Tri-Chocolate Bookies

Some of the most incredible foods in the culinary world are hybrids, a product of two foods fused into one. Take for example pumpkin pie cheesecake, buffalo chicken pizza, French Toast Cupcakes, or S’mores Ice Cream. It’s only natural to join two things we love together, especially when we as humans can be quite indecisive creatures (well…I am at least). One of my favorite food fusions is the brownie cookie. It’s everything you love above a fudgy brownie in the form of a handheld cookie. The two head honchos of desserts (the cookie and the brownie) decided they weren’t quite awesome enough on their own, and that they should work together as one.

Teamwork is such a beautiful thing.

My Tri-Chocolate Bookies are the lovechild of a fudgy brownie and a snackable cookie (brownie + cookie = bookie). They look like cookies, and you can hold them in your hand easily (unlike crumbly brownies). However, when you bite in, you find this crazy soft and fudgy center that perfectly resembles the interior of a brownie. It messes with your mind a little. Are you eating a cookie? A brownie? IS THIS REAL LIFE?

Sorry, I’m just still a bit blown away. The best part of these fudgy little devils is that there are three kinds of chocolate at work here. Three! You’ve got the fudge cookie base (made with melted chocolate, of course). Then the cookie is stuffed with semi-sweet chips and milk chocolate chunks to create the perfect proportion of chocolate impact per bite. Every mouthful has soft, fudgy cookie and decadent chocolate chunks. Per-flippin-fection.

If you’re a chocolate lover, then these babies are for you. They’re unbelievably soft and decadent, plus they’re stuffed with three kinds of chocolate. These are the kind of cookies you’ll make with the intention of sharing, but wind up keeping them all to yourself. It’s okay; I’m hardly in a place to judge…

A Few Tips Before You Get Cooking:

  1. You can switch out the milk or semi-sweet chocolate for whatever chocolate you prefer: dark, white, bittersweet, etc.
  2. Secret: This is the same recipe I use for my Fudgy Chocolate Crinkles, minus the powdered sugar and plus chocolate chips!
  3. The dough freezes well, so you could make some now, then freeze the rest for later. Just wrap the dough in cling wrap, seal it tight in a plastic bag, then store in the freezer for up to a month.
  4. You can make this in a ramekin or mini iron skillet to create a giant Bookie Pie. Serve it warm and fresh from the oven with ice cream. Mmm.
  5. Make sure you use chunks, not just chips! They have a much greater chocolate impact. It’ll change your cookie world.
  6. I can’t say this enough: use parchment paper. It makes clean-up a breeze, and it ensures that your cookies come off the tray clean every single time.
  7. Ever wonder how bakeries make their cookies look so perfect with chocolate chips dotting the surfaces? Typically, chips sink into the dough while the cookies bake. Here’s the secret: you fold the chips into the dough as normal, but right before you bake, you press a couple more chips into the surface.

Tri-Chocolate Bookies

Makes about 3 dozen cookies

Recipe from

  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 4 (1 ounce) unsweetened chocolate squares , melted & cooled to room temperature
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chunks (equivalent to about a 4.4-oz. chocolate bar)
  • 1 cup semisweet chocolate chips, divided


  1. Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla, mixing well.
  2. Combine flour, baking powder, and salt in a medium bowl.
  3. Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition. Stir in the chunks and half the chips.
  4. Cover and let chill at least 2 hours.
  5. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  6. Shape dough into 1-1.5 inch balls (the bigger, the better!). Place cookies 2 inches apart on baking sheets. Press the remaining chips randomly into the surface of the balls. This will ensure you have that fancy, bakery-style look with visible chocolate chips. Bake for 10 to 12 minutes or until set.
  7. Cool on wire racks.

Posted in Cookies, Dessert, Snacks, The Smart Cookie Cook and tagged , , , , .

Colleen Bierstine


  1. Oh, I am so a chocolate person — and these look incredible! I’m the one grabbing cookies off the cooling rack while they’re still burning my hands because I love that hot, molten and cake-like center. YUM! Thanks for sharing!

  2. Now I am craving something really chocolatey right now. These look so addictive and indulgent! Definitely a way to brighten up things in this day of gloom and rain. Seriously though, I do not think you could pack any more chocolate into this one, so it does rate pretty high on my chocohoic scale. Yum!

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