Best 7 Triple Chocolate Brownie Cookies Recipes

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There are plenty of chocolate brownie cookie recipes out there, but if you're looking for the absolute best, look no further! Triple chocolate brownie cookies are the perfect treat for any chocolate lover. With three types of chocolate—cocoa powder, semisweet chocolate chips, and white chocolate chips—these cookies are rich, decadent, and satisfying. Plus, they're easy to make and can be customized with your favorite toppings, such as nuts, candy, or frosting.

Let's cook with our recipes!

TRIPLE-CHOCOLATE BROWNIE COOKIES



Triple-Chocolate Brownie Cookies image

Our family of chocolate lovers gets triply excited when these cookies come out of the oven. They have the texture and taste of fudge brownies, and the chocolate chip-based drizzle make them look so tempting.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 dozen.

Number Of Ingredients 10

4 ounces unsweetened chocolate, chopped
3/4 cup butter, cubed
4 large eggs
2 cups sugar
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips, divided
2 teaspoons shortening

Steps:

  • In a microwave melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate 2 hours or until easy to handle. , Preheat oven to 350°. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 7-9 minutes or until edges are set and tops are slightly cracked. Cool 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt remaining chips and shortening; stir until smooth. Drizzle over cookies. Let stand 30 minutes or until chocolate is set. Store in an airtight container.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 2 to 3 dozen cookies

Number Of Ingredients 14

6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D'Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  • Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
  • Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

TRIPLE CHOCOLATE BROWNIE COOKIES



Triple Chocolate Brownie Cookies image

Mmm! Triple chocolate brownie cookies with cereal. Store in a tightly covered container.

Provided by Carol Houghtlen

Categories     Brownies

Time 40m

Yield 42

Number Of Ingredients 6

13 ½ ounces brownie mix
½ cup unsalted butter, melted
1 large egg
1 cup chocolate flavored crispy rice cereal
1 (6 ounce) package semisweet chocolate chips
⅔ cup quick-cooking oats

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
  • Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
  • Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 36.3 mg, Sugar 2.5 g

TRIPLE CHOCOLATE BROWNIES



Triple Chocolate Brownies image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 11

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
  • In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
  • Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
  • Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
  • To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

TRIPLE-CHOCOLATE BROWNIE CUPS



Triple-Chocolate Brownie Cups image

These jumbo-sized treats are a brownie lover's dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to serve, no portioning required-easily portable too. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 6

Number Of Ingredients 9

1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, coarsely chopped (1 cup)
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 cup plus 2 tablespoons unbleached all-purpose flour
1 cup (6 ounces) milk-chocolate chips
1 cup (6 ounces) white-chocolate chips

Steps:

  • Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.
  • Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)

BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS



Big-Batch Triple-Chocolate Brownie Bars image

Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 1h5m

Yield Makes 54

Number Of Ingredients 13

3 sticks unsalted butter, cubed, plus more, softened, for sheet
3 cups unbleached all-purpose flour
1/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound bittersweet chocolate, coarsely chopped (3 cups)
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
8 ounces roasted unsalted nuts, such as peanuts, pecans, or walnuts, coarsely chopped (1 2/3 cups)
6 ounces dried fruits, such as raisins, currants, or cherries (1 1/4 cups)
4 ounces white chocolate, coarsely chopped (3/4 cup)

Steps:

  • Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
  • In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
  • Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
  • Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

TRIPLE-CHOCOLATE BROWNIES



Triple-Chocolate Brownies image

Get your chocolate fix with homemade frosted brownies. They're made with three kinds of chocolate!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 9

5 oz unsweetened baking chocolate
2/3 cup butter or margarine
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup Gold Medal™ all-purpose flour
1 cup chopped nuts
1 cup semisweet chocolate chips (6 oz)
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.
  • In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan.
  • Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 105 mg, Sugar 28 g, TransFat 1 1/2 g

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your cookies. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter: Overmixing the batter will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at the right temperature: The cookies should be baked at a temperature of 350 degrees Fahrenheit. If the oven is too hot, the cookies will burn.
  • Don't overbake the cookies: Overbaking the cookies will make them dry and crumbly. Bake the cookies just until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Conclusion:

Triple chocolate brownie cookies are a delicious and indulgent treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect triple chocolate brownie cookies every time.

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