Chewy Brownie Cookies

freshly baked brownie cookie, rich and fudgy.

Chewy Brownie Cookies

Satisfy your sweet tooth with our chewy brownie cookies! Enjoy rich chocolate flavor and a soft, chewy texture in this easy-to-make recipe.

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Course: Cookies, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 160kcal

Author: Max

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.

Notes

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.

Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage

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