Chewy Brownie Cookies
Indulge in the ultimate fusion of brownies and cookies with these irresistible Chewy Brownie Cookies! Combining the rich, fudge-like texture of a classic brownie with the portability of a cookie, this recipe is a chocolate lover’s dream. Made with melted butter, semi-sweet chocolate, and a touch of cocoa powder, these cookies boast an intense chocolate flavor that's perfectly balanced by the addition of granulated and brown sugars for a chewy interior. Mini chocolate chips can be folded in for an extra burst of decadence, and the slightly crackly tops will win over any dessert enthusiast. Ready in just 30 minutes, these brownie cookies are ideal for satisfying your sweet tooth, impressing guests, or packing as an on-the-go treat. Perfectly chewy, irresistibly chocolatey, and easy to make—these cookies will quickly become your favorite dessert!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 180 grams Semi-sweet chocolate chips
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 50 grams Mini chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a medium saucepan, melt the butter and semi-sweet chocolate chips over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and creamy, about 2-3 minutes.
Slowly pour the melted chocolate mixture into the egg mixture, beating as you go to ensure it is fully combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until well mixed.
Gradually fold the dry ingredients into the wet batter using a spatula. Be careful not to overmix.
If using, gently fold in the mini chocolate chips for extra chocolatey goodness.
Using a medium cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the tops of the cookies are set and slightly crackly.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 16.3 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 46 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
