In under 20 minutes you can be indulging in this Chewy Brownie Cookies, a delightful combination of chewy brownies and classic cookies! Bursting with rich chocolate flavor and a soft, fudgy texture, these treats are perfect for satisfying your sweet tooth as an afternoon snack or a decadent dessert.
If you like delicious cookies, try my maple chocolate chip cookies and any of these eggless cookie recipes.
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✔️ Why This Recipe is Great
Soft or Chewy Cookies: These cookies are naturally chewy, but if you prefer softer rather than chewier cookies, you just need to take them out of the oven when they still look slightly underbaked in the center. They'll continue to set as they cool. Plus, either way leaves the chocolate chips melted and their pop of sugar is able to stand out even more.
Why Milk Chocolate Chips?: I made it a point to use milk chocolate chips rather than semisweet or dark chocolate, because they actually become caramelized chocolate during the baking process, adding another layer of flavor to the cookies.
Use Up Cocoa Powder: whether you have natural cocoa powder or dutch cocoa powder, the only difference is that they're processed slightly differently. You can use either one for this brownie cookies recipe and it will be equally delicious!
🧈 Ingredients
Unsalted Butter: if you use salted butter, you may end up with overly salty cookies - since you need to use melted butter, this is a great time to use those sticks you stored in the freezer.
Vanilla Extract: you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
Eggs: it's difficult to find eggless cookies, but there are a few decent substitutes for eggs that would taste good in these brownie cookies - chief among them the greek yogurt and flax egg options.
Cocoa Powder: you can use any type of cocoa powder you’d like, but to increase the nutrition of your sauce, I recommend using a fine cocoa powder like the one I use from Guittard.
All-Purpose Flour: you only need a small amount of this, but it is necessary; however you can swap it for a gluten-free flour blend if necessary.
Chocolate Chips: while you can use the typical semisweet chocolate chips, I recommend trying java chips or milk chocolate chips for a delicious twist, though whatever you have on hand will add the necessary gooey, melty chocolate.
See recipe card for exact ingredients and quantities.
🍪 How to Make Brownie Cookies (Step-by-Step)
Step 1) Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper (image 1).
Step 2) In a large mixing bowl, whisk together the melted butter and white sugar until well combined (images 2 & 3).
Step 3) Add the vanilla extract and eggs, one at a time, beating well after each addition (images 4-6).
Step 4) Sift in the cocoa powder, all-purpose flour, baking soda, and salt (image 7 & 8). Stir until just combined (image 9), then fold in the chocolate chips (images 10-11).
Step 5) Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart (image 12).
Step 6) Bake for 8-10 minutes, or until the edges are set but the centers are still soft (image 13). They’ll continue to firm up as they cool.
Step 7) Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
🌟 Variations
- Nutty Bits: Add 1 cup of chopped walnuts or pecans for a crunchy texture and rich flavor.
- Mint Chocolate: Incorporate 1/1 teaspoon of peppermint extract and fold in ½ cup of chopped chocolate mint candies for a refreshing twist.
- Salted Caramel: Drizzle melted caramel on top after baking and sprinkle with sea salt for a sweet and salty combination.
- Peanut Butter Swirl: Add dollops of creamy peanut butter to the batter before baking and swirl with a knife for a delicious peanut butter flavor.
- Coffee Infusion: Add ½ tablespoon of instant coffee granules to the batter for a rich mocha flavor.
🧊 Storage and Reheating
These chewy brownie cookies are best enjoyed fresh, but they'll keep well in an airtight container at room temperature for up to a week, and stay good in an airtight bag or container in the freezer for up to 6 months.
To reheat from room temperature or the fridge, I recommend serving them warm— 12 to 15 seconds in the microwave will do the trick— with a cup of cacao tea or a strong latte. You could also reheat them from frozen in the microwave for about 30 to 40 seconds on half power.
To reheat cookies in the air fryer or toaster oven, set either of those to 300°F (150°C) without preheating and then place the cookies carefully inside, cooking for just 2 minutes in the air fryer or 4-5 minutes in the toaster oven.
👨🏻🍳 Expert Notes & Tips
Baking Tips: For an extra fudgy texture, don’t overbake the cookies. They should look slightly underdone when you take them out of the oven.
Chocolate Chips: You can use a mix of dark and milk chocolate chips for added flavor complexity, or even just straight sugar-free chocolate chips.
Chewier Brownie Cookies: If you prefer a chewier cookie, try refrigerating the dough for 30 minutes before baking; without refrigeration, it's like a crumblier version of a chocolate cake, without much chew.
❓ Other Delicious Chocolate Cookies
🙋 Frequently Asked Questions
Yes, you can 1:1 substitute all-purpose flour with a gluten-free flour blend, but be sure to add some xanthan gum or psyllium husk to balance out the lack of gluten.
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it cookie sit at room temperature for about 15 minutes before scooping and baking.
For an egg substitute, you can use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water; let sit for a few minutes).
If your cookies spread too much, try chilling the dough for at least 30 minutes before baking to help them maintain their shape. Additionally, ensure your baking soda is fresh, as old leavening agents can cause excessive spreading.
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📖 Recipe
Chewy Brownie Cookies
Equipment
- oven
Ingredients
- 1 cup white sugar 200g
- ½ cup unsalted butter, melted 113g
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup cocoa powder 40g
- ½ cup all-purpose flour 60g
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips 175g
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter and white sugar until well combined.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Sift in the cocoa powder, all-purpose flour, baking soda, and salt. Stir until just combined, then fold in the chocolate chips.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft. They’ll continue to firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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