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

Units Scale

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}

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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.