Smooth like hot cocoa, tasty like a brownie, all in the portable package of a cookie. 
I wanted to call these triple chocolate brownie cookies since they contain three different types of chocolate, but my son insisted that I call these Travis’ favorite cookies because he has declared these the best cookie ever and his absolute favorite.
If you like chocolate and chewy cookies these are for you. Be sure to leave lots of space between these cookies as they will spread quite a bit in the oven.
This recipe makes a lot of cookies. I got over 80 cookies using a tablespoon cookie scoop. Don’t worry that it will be too many, they will disappear quickly.
Travis' Favorite Cookies
Smooth like hot cocoa, tasty like a brownie, all in the package of a cookie.
Ingredients
- 2 oz baking chocolate, unsweetened or bittersweet (57g) weigh this out
- 2 sticks butter softened (226g)
- 2 cups sugar (396g)
- 3 eggs (150g)
- 1 tablespoon vanilla extract
- 2 ¼ cups flour (270g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup cocoa powder (24g)
- ¾ cup mini chocolate chips (142g) optional
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 °F.
- Melt the baking chocolate in the microwave, give it a stir, and set it aside to cool.
- Whisk together the flour, cocoa powder, baking powder, and salt in together in a small bowl and set aside.
- With a mixer, cream together the butter and sugar until light and fluffy. Scrape the sides a few times if needed. With the mixed running on low, drizzle in the melted chocolate, give the bowl another scrape and mix again.
- Add the eggs one at a time, mixing well to make sure each egg is encorporated before adding the next. Once all the eggs are in, add the vanilla, give the bowl another scrape and mix it a bit more.
- Scoop a portions of the flour mixture into the batter. Then add the chocolate chips if using. Give it one more mix to make sure everything is encoroprated.
- Scoop generous tablespoons onto a baking sheet lined with parchment paper or a silicone baking mat. Leave some room in between the cookies, they will spread. A tablespoon cookie scoop works well.
- Bake for 10-12 minutes until puffy and the cookies are set. Leave them on the pan for 1-2 minutes, then you can move them to a baking rack to finish cooling. Once the cookies are cool, dust generously with the powdered sugar. Tip - take the parchment that was on the baking sheets and place under the cooling rack before dusting with the powdered sugar. It makes for an easier cleanup.
Notes
I got a little over 80 cookies using a tablespoon cookie scoop.
