There are chocolate cookies, and then there are Triple Chocolate Brownie Cookies. These little beauties have everything I love about a really good brownie: rich chocolate flavor, slightly crackled tops, and soft, fudgy centers. The difference? They’re perfectly portioned into cookies, which makes them just a little too easy to keep reaching for!
I recently made a batch using dark chocolate morsels melted with butter, cocoa powder, and triple chocolate chip morsels folded into the dough. That’s a serious amount of chocolate, and I’m certainly not complaining! The recipe made 3½ dozen cookies, which is wonderful when you want something homemade to share.
These gluten-free brownie cookies are perfect for a dessert platter, holiday cookie exchange, or an afternoon when only chocolate will do. And served with fresh raspberries and a little mint? They look just as lovely as they taste.
Why You’ll Love These Triple Chocolate Brownie Cookies
- Three layers of chocolate goodness. Melted dark chocolate, cocoa powder, and triple chocolate chip morsels give these cookies their wonderfully rich flavor.
- The best of brownies and cookies. You get those slightly crackled tops and soft, fudgy centers without cutting a pan of brownies.
- Perfect for sharing. One batch makes approximately 42 cookies, ideal for cookie platters, holiday gatherings, and homemade gifts.
- Naturally easy to make gluten-free. A small amount of gluten-free 1:1 flour blend keeps the recipe simple without complicated substitutions.
- Make them ahead. These cookies store beautifully, and they can be frozen for another day.
Triple Chocolate Brownie Cookies
Ingredients
- 1 cup dark chocolate morsels
- 4 tablespoons unsalted butter
- ⅓ cup unsweetened cocoa powder
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¼ cup gluten-free 1:1 baking flour blend
- ¼ teaspoon gluten-free baking powder
- 1 package 9 ounces triple chocolate chip morsels
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Combine the dark chocolate morsels and butter in a microwave-safe bowl. Microwave on HIGH for 60–90 seconds, stirring every 30 seconds, until melted and smooth. Stir in the cocoa powder until fully incorporated. Set aside to cool for 3–5 minutes.
- Fit a stand mixer with the paddle attachment. Add the eggs, vanilla, and sugar to the mixing bowl. Beat on medium speed for 2–3 minutes, until slightly thickened and lighter in color.
- Reduce the mixer speed to low. Slowly pour the warm, not hot, chocolate mixture into the egg mixture. Mix until smooth and fully combined, scraping down the sides of the bowl as needed.
- Whisk together the gluten-free flour and baking powder in a small bowl. Add to the chocolate mixture and mix on low speed just until incorporated. Avoid overmixing.
- Remove the bowl from the stand mixer. Using a spatula, gently fold in the triple chocolate chip morsels until evenly distributed. Let the dough stand for 5 minutes if it is too loose to scoop.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart. The dough will be softer than traditional cookie dough.
- Bake for 10–12 minutes, until the tops develop a slightly crackled appearance and the edges are set. The centers should still look slightly soft. Avoid overbaking to preserve the fudgy texture.
- Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
A Few Tips for Perfect Brownie Cookies
Don’t Overbake Them
The secret to a fudgy brownie cookie is knowing when to take it out of the oven. Look for slightly crackled tops and set edges, but don’t wait for the centers to become completely firm. They’ll continue setting as they cool.
Give the Eggs and Sugar a Good Beating
Beating the eggs and sugar for a full 2–3 minutes helps create those beautiful shiny, crackled tops. It’s a small step that makes a difference in the finished cookies.
Let Them Cool Before Moving Them
These cookies are delicate when they first come out of the oven. Give them about five minutes on the baking sheet before transferring them to a cooling rack. They’ll firm up while keeping their soft centers.
Are These Brownie Cookies Gluten-Free?
Yes! This version uses gluten-free 1:1 baking flour instead of traditional all-purpose flour. Be sure to check the labels on your chocolate morsels, cocoa powder, baking powder, and other packaged ingredients. Not every chocolate product is certified gluten-free, and ingredients can change.
For a dairy-free version, substitute plant-based butter and use verified dairy-free chocolate morsels. I haven’t tested that variation, so the texture may be slightly different.
How to Store Triple Chocolate Brownie Cookies
Once completely cooled, store the cookies in an airtight container at room temperature for up to four days. You can also freeze them in a freezer-safe container for up to three months. Separate layers with parchment paper to keep them from sticking together.
A Little Something Sweet for Your Next Gathering
I love having a homemade dessert that doesn’t require a lot of fuss when it’s time to serve. Arrange these cookies on a pretty platter with fresh raspberries and a few sprigs of mint, and you’ve got a dessert that’s simple but feels special.
And if you’re planning something a little bigger, my Complete Dinner Party Plans are designed to make entertaining easier. Each plan includes a complete menu, recipes, a prep timeline, welcome cocktail, table inspiration, take-home gift, and hosting ideas so you can spend more time enjoying your guests.
Because great food brings people to the table. Meaningful moments keep them there.
Save me a bite!
Colleen 🍪
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