Imagine biting into a cookie that's so decadent, it's like eating brownie batter in cookie form - but even better! These Triple Chocolate Brownie Batter Cookies are the ultimate chocolate lover's dream, combining the rich, fudgy texture of brownies with the crisp edges of a perfect cookie. With three types of chocolate chips melted throughout, these cookies are about to become your new obsession that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mix until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips: mix in the milk chocolate, white chocolate, and dark chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, until edges are set but centers are still slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect creamy base for your cookies.
- Don't overmix the dough after adding dry ingredients, as this can make cookies tough and dense.
- Use a cookie scoop for uniform size and even baking.
- Pull cookies out when edges are set but centers look slightly underbaked for that ultimate fudgy texture.
- Let cookies cool on the baking sheet for 5 minutes to help them set before transferring to a wire rack.
- For extra indulgence, sprinkle some sea salt on top right after baking to enhance the chocolate flavor.
- Store in an airtight container to maintain maximum softness and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
