These chewy brownie cookies are the best of both worlds – dense and fudgy like a brownie, with the chewy softness of cookies.
In This Article
- Amy’s Notes
- Key Recipe Ingredients
- Substitutions And Variations
- Step-By-Step Recipe Instructions
- How To Prep Ahead
- Video: Watch Us Make This Recipe
- Brownie Cookies Recipe
- Frequently Asked Questions
- More to Bake and Eat
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Amy’s Notes
I make these Chewy Brownie Cookies whenever I’m craving an easy but satisfying dessert. Here’s what makes them special:
- Deep Chocolate Flavor: These cookies start with melted chocolate chips, giving them that true brownie taste in every bite – just like these Chewy Mint Chocolate Brownies.
- Perfectly Chewy Texture: The centers stay soft and fudgy while the edges get just a little crisp.
- Simple Ingredients: You probably have everything you need already. No fancy chocolate or special tools.
- Make-Ahead Friendly: The dough chills well, so you can bake a few now and save the rest for later.
- Crowd Favorite: These cookies always disappear fast. They’ve got that same irresistible, chewy charm as the Chewy Chocolate Salted Caramel Cookies, but in pure chocolate form.
Key Recipe Ingredients
- Semisweet Mini Chocolate Chips – Melted into the batter for deep chocolate flavor and folded in at the end for extra texture. Mini chips melt more evenly.
- Butter – Adds richness and helps create that fudgy, brownie-like texture. I like using salted butter for a touch more flavor.
- Granulated Sugar – Sweetens the dough and helps create those shiny, crackly tops.
- Eggs – Bind the ingredients and give the cookies their chewy, brownie-style texture.
- Pure Vanilla Extract – Adds warmth and depth to the chocolate flavor.
- Regular-Sized Chocolate Chips (Optional) – Press a few on top of the cookies after baking for a bakery-style finish and extra chocolate in every bite.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Chocolate Choices: I like using semisweet chips, but dark or milk chocolate chips work too. You can even mix a few types for more depth.
- Add-Ins: Try folding in chopped walnuts, pecans, or a handful of white chocolate chips for extra texture. A sprinkle of flaky sea salt on top is also great.
Step-By-Step Recipe Instructions
- Melt 1 ½ cups mini chocolate chips with butter in a pot, stirring until smooth.
- Whisk together flour, baking powder, and salt in a small bowl.
- In another bowl, whisk sugar, eggs, and vanilla until smooth.
- Combine melted chocolate with wet ingredients mixture.
- Fold in dry ingredients just until combined; let dough cool to room temp.
- Mix in remaining ½ cup mini chocolate chips.
- Wrap airtight and chill dough for at least 1 hour or overnight.
- Form dough into 1 tablespoon balls and bake for 9 – 10 minutes at 350°F until puffed and cracked.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Chill the Dough: I like to make the dough a day before baking. Once mixed, wrap it airtight and chill it in the fridge overnight. The flavor deepens, and the cookies bake up extra chewy.
- Freeze for Later: Scoop the dough into balls and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag and bake straight from frozen, adding a minute or two to the bake time.
Video: Watch Us Make This Recipe
Brownie Cookies
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Ingredients
- 2 cups semisweet mini chocolate chips divided (mini chips melt easier)
- 2 tablespoons butter
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Optional: Regular chocolate chips for topping
Instructions
- In a medium-sized, heavy pot, add 1 1/2 cups mini chocolate chips and butter. Stir constantly over low heat until almost melted. Remove pot from heat and stir to finish melting completely. Set aside.
- In a bowl, gently hand-whisk the flour, baking powder, and salt until combined. In separate bowl, hand-whisk together the sugar, eggs, and vanilla extract until fully smooth and incorporated. Slowly add melted chocolate mixture, stirring to combine well.
- Fold the flour mixture into the chocolate mixture by hand, folding/stirring just until combined; don't over-stir. Let dough cool fully at moderate room temp.
- Once dough is cooled, Gently work in the remaining 1/2 cup of mini chocolate chips. Wrap airtight and chill dough in fridge at least 1 hour, up to overnight.
- Preheat oven to 350°F, with rack on lower-middle position. Line baking sheets with silicone baking mats or parchment paper. Form 1-tablespoon dough balls and place 2-inches apart on lined cookie sheet.
- Bake 9-10 minutes, until cookies are puffed up, slightly cracked, with soft centers. Cookies may seem underbaked, but they will set upon cooling. If desired, gently press a few regular-sized chocolate chips on top of baked cookies while they're still a bit warm.
Notes
- We like mini chocolate chips, as they melt faster and more evenly, giving the cookies a smooth, fudgey texture.
- Melt chocolate gently. Keep the heat low and stir constantly to avoid burning or seizing the chocolate.
- Let the dough cool before adding chips. This keeps the extra chocolate chips from melting into the batter.
- I like using salted butter for a bit of extra flavor.
- Baking dough balls as-is results in taller, thicker cookies. If you prefer them a bit flatter, lightly flatten the dough balls just before baking.
- Many people like to use cookie scoops for ease of forming dough balls.
- Unused cookie dough can be wrapped airtight and chilled for several days, or frozen for a couple of weeks.
- Baked cookies can be kept in an airtight container at moderate room temperature for several days.
- This recipe is part of our Cookie Recipes Collection.
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Nutrition
Frequently Asked Questions
Chilling the dough helps the cookies hold their shape and keeps them chewy in the center. If you skip this step, the cookies may spread too much while baking. Even a quick 30-minute chill helps.
That’s exactly how they should look. The cookies continue to set as they cool, which keeps the centers soft and fudgy. Don’t overbake or you’ll lose that chewy texture.
Store baked cookies in an airtight container at room temperature for up to 4 days. You can also freeze the dough balls for a couple of weeks and bake them straight from the freezer, adding an extra minute or two to the bake time.
More to Bake and Eat
- Brown Butter Chocolate Chip Cookies – These Brown Butter Chocolate Chip Cookies stay soft and chewy for days. Brown butter creates a toffee-like depth that is unmatched.
- Chocolate Chip Cookie Cheesecake Bars – These chocolate chip cookie cheesecake bars are so smooth, chewy, and decadent.
- Peanut Butter Chocolate Crispy Bars – Peanut Butter Chocolate Crispy Bars are incredibly chewy, crispy bars that are loaded with peanut butter, under layers of dreamy chocolate.
- Fudgy Brownies – These Fudgy Brownies are moist, never dry. They’re infinitely better than any boxed mix – you can taste the difference immediately.
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