“Triple”—because of the cocoa, melted chocolate and chocolate chips; “brownie”—because of the texture; Triple Chocolate Chip Brownie Cookies—because sometimes a little chocolate just isn’t enough!
Adapted from a recipe published in Redbook magazine, this one contains half as much butter (proportionally) plus added whole grains and a touch of fruit.
Triple Chocolate Chip Brownie Cookies
Makes 3 dozen cookies
1/2 cup (1 stick) unsalted butter at room temperature
3/4 cup sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
4 oz. semisweet chocolate, melted
2 cups 50/50 flour*
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
* Note: You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 cup each of whole wheat flour and all-purpose flour for this recipe.
- Preheat oven to 350°F and line baking sheet with a Silpat mat or parchment paper.
- Cream butter and sugars in a stand mixer.
- Add eggs, applesauce and vanilla. Mix slowly at first, then scrape down sides and beat until well combined.
- Pour chocolate into mixture and beat until well blended.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add to wet ingredients and blend until combined.
- Add chocolate chips and mix well. Dough will be stiff.
- Drop dough one medium cookie scoop or packed tablespoon at a time onto prepared baking sheet, 2 inches apart.
- Bake 10 minutes, until set.
- Cool for a couple of minutes on baking sheet, then remove to a wire rack to cool completely.
These are best eaten the first day or two. Store extras between layers of wax paper in a loosely covered container.
© Liesl K. Bohan | SavvyBaker.com
