know that not only do they bake up in no time, but they freeze beautifully. Trust me, your freezer stash NEEDS these cookies! If you are a chocolate lover like me, you have to add these triple chocolate cookies to the top of your must-bake list. They’re almost too good to be true!
Tips for the best cookies
These wanna-be brownie cookies have the same rich, fudgy texture of a brownie that we all know and love. The recipe is simple, but for best results, follow the directions word for word and read through these tips and tricks before you get started. You’ll be glad you did!
- Don’t skimp on good quality chocolate. This rule holds true for most recipes, not just cookies. But it is important to note that quality chocolate makes all the difference, especially in this wanna-be brownie cookie which is the definition of decadence. Splurge on the good stuff friends. It matters. For this particular recipe I used Valrhona for the chopped chocolate and Guittard for the chocolate chips. And I love this Dutch process cocoa powder.
- Use room temperature eggs. Okay, this cardinal rule is tough for even me to follow. Sometimes you just want a cookie and you want it NOW. Softening the butter and watching the clock while the eggs warm up to room temperature takes time and trust me when I say I’m the least patient person in the universe. Not kidding. Just ask my mom. But room temperature eggs are the key to cookie success so don’t cut corners. And softened butter melts faster than cold butter straight from the fridge. Take your butter and eggs out about an hour before mixing the batter.
- Let the batter rest. For the perfect crinkly top, fudgy brownie texture it’s important to let the dough rest for just 5-8 minutes before scooping it onto the cookie sheets. This gives the batter a chance to firm up a bit and helps create those irresistible glossy tops. Do not chill the dough as it will change the texture entirely.
- Do not over bake. Just like brownies, these chocolate cookies should never be over baked. We want those ooey, gooey fudgy centers and crackled tops that are the hallmark of any good brownie. The cookies will continue to cook as they cool on the cookie sheet so remove them from the oven before the center of the cookie looks set. The tops will be crackled and the cookies may be puffed up a bit. They will settle as they cool leaving you with the perfect fudgy, chewy, gooey chocolate goodness.
- Don’t forget the salt! You may think you don’t like salt with your chocolate, but trust me, it’s the best! Once baked, top each cookie with a sprinkle of flakey sea salt. It’s pure heaven!
How to freeze brownie cookies
You’ll be glad to know these cookies freeze perfectly! Because these triple chocolate cookies are so much like actual brownies, they will stay moist and fudgy long after they are baked. Keep them tightly covered at room temperature and heat them in a barely warm oven whenever you’re in the mood for a cookie. To freeze the cookies, wrap the cooled cookies tightly in plastic wrap and then seal in a plastic bag for up to three months. Take it from me, these cookies are the BOMB eaten straight from the freezer!
If you made it to the end of this post – congrats! You deserve a cookie. I won’t keep you here a second longer because you’ve got wanna-be brownie cookies to bake. I just know you’re going to fall fast in love with these seriously delicious cookies and I hope you’ll carve out some time to make them the next time you’re craving cookies. Or brownies!
Happy baking!
If you love cookies (and brownies!), you’ll also love….
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Print
Wanna-Be Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
It’s a brownie! It’s a cookie! It’s a wanna-be brownie cookie! These triple chocolate cookies are made in 20 minutes or less and deliver the same rich, fudgy, crinkle topped texture that we all know and love from our favorite brownies. Chock full of decadent chocolate flavor, these cookies are dangerously delicious!
Ingredients
- 7 ounces good quality semisweet chocolate, chopped
- 2 ounces bittersweet chocolate, chopped
- 6 TBSP unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 TBSP freshly brewed espresso or strong coffee, slightly cooled
- 1 1/2 tsp pure vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup plus 2 tbsp all-purpose flour, spooned and leveled
- 2 TBSP Dutch process cocoa powder, sifted
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup mini semisweet chocolate chips, divided
- flakey sea salt for sprinkling {optional}
Instructions
- Preheat oven to 325 degrees.
- Line two cookie sheets with parchment paper and set aside.
- In a bowl over a double boiler on low heat, melt together semisweet chocolate, bittersweet chocolate and butter. Stirring frequently.
- Remove from heat once chocolate has melted. Do not overheat.
- Stir to be sure all butter and chocolate have melted. Set aside to cool slightly.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar, eggs, espresso and vanilla until thickened, about 3-4 minutes.
