Triple Chocolate Brownie Cookies


Preparation info

  • Makes


    • Difficulty


Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

Twice a year, we give our bakers research projects to work on. Poppy was looking at free-from baking when she came across a few gluten-free brownie cookie recipes. We loved the idea so set about developing our own and were so pleased with the result. If you like really chocolatey cookies, thin, with crisp edges and chewy middles, then this is the recipe for you. And don’t let the fact they are gluten-free put you off!


  • 3 baking sheets, lined
  • 385 g icing sugar
  • 95 g good quality cocoa powder
  • 1 tsp sea salt flakes
  • 3 medium eggs
  • 130 g chocolate chips (we use a mix of milk and white, but it’s up to you)


    Preheat the oven to 180°C (160°C fan) and line your baking sheets. The cookie dough doesn’t like sitting around once it’s all mixed so the key to success is to get organised first. Weigh the icing sugar, cocoa and sea salt into a large bowl and mix to combine. Crack the eggs into a second bowl and put the chocolate chips in another.

    Next add your eggs to the icing sugar and cocoa and mix (on low if you’re using a mixer) until all the dry ingredients are mixed in — it will seem a super thick mixture, but that’s how it’s meant to be. Scrape down the sides and bottom of the bowl to make sure everything is mixed in, then add the chocolate chips and mix until they are evenly through the dough.

    Using a small ice cream scoop or a soup spoon, place 12 golf ball-sized blobs of dough onto the baking sheets, giving them plenty of space to spread. (You may only get four to five on each sheet.) Pop the trays in the oven for 17 minutes but check them after 15. When the cookies are ready they’ll still look soft but not wet. If they don’t look ready, give them another two minutes. Leave to cool completely before lifting them off the trays. If you try to move them when they’re warm they are more likely to stick to the paper and break. If you find they are still sticking a little even when cool, run a palette knife under them to loosen them.