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Brownie Cookies (3)

Brownie Cookies: How to Make Them Extra Chewy & Rich


  • Author: Maria
  • Total Time: 47 minutes
  • Yield: 18-20 cookies 1x
  • Diet: Vegetarian

Description

These Brownie Cookies combine the best of both worlds—crispy edges, chewy centers, and an ultra-fudgy texture. They have the deep chocolate flavor of a brownie with the convenience of a cookie. Perfect for any chocolate lover, this recipe is easy to make and requires just a short chill time for bakery-style results.


Ingredients

Scale

Dry Ingredients:

  • ¾ cup (94g) all-purpose flour
  • ¼ cup (21g) cocoa powder (Dutch-processed or natural)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients:

  • 8 oz (226g) semi-sweet chocolate, chopped
  • 5 tbsp (71g) unsalted butter, softened
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Optional Mix-ins:

  • ¾ cup (135g) chocolate chips (semi-sweet, dark, or white)
  • ½ cup chopped nuts (walnuts or pecans)

Instructions

  1. Melt the Chocolate: In a heatproof bowl, melt the chopped chocolate and butter using a double boiler or microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. Prepare the Wet Ingredients: In a large bowl, beat the brown sugar, granulated sugar, and eggs until light and fluffy (about 2-3 minutes). Mix in the vanilla extract and melted chocolate.
  4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Stir in chocolate chips or nuts, if using.
  5. Chill the Dough: Cover and refrigerate for 20 minutes to prevent excessive spreading.
  6. Preheat the Oven: Set to 350°F (177°C) and line baking sheets with parchment paper.
  7. Scoop and Bake: Use a cookie scoop to drop 1.5 tbsp-sized dough balls onto the baking sheet. Space them 3 inches apart.
  8. Bake for 12–13 minutes, until the edges are set but the centers remain soft.
  9. Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For extra crackly tops, beat the eggs and sugar for a full 3 minutes to aerate the batter.
  • For a deeper chocolate flavor, use bittersweet (70% cacao) chocolate instead of semi-sweet.
  • Want a softer cookie? Slightly underbake them and let them set on the baking sheet.
  • Freezing: Unbaked cookie dough balls can be frozen for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time.
  • Prep Time: 15 minutes
  • Chill Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 14g
  • Sodium: 50mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: Brownie Cookies, chewy brownie cookies, chocolate cookies, fudgy cookies