- In a separate bowl, sift together flour, cocoa powder, baking powder and salt. Whisk to combine.
- Add the chocolate mixture to the egg and sugar mixture and blend on low speed until combined.
- Add the flour mixture gradually and stir until ingredients are barely combined. You should still see some bits of flour in the batter. The batter will be warm and soft, similar to brownie batter.
- Gently fold in most of the chocolate chips, reserving a couple of tablespoons for the tops of cookies if desired.
- Do not over mix.
- Let dough sit for 5-10 minutes at room temperature.
- Use a medium cookie scoop to portion cookie dough onto the baking sheets, leaving 2 inches between each cookie.
- Bake at 325 degrees for 10 minutes. Halfway through the baking cycle, place 3-4 chocolate chips on the top of each cookie and rotate the baking sheet in the oven. Continue baking until the edges are barely set and the center of the cookies still looks soft and fudgy. The cookies will continue to bake a bit once removed from the oven.
- Remove from oven an sprinkle with flakey sea salt if desired.
- Allow to rest for 10 minutes on the cookie sheets and then transfer to a cooling rack.
Notes
If you do not have an espresso machine, strong coffee may be substituted.
For the chocolate, I prefer a good quality chocolate bar like Valhrona and I also like Ghirardelli Bittersweet 60% cacao chocolate chips. For the additional chocolate chips which are stirred into the batter and added to the tops of the cookies, both mini or regular size semi-sweet chocolate chips will work.
Cookies keep well tightly covered and stored at room temperature or in refrigerator.
Cookies freeze well, tightly wrapped.
Place cookies in a warm oven directly from fridge or freezer to reheat.
*Recipe adapted from Foster’s Market Chocolate Whopper’s recipe.
**Recipe adapted from Foster’s Market Chocolate Whoppers
Blood Orange Bundt Cake
32 Comments
Anonymous
June 14, 2023 at 11:24 amI made these for a friend on mat leave and she said the batch didn’t even make it into the freezer! But now I NEED to know if I can make them gluten free so I can taste them for myself…?
Elisabeth DeLeon
September 28, 2022 at 7:26 pmThese cookies were incredible! I tripled the recipe and ended up with 9 dozen cookies, but they will all be eaten for sure! I followed the directions exactly (especially the coffee, it adds richness and depth) and they turned out perfectly chewy and gooey with beautiful crackly tops. The flaky sea salt is an absolute must! Thanks so much for the wonderful recipe!
Heather Mubarak
October 2, 2022 at 9:40 pmI’m thrilled that you loved these cookies!! Thank you for following along here and trying my recipes!
JACQUELINE
July 26, 2022 at 6:55 pmThis recipe is perfection! Truly! The best tasting cookie I’ve ever had. You’re a genius and I thank you.
Heather Mubarak
July 28, 2022 at 1:32 amI’m so happy you loved the cookies! Thanks for trying my recipe!!
Genevieve
March 1, 2022 at 2:15 amHi! I try to bake dairy free for dairy intolerance in my family. If I replace the butter with canola oil, do I use the same measurement as I would have for the butter? Do I add more or less of something else to keep the texture the same as it originally would be? Any ideas or suggestions? I’d love to make these!
Cheryl Serna
January 14, 2022 at 4:54 amLove them! Including my family. This time I only have semi sweet would it still turn out the same without the bittersweet? So it’ll be 9 oz of semi.
Heather Mubarak
January 17, 2022 at 6:15 pmThe semi-sweet chocolate will make the cookies a bit sweeter, but equally delicious!
Anonymous
April 16, 2021 at 4:19 pmHi! I was wondering if I can substitute the butter for something else like coconut oil, etc?
Heather Mubarak
April 17, 2021 at 9:43 pmI haven’t made these using oil of any kind so I can’t speak to how the cookie will turn out if you substitute the butter. Let me know how it works out if you give it a go!
Violaine
March 14, 2021 at 10:00 amThis recipe is amazing! I put Reese peanut butter cups chopped in small pieces instead of the mini chocolate chips and it was perfection! I’ll do this recipe again and again!
Girly Anton
February 15, 2021 at 1:59 amI made this yesterday for Valentine’s day and it was perfect!!!! Thank you so much for giving us the exact recipe! No secrets! I was able bake the yummiest chocolate brownie/cookie ever!
