Triple Chocolate Brownie Cookies

Chocolate, Chocolate, Chocolate!

I bite into a cookie and think: chocolate, chocolate, chocolate. These are the ultimate in chocolate cookies. Their texture is like a moist brownie, but they are shaped like a cookie. The moist dark chocolate loveliness is intertwined with the chocolate chips, reminding us that these cookies come from solid chocolate. Maya’s ingenious addition of white chocolate chips makes them all the more elegant.

Whenever Maya makes these cookies they get rave reviews from friends, and I usually end up gobbling a quarter of a tray before they cool enough to be transferred to a box. Good luck resisting these!

Ingredient Line-up

Triple Chocolate Brownie Cookies
(Makes 40, based on a recipe in The Essential Baking Cookbook)

1 1/2 cups all purpose flour
3/4 cup cocoa powder
1 1/4 cups brown sugar
180g (6 oz) unsalted butter
150g (5 oz) dark chocolate (we prefer 72%)
3 eggs
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips


  1. Heat the oven to 180°C (350°F). Line two baking trays with baking paper.
  2. Mix the flour and cocoa powder, add the brown sugar and make a well in the centre.
  3. Melt the butter and chocolate in a heavy pot on low heat or a double burner, until they are smooth. Mix well and add to the dry mixture.
  4. Beat the eggs lightly and add, stirring until well combined, but not more.
  5. Put the mixture in the refrigerator for 10-15 minutes and add the chocolate chips. The cooling is necessary so that the chocolate chips don’t melt when added.
  6. Drop tablespoons of the mixture on the trays, using your hands to shape them and allowing room in between the cookies for spreading.
  7. Bake for 7-8 minutes. They should be soft and unstable, not firm like other cookies – think of the ideal brownies. Let cool on the tray until they are firm enough to move off the tray. You can put them in the fridge for a bit to speed this up if necessary.

Moist Chocolate Goodness

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2 Responses to Triple Chocolate Brownie Cookies

  1. Hadas says:

    Looks great, I’ll have to try them next time I get a cookie crave. I wanted to make a flour-less chocolate fudge cake you made for Maya’s birthday in Tel-Aviv one year the other day, and the recipe was at our apartment while I was at my parents’ house. I remember the recipe was from a cookbook from South Africa (I think). I almost wrote you guys for the recipe and then was “saved” as my aunt said she would make the cake for Passover dinner, and so everyone ate a few hundred calories less that night.
    Great job with the blog, I’ll have to read my way through older posts.
    P.S. – I find myself thinking about you guys many times when I cook – tonight I made a yeast-free pizza I think Gili made in Be`er Sheva using a recipe from my dad (again, hope my memory is not betraying me).

  2. Gili says:

    Yes, I remember that cake, it was quite epic. Since then Maya has made so many excellent chocolate cakes that it is seriously hard to keep track 🙂 We’ll try and post the best ones. Regarding pizza, I have an excellent semolina pizza dough recipe which is now our go-to recipe for pizza dough, I’ll try and post it sometime.

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