The second favorite cookie in my recent posts on Facebook was the Triple Chocolate Brownie Cookie. I’ve been making this cookie for the past six years and it has risen to the list of the big three must-bake every year holiday cookies (the other two being chocolate chip cookies and the chocolate dipped sugar cookies, soon to be featured in future blogs). I like this particular cookie for several reasons: one it is easy to make, two it has three kinds of chocolate in it and three it has a great consistency that leaves you asking the question am I eating a cookie or a brownie.
The recipe comes from a magazine I purchased in 2008 called “Taste of Home Best Loved Cookies & Bars.” This magazine was definitely worth the money because it also provided the recipe for another one of my holiday staples, the cranberry oatmeal cookie (also to be featured in a later blog). I like this recipe because not only does the finished product look and taste so darn good but it keeps well in the freezer so it is a great make-ahead cookie. That being said, let’s move on to my rating and lessons learned.
RATING: A++++++++++++ This cookie is one of my big three holiday must-bake recipes so I will give you a clue and tell you that all three will have the same rating. Easy to make, great visual appeal and leaves you wondering whether you’ve just had a cookie or a brownie. Top that off with three different types of chocolate used in the recipe and tell me, how can you go wrong?
Lesson Learned 1: Make sure you cool the melted butter and unsweetened chocolate before beating it with the sugar and eggs. If you don’t you will wind up with scrambled eggs.
Lesson Learned 2: Use a cookie scoop (a small ice-cream scoop) to portion out the cookie dough. That way you have the same amount and don’t have to worry about having some cookies baking faster than others. Spray the inside of the scoop with some non-stick spray when you first start out and then wash it out after every completed baking sheet. That way you won’t struggle as much with getting the batter out of the scoop. It will stick somewhat, but having even amounts of batter on the cookie sheet is worth it.
Lesson Learned 3: Don’t over-bake the cookies. The cookies will be robust in the center and they are supposed to be that way. The cookies are done when the edges are set and the tops are slightly cracked. They are designed to have a doughy consistency.
Lesson Learned 4: You don’t need any special utensil to drizzle the chocolate over the cookies. Use an ordinary quart-sized plastic bag, insert it into a tall drinking glass, pour the melted chocolate and shortening mixture into the bag and squeeze it down to one of the tips of the bag. Twist the top portion of the bag and snip a very, very small portion of the tip. Then just drizzle what comes out free-armed over the cookies. As you can see from the pictures, the back and forth pattern really gives a professional finishing touch to the cookies.
Just like the Raspberry Walnut Bars from my previous blog, this recipe is so easy to make and produces a professional looking end product. I like this recipe because of the consistency of the finished product that often has people asking if they are eating a cookie or a brownie. Plus it really appeals to the chocolate lovers out there and tell me, how many non-chocolate lovers do you know? Try making these cookies during this holiday season and see if it doesn’t quickly becoming one of your holiday must-bake traditions.
Triple Chocolate Brownie Cookies
3/4 cup butter cubed
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
2 tsp. baking powder
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided
2 teaspoons shortening
Preheat your oven to 350. In a small saucepan over low heat melt the butter and unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth. Combine the flour, cocoa, baking powder and salt; gradually add to the chocolate mixture. Stir in 1 1/2 cups of chocolate chips. Cover and refrigerate for 2 hours or until the dough is easy to handle.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets (or you can line your baking sheets with parchment paper). Bake for 7-9 minutes or until the edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.
In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes (or pop them in the freezer for about 5 minutes) until the chocolate is set. Store in an airtight container. These cookies freeze well so they are a great make-ahead cookie.