Constance
February 9, 2021 at 5:52 amDelicious. These were very easy to put together and, to my mind, turned out perfectly. I used a smaller scoop and got 35 cookies (I like a smaller cookie and these are pretty rich). The only thing that could make this recipe better would be to have the ingredients by weight, but the next time I make these, I’ll be weighing everything in preparation for the time I make them after that
Looking forward to trying some of your other recipes!
Aprille
February 7, 2021 at 5:08 pmHi! Not a coffee drinker…what could I substitute espresso and coffee with?
Heather Mubarak
February 7, 2021 at 5:31 pmI have only made these cookies as the recipe is written but you could try warm water in place of the espresso/coffee. I’m not a coffee drinker either, but these cookies do not taste like coffee at all – it just helps to enhance the flavor of the chocolate.
Kate
January 29, 2021 at 7:51 pmThese cookies are the bomb. Seriously delicious! I made them as directed. I did rest the cookies on the baking sheet for about 10 minutes. I found when I made them the first time, that they fell apart when I tried to move them after 5 mins. Once they had cooled a little more, I was able to move them to the cooling rack without incident. I like to store them in the freezer. No need to reheat, they’re perfectly gooey straight from the freezer. I made a berry sauce and served the cookie on top of that. It was perfection. Make these cookies. You’re welcome.
Anonymous
December 2, 2023 at 10:10 pmMy cookie batter was way too runny to make cookies with this. I’ve read the recipe over and over and can’t find what I did wrong ♀️ it does seem like way to little dry ingredients for all the wet. What’s going on here?
Heather Mubarak
December 3, 2023 at 12:28 amYes, this batter is very wet…similar to a brownie batter. You do need to let it rest at room temperature (8 to 10 minutes) before scooping. It will still seem a bit thin but the cookies will bake up with crackled tops just like a brownie. Let me know if I can be of further help.
Olivia
January 28, 2021 at 10:14 pmMade these a couple of days ago, so good!!! The dough seems loose at first but it magically sets up when you let it sit for 5-10min. Warm out of the oven they really taste like warm brownies, which I LOVE. If I had any leftovers I’d try freezing them, looks like I’ll have to make another batch!
Sara
January 23, 2021 at 8:11 pmThe ingredients say bittersweet chocolate but your recipe instructions say unsweetened chocolate… so which is it?? Thanks!
Heather Mubarak
January 24, 2021 at 12:53 amThanks for catching that! The recipe uses both bittersweet and semi sweet chocolate – the typo has been corrected. Enjoy the cookies!!
Vanessa
January 15, 2021 at 10:26 pmHello, may I ask how long should i reheat the cookie? Thankyou ^.^
Heather Mubarak
January 16, 2021 at 2:48 amJust five minutes or so on low heat to soften the cookie and melt the chocolate a bit. Enjoy!
Lauren S.
January 13, 2021 at 7:25 pmRidiculously good is an understatement. These cookies are the best!! I can’t wait to make them again!
Olga
October 25, 2020 at 3:31 pmI just made them and I have to say – I LOVE IT! These cookies are perfect for me, soft inside with crispy crust. I wanted to add more flour because I thought that the dough was too runny. But after freezing it was easy to use, and so my cookies are soft and chewy.
Heather Mubarak
October 26, 2020 at 8:33 pmThis makes me so happy! Thanks for the love Olga!!
Jessica
July 17, 2020 at 11:28 pmI tried these today and they for sure fixed my chocolate craving! So delicious. I had a problem with texture though. They turned out flat, sticky and didn’t crinkle at all like yours. Any suggestions for what I did wrong? Thank you!
Heather Mubarak
July 18, 2020 at 12:17 amHi Jessica,
I would check your oven temperature to be sure it’s not running too hot. Sounds like they may have spread to much in the oven. For these cookies, I usually use a fork, the back of a spatula, or a round cookie cutter to nudge the edges back towards the center just a bit for a more uniform cookie.
Isidora
January 30, 2019 at 1:11 amHi, I was wondering if I can put them peanut butter chips
Heather Mubarak
February 1, 2019 at 6:26 pmSure! That sounds delicious too!!
Heather Mubarak
March 1, 2019 at 8:09 pmAbsolutely!