Triple Chocolate Brownie Cookies (Whole Wheat)

Last Updated on March 1, 2024

So, apparently, moving to another country requires a lot of work. I will officially be an “expat” in two weeks time and I still have nowhere to live. Gulp.

In my defense, I’m just lazy. Kidding. Kind of.

It does seem as though there aren’t enough hours in the day lately. By the time I’ve managed to get all my work done, which seems to be getting later every day, all I want to do is make dinner and fall asleep in front of the TV. I feel too exhausted and overwhelmed by the whole process of looking for somewhere to live.

I haven’t had to look for somewhere to live for nine years now. Wow, I hadn’t realised it had been that long until I just typed that out. I bought my last house in 2005, and lived there until 2011. So, as you can see, I’m a bit rusty. And what’s worse is that you can’t really ever sign a lease on a place you haven’t seen. Which leaves us in the position of having to find a temporary home and then pounding the streets once we get to Amsterdam to look for somewhere more permanent.

To distract me from the fact that I have achieved little to nothing to do with our move, I’ve been eating cookies. Specifically, these whole wheat triple chocolate brownie cookies. You don’t need to use whole wheat if that’s not your thing – I like using whole wheat in my baking and it was all I had to hand.

Make sure you don’t over-bake these little balls of goodness – the softer the better. Even if you think they are still too soft, take them out of the oven – they will continue to bake on the tray and will still be unbelievably soft.

These cookies are ridiculously fudgy and taste like a hybrid of chocolate chip cookie dough and a chewy brownie. Is that the best combination ever? Quite possibly.

Triple Chocolate Brownie Cookies (Whole Wheat)

Recipe by Julia

0.0 from 0 votes

Servings

10

servings

Prep time

10

minutes

Cooking time

8

minutes

Ingredients

• 1 1/2 cups (187g) whole wheat flour

• 1 cup (124g) unsweetened cocoa powder

• 1 1/2 tsp baking powder

• 3/4 cup (168g) unrefined coconut oil, melted

• 1 1/2 cups (250g) unrefined sugar

• 1 tbsp vanilla

• 2 eggs

• 2/3 cup (120g) chocolate chips – mixture of white and milk chocolate

Directions

• Preheat oven to 350F / 180C and line a cookie sheet or baking tray with baking paper.
• In a mixing bowl, mix together the flour, cocoa powder and baking powder.
• In a separate bowl, combine the melted coconut oil, sugar, vanilla and eggs and stir well.
• Gradually add the dry ingredients to the wet ingredients and stir well until fully combined. Stir in the chocolate chips.
• Roll the dough into 2″ balls and space evenly apart on the cookie sheet. Place into the refrigerator for 20 minutes to allow the dough to chill.
• Bake cookies in the oven for 6-8 minutes (I took mine out at 7 minutes and they were perfect). They should not be wobbly but still be very soft.
• Leave to cool on the cookie sheet for 10 minutes and then transfer to a wire rack to cool completely. Store in an airtight container.

Notes

• Before chilling, the dough may look quite oily and wet. This is from the melted coconut oil, which is why the dough needs to be chilled before baking, to stop the cookies from spreading while they cook.