triple chocolate brownie cookies

I made three types of cookies a couple of weeks ago. Strangely, they have all disappeared.

It is bizarre. It’s like I live with a bunch of cookie monsters.

Oh well, I can always make more cookies.

The LAM requested for chocolate cookies. So today, I made a batch of triple chocolate brownie cookies. These cookies are very very chocolaty, so if you are not a chocolate fan, look away now.

The thing about cookies is that they are really really simple to put together. I love one-bowl bakes.

Here are the instructions on how to make these cookies.

In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.

Add the egg and vanilla extract. Mix until combined.

Add the cocoa/flour mixture in two batches and mix until just incorporated.

Add the chocolate chips and pulse just to distribute evenly.

Chill the cookie dough for at least 2 hours. Why? See here.

Use a cookie scoop (or roll the dough to make little balls) to dish the cookies onto the baking trays.

Flatten the tops lightly with your fingers.

Bake at 175°C for 8-10 minutes. Allow the cookies to cool for 5-10 minutes on the baking trays before transferring them onto a wire rack to cool completely.

Aden really liked these. The exterior is crunchy while the interior is soft, like a brownie. 
I loved the deep, deep chocolate flavor! 🙂 

Triple Chocolate Brownie Cookies
Yields 15
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Ingredients
  1. 1/2 cup (113.5g) unsalted butter, softened
  2. 1 cup (200g) granulated sugar - I reduced this by 50%
  3. 1 egg
  4. 1 teaspoon (5ml) vanilla extract
  5. 1 cup (125g) plain flour
  6. 1/2 cup (59g) unsweetened cocoa powder - I used Valrhona
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1/2 cup (76g) white chocolate chips
  10. 1/2 cup (76g) mini semi sweet chocolate chips
Instructions
  1. In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
  2. Add the egg and vanilla extract. Mix until combined.
  3. Add the cocoa/flour mixture in two batches and mix until just incorporated.
  4. Add the chocolate chips and pulse just to distribute evenly.
  5. Chill the cookie dough for at least 2 hours.
  6. Use a cookie scoop (or roll the dough to make little balls) to dish the cookies onto the baking trays. Flatten the tops lightly with your fingers.
  7. Bake at 175°C for 8-10 minutes. Allow the cookies to cool for 5-10 minutes on the baking trays before transferring them onto a wire rack to cool completely.
Adapted from laurenslatest
Adapted from laurenslatest
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/