Triple Chocolate Brownie Batter Cookies
I love shiny things. Shiny lipgloss, shiny granite countertops, shiny clean cars.
But shiny cookies are the best kind of shiny. Especially when they’re shiny chocolate cookies.
And these are definitely chocolaty. There are three kinds of chocolate: melted dark chocolate, cocoa powder, and chocolate chips.
That trifecta is destined to produce an ultra-chocolaty cookie that will give even your most severe bad day a run for its money.
The cookies remind me of eating brownie batter, especially if you underbake them by a minute or two like I do. So soft, moist, tender, fudgy, rich, decadent, and worth every last calorie.
They’re adapted from my Soft and Chewy Brownie Cookies and while I do love those cookies, they’re on the fussier and more temperamental side to make and are prone to baking up thin.
I crave thick, dense big chocolaty bites like I get with Quadruple Chocolate Soft Fudgy Pudding Cookies. These cookies are thick like those, but with the brownie batter taste of the others. Best of both worlds.
The most important thing to note about the recipe is that you must chill the dough, twice. When you’re mixing the dough, it literally looks like brownie batter and you’ll think to yourself, there is no way this is thick enough to be cookie dough, and when it’s soft and warm like that, it’s not. Pop your mixing bowl into the freezer for a half hour or until the dough is chilled enough to scoop out mounds.
Scoop out mounds, and then chill the individual mounds for at least 3 hours in the fridge. Don’t skip either of the chilling steps, and don’t just refrigerate the whole bowl for hours and try to scoop out individual dough mounds later because it’ll be rock hard and not scoop-able.
If you can eat brownie batter by the spoonful like I can, you’re going to love the cookies.
Pure chocolate bliss.
Triple Chocolate Brownie Batter Cookies
The cookies remind me of eating brownie batter, especially if you underbake them by a minute or two like I do. So soft, moist, tender, fudgy, rich, decadent, and worth every last calorie. There are three kinds of chocolate used in these: melted dark chocolate, cocoa powder, and chocolate chips. That trifecta is destined to produce an ultra-chocolaty cookie that will give even your most severe bad day a run for its money. You must chill the dough, twice, as detailed in steps 6 – 8 in the directions below and you cannot skip it. If you can eat brownie batter by the spoonful like I can, you’re going to love the cookies.
8 ounces dark chocolate, chopped (I used 4 ounces from a Trader Joe’s 72% Pound Plus Bar and 4 ounces from a Dark Chocolate Pound Plus Bar)
1/4 cup unsalted butter
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
2 tablespoons unsweetened natural cocoa powder
1 teaspoon instant espresso granules, optional but highly recommended (see below for explanation)
1/4 teaspoon baking powder
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
- In a large, microwave-safe bowl, add the chopped chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until chocolate can be stirred smooth. Set aside to cool.
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the eggs, sugar, vanilla, and beat on medium-high speed until pale yellow and thick, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, instant espresso granules (sold in the coffee aisle; doesn’t make cookies taste like coffee, rather enhances the overall chocolate flavor), baking powder, optional salt, and beat on low speed until combined and smooth, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the melted (and now slightly cooled) chocolate and butter mixture, and beat on low speed until combined and smooth, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips and beat on low until combined, about 30 seconds.
- Cover bowl with plasticwrap and place in the freezer for about 30 minutes, or until dough has chilled enough to scoop out into mounds. Don’t forget about it because it will become rock hard; set a timer to remind yourself to check.
- After dough has sufficiently chilled enough to scoop (a little loose is okay; this dough is sticky and will stick to your hands or cookie scoop), using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes, or until edges have set and tops are shiny and just set; don’t overbake. I pull my cookies before major crackling occurs, which is about 10 1/2 to 11 minutes in my oven. The more crackling, the more well-done cookies will taste and I prefer doughy, under-baked cookies. Baking 12 to 13 minutes, will result in firmer cookies. You may need to play around with baking times in your oven since ovens and preferences vary. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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