When I’m going through something and I don’t know what to do, I bake. Something about the smell of baked goods (and especially chocolate) helps me get out of my funk. I think it also just helps me get my mind off of whatever it is that’s bothering me too. Of course, if those cookies or cake don’t turn out well, then it has the adverse effect, but hey, I tried! lol
This past weekend I made these yummy chocolate cookies. But they’re not just any old cookies – oh no! They have 3 different types of chocolate in them and they’re best described like a bite-sized brownie. They’re that chewym soft texture you would normally have in a brownie but in a delicious round cookie form. They’re pretty much perfect. I made 3 dozen and they were gone within a couple hours at my house. In other words, my people liked them and they are dangerous, so if you’re on a diet – steer clear of these little guys!
These triple chocolate fudgy brownie cookies are the perfect cure for a chocolate craving and a need for comfort food all in one.
Triple Chocolate Fudgy Brownie Cookies
Ingredients
- 12 ounces bittersweet chocolate chips 60-70% cacao
- 1/2 cup butter
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder not Dutch-processed
- 1/2 cup mini semisweet chocolate chips
Instructions
- In a heavy saucepan over low heat, melt bittersweet chocolate chips and butter stirring constantly until melted and well-combined. Remove from heat, and set aside.
- In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
- Reduce the speed to low, and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined.
- Add mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
- Cover the batter, and chill for 30 minutes.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
- Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't over bake, or the cookies won't be crackly and fudgy.
- The shiny, crackly crust will develop as the cookies cool on the baking sheet.
Products Used:
If you’d like to see more recipes like this, follow me on Pinterest!
