The ChocolateDoctor’s Triple Chocolate Soft Cookies (Brownie Cookies)

Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

This is what I call my ooey-gooey, glass-of-milk brownie cookie. Made with three levels of Choclatique Chocolate, this is the most intense chocolate taste you can get without it being too sweet. Most people like to bake them and serve them shortly after they come out of the oven.

If you want to space your joy over a few days, only bake what you need immediately and save the rest for later in the refrigerator for no longer than *3 days. That way you can have fresh-baked warm cookies for most of the week.

Prep time: 20 minutes
Bake time: 10 to 12 minutes
Yield: 12, 3-inch cookies

6 ounces Choclatique Private Reserve Dark Chocolate, melted
2 tablespoons unsalted butter
2 large eggs
2 tablespoons whole milk
1/3 cup granulated sugar
1/3 cup light brown sugar
1-1/2 teaspoons pure vanilla extract
1/2 teaspoon orange or almond extract
1 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 teaspoon instant espresso powder,
1-1/2 cups Choclatique Semi-Sweet Chocolate Mini Chips
1 teaspoon flaky sea salt, for finishing (optional)


  1. Preheat an oven to 350°F. Line sheet pans with a Silpat or parchment paper.
  2. In a microwave-safe bowl, heat the chocolate and butter in 30-second bursts at 50% power, stirring between bursts, until melted and smooth.
  3. Allow the chocolate to cool before mixing in the eggs, milk, granulated sugar, brown sugar, vanilla extract and orange or almond extract.
  4. In a medium bowl sift together the flour, cocoa powder, baking powder, salt and espresso powder.
  5. Add the flour mixture into the chocolate mixture and stir until just combined. Fold in the chocolate chips.
  6. Use a large cookie scoop (#20 scoop) to deposit the batter on the prepared sheet pans.
  7. Flatten slightly using a drinking glass that has been dipped in warm water to prevent the dough from sticking.
  8. Bake the cookies for 10 to 12 minutes, or until set but still gooey.
  9. Sprinkle with sea salt, if desired.
  10. Cool the cookies on a rack for ten minutes before serving or remove from sheet pans and transfer to rack completely.

ChefSecret: Choclatique Rouge Unsweetened Cocoa Powder has about 20% fat from cocoa butter and can get a little lumpy. I always like to sift cocoa powder with the rest of the dry ingredients for the best texture.

* Food Safety Note: Do not hold raw cookie dough made with raw eggs longer than 3 days.

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