These triple chocolate brownie cookies are soft, fudgy, and rich with layers of chocolate in every bite. I love how they combine the texture of a cookie with the decadence of a brownie, all while being studded with walnuts for the perfect crunch.

Why You’ll Love This Recipe

I like that this recipe feels indulgent but still easy enough to pull together in my own kitchen. The combination of melted chocolate, cocoa powder, and chocolate chunks makes the cookies taste like pure chocolate heaven. I also enjoy the balance between the soft center and slightly crisp edges, which reminds me of a perfect pan of brownies. And since I’m a fan of nuts in brownies, the walnuts make each bite even more satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• semi-sweet chocolate, finely chopped

• espresso powder

• all-purpose flour

• Dutch-process cocoa powder

• baking powder

• salt

• unsalted butter, at room temperature

• light brown sugar, packed

• granulated sugar

• pure vanilla extract

• large eggs, at room temperature

• semi-sweet chocolate chips

• semi-sweet chocolate chunks

• walnuts, finely chopped

Directions

1. I start by lining a baking sheet with parchment paper.

2. In a heatproof bowl set over simmering water, I melt the chopped chocolate with espresso powder until smooth, then set it aside to cool.

3. In a separate bowl, I whisk flour, cocoa powder, baking powder, and salt.

4. Using my mixer, I beat the butter, both sugars, and vanilla until light and fluffy, then add the eggs one at a time.

5. I slowly mix in the dry ingredients just until combined, then fold in the melted chocolate.

6. Next, I fold in the chocolate chips, chunks, and walnuts.

7. With a cookie scoop, I portion out the batter onto the baking sheet, cover, and refrigerate for at least an hour.

8. When ready, I preheat the oven to 300°F and bake the cookies for 14–16 minutes, until puffed and slightly cracked.

9. I always let the cookies cool on the baking sheet for 20 minutes before moving them.

Servings and timing

This recipe makes about 12 large cookies. Prep takes around 30 minutes, chilling requires 1 hour, and baking takes 14–16 minutes. Overall, I can have a batch ready in just under 2 hours.

Variations

• I sometimes leave out the walnuts if I want a nut-free cookie.

• Pecans or hazelnuts work beautifully in place of walnuts.

• I like to swap in white chocolate chunks or dark chocolate chips for a different flavor balance.

• A sprinkle of sea salt on top gives them a gourmet touch.

Storage/Reheating

I keep the cookies in an airtight container at room temperature for up to a week. If I want them warm again, I pop one in the microwave for about 10 seconds, which makes the chocolate gooey and soft. For longer storage, I freeze the baked cookies for up to 2 months and thaw them at room temperature before serving.

FAQs

Can I make the dough ahead of time?

Yes, I chill the dough up to 24 hours before baking, which actually helps deepen the flavor.

Do I need to use Dutch-process cocoa?

I prefer it because it gives the cookies a rich color and mellow flavor, but natural cocoa powder will still work if that’s all I have.

Why add espresso powder if I don’t like coffee?

I add it because it enhances the chocolate flavor without leaving a coffee taste.

How do I keep my cookies from spreading too much?

I always chill the dough thoroughly before baking and avoid over-beating the butter and sugar.

Can I double the recipe?

Yes, I often double it for parties. I just bake in batches to make sure the cookies bake evenly.

Conclusion

I love these triple chocolate brownie cookies because they give me the best of both worlds: the dense richness of a brownie and the hand-held ease of a cookie. Whether I bake them for myself or to share with friends, they always disappear quickly. If I’m craving chocolate, these are the cookies I turn to.