triple chocolate fudge brownie cookies

triple chocolate fudge brownie cookies

This calls for a celebration. Pop the bubbly—or even better, fix yourself a Sparkling Dragon Fruit Margarita—and join us for a toast. Our blog turns 6 next month so of course we had to do something extra special for the occasion. On our official launch day—April 29th, 2015—we published two recipes: a zesty Penne with Zucchini and Lemon (still a favorite) and Triple Chocolate Fudge Brownies, a signature dessert that is famous among our circle of friends and family. Long before we started Husbands That Cook, we used to bring these glorious fudgy squares to every dinner party and birthday celebration, and they always stole the show, so it was clear that this beloved recipe had to appear first on our site. So in honor of our sixth blog birthday, we have a sweet surprise for you.

all the ingredients you'll need to make triple chocolate fudge brownie cookies
chopping the chocolate ensures that it melts evenly
chocolate and coffee are a match made in dessert heaven

The other day we were both craving something chocolatey (surprise, surprise) when one of us had an intriguing idea: “What if we transformed our Triple Chocolate Fudge Brownies… into cookies?” Our eyes lit up and our jaws dropped. We sprinted into the kitchen, tested these babies out, and the results were pure chocolate perfection. We’d like to tell you all about them, but first you must be warned: please proceed with caution as these cookies are dangerously delicious and highly addictive.

silky smooth melted chocolate
flour shower
a waterfall of melted chocolate

The name says it all: Triple Chocolate Fudge Brownie Cookies. They’re rich, ultra-chocolatey, and extra chewy—just like our original brownie recipe. Thoughtfully made with three kinds of chocolate: semi-sweet, bittersweet, and unsweetened, these fudgy treats also have a hint of coffee flavor and are speckled with chocolate chips for a subtle crunch. As tempting as it may be to try one hot out of the oven, these cookies are best when chilled in the fridge, as they continue to develop their chocolatey flavor and irresistible texture while they cool. It may be difficult to wait, but your patience will be greatly rewarded with your very first bite… just don’t reward yourself too many times and remember to share with your friends and family.

each cookie uses 2 tablespoons of dough
evenly spaced and ready to bake
chilling the cookies brings out their chewy, fudgy texture

Triple Chocolate Fudge Brownie Cookies
Makes about 36 cookies

6 ounces (170 g) bittersweet chocolate (60% cacao), chopped
2 ounces (57 g) unsweetened chocolate (100% cacao), chopped
1/2 cup (113 g / one stick) unsalted butter, cubed
1 heaping teaspoon instant coffee crystals
1 cup (120 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups (297 g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup (187 g) semi-sweet chocolate chips

Fill a medium saucepan with 1 to 2 inches of water, place over medium-low heat, and bring to a simmer. Set a heatproof mixing bowl on top of the pan so the bottom of the bowl rests above the simmering water, creating a double boiler. In the bowl, combine the bittersweet chocolate, unsweetened chocolate, unsalted butter, and coffee crystals, and use a rubber spatula to gently stir and melt the chocolate until the mixture is smooth and glossy with no lumps of chocolate remaining. Carefully remove the hot bowl from the pan and set aside to cool.

In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, whip the sugar and eggs on medium speed until light and foamy, 2 to 3 minutes. Pour in the melted chocolate mixture and vanilla extract, and stir by hand until evenly combined and no streaks remain. Add the flour mixture and stir by hand until just a few streaks of flour remain. Add the semi-sweet chocolate chips and stir just until evenly combined and no streaks of flour remain, being careful not to over-mix. Cover the bowl and refrigerate until chilled, at least 60 minutes or up to overnight.

Preheat oven to 350°F/177°C and line a baking sheet with parchment paper or a silicone baking mat.

Scoop mounds of dough onto the prepared baking sheet, using 2 tablespoons of dough per cookie. Leave about 2 inches between each mound—you should end up with about 12 mounds per sheet.

Bake on the center oven rack until the edges of the cookies are set but the middle still appears wet, 10 to 13 minutes. Let cool on the pan for 10 minutes, then transfer the cookies to a cooling rack for 15 minutes to cool to room temperature. Once cool, transfer the cookies to the fridge and chill until cold and fudgy, about 2 hours. Serve chilled, and enjoy!

Notes:
— If you own multiple baking sheets, the cookies can be baked two trays at a time. Be sure to switch the positions of the sheets halfway through the baking time to ensure an even bake, and note that the cooking time may be 1 to 2 minutes longer when baking multiple sheets.
— When baking multiple rounds of cookies, allow the sheet to cool completely between each round.
— The cookies with stay fresh in a sealed container in the refrigerator for several days. Keep chilled until ready to serve.

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