These Triple Chocolate Brownie Cookies have the perfect name. There is no mistaking the chocolate in these cookies. Between the cocoa powder, melted unsweetened chocolate, the semi sweet chocolate chips and the semi sweet chocolate drizzle, they are a chocolate lovers dream. Like taking a bite of a rich fudgy brownie.
Triple Chocolate BrownieCookies
Ingredients:
- 3/4 Cup unsalted butter
- 4 oz. Unsweetened chocolate
- 2 Cups granulated sugar
- 4 Eggs
- 1 1/2 Cups all purpose flour
- 1/2 Cup unsweetened cocoa powder
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 2 Cups semisweet chocolate chips, divided
- 2 Teaspoons coconut oil.
Instructions:
- In a small saucepan set over medium heat, melt the butter and unsweetened chocolate. Remove from heat and cool. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and eggs and beat until smooth.
- To a small bowl combine the all purpose flour, cocoa powder, baking powder and salt. Add to the chocolate mixture and mix to combine. Add 1 1/2 cups of the chocolate chips and mix to incorporate. Separate into two equal portions and wrap each portion in plastic wrap and chill for 2 hours or until easy to handle.
- Preheat oven to 350º. Line a baking sheet with parchment paper. Scoop out about 1 tablespoon of dough and place 2” apart on the prepared baking sheet. Place in preheated oven and bake for 8 to 10 minutes or until edges are set. Remove from oven and allow to cool completely on a wire rack.
- For the chocolate drizzle, place the remaining chocolate chips and 1 teaspoon of coconut oil in a microwave safe bowl and microwave on high for one minute or until chips are completely melted. Place melted chocolate in a piping bag, snip the tip and drizzle over cooled cookies. Let sit until set.
- To store, place in a air tight container for up to 5 days or layered between wax paper in a zip lock bag in the freezer for up to 3 months.
- Enjoy.
