Triple Chocolate Brownie Cookies
Prep time
Cook time
Total time
This recipe was originally shared with us by a reader named Erin, but I've made a few modifications. I increased the flour a touch, tested it gluten-free, added vanilla extract, and changed several of the steps. I baked this recipe at high altitude (4500 feet), so it has been tested at high altitude, too!
Serves: 16 servings
  1. Put the flour, cocoa, baking powder, and salt in a medium bowl, and whisk to combine.
  2. Put the chocolate and shortening in a microwave-safe bowl and microwave on high for 1 minute. Whisk the chocolate well. If not fully melted, heat in 15 second intervals until just melted. Do not overheat the chocolate.
  3. Put the sugar, and eggs to a large mixing bowl, and beat with a hand mixer for about 1 minute, or until combined. Add the melted chocolate mixture and vanilla, and stir to combine. Add the flour mixture and stir to combine. Fold in the chocolate chips.
  4. Place the dough in the refrigerator for 30 minutes.
  5. Preheat your oven to 350 F and line a baking sheet with parchment paper.
  6. Shape the dough into 1-inch balls, and place them about 2 inches apart on your baking sheet.
  7. Bake for 8 to 10 minutes, or until they look just baked on top.
  8. Let cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely. If using gluten-free flour, you might need to let them cool for 5 to 10 minutes on the baking sheet before attempting to remove them.
  9. Store in an airtight container at room temperature for up to 3 days. Freeze the cookies to enjoy them later.
Optional Topping: Melt ½ cup semi-sweet chocolate chips with 2 teaspoons shortening in a microwaveable bowl, stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set.
Recipe by Go Dairy Free at