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Triple Chocolate Brownie Cookies

Indulge in these rich and decadent Triple Chocolate Brownie Cookies that blend brownie fudginess with cookie chewiness for an irresistible treat!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Decadent, Fudgy
Servings: 12 servings

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 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

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a heatproof bowl, combine the finely chopped semi-sweet chocolate and butter. Place the bowl over a pot of simmering water and stir until melted and smooth. Remove from heat and cool slightly.
  • In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, salt, and espresso powder.
  • In a large mixing bowl, combine the light brown sugar and granulated sugar. Pour the melted chocolate mixture into the sugars, whisking until smooth. Add the vanilla extract and mix well.
  • Crack the eggs into the chocolate mixture, one at a time, mixing well after each addition.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  • Gently fold in the semi-sweet chocolate chips, chocolate chunks, and finely chopped walnuts.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 10-12 minutes, until the edges are set but the centers remain slightly soft.
  • Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Baking Sheet
  • Parchment Paper
  • Measuring cups and spoons

Notes

  • For an extra fudgy texture, bake for a shorter time.
  • Omit walnuts for a nut-free version or replace with more chocolate chips.
  • Store in an airtight container for up to a week.