Craving brownies and cookies? These easy Chewy Chocolate Brownie Cookies are the best of both worlds. Try this thin and chewy cookie recipe filled with frosting or ice cream for a fun dessert.
One of the things I am trying to do right now is to use up all the baking supplies in the pantry that I have hoarded over the past year. There are bag and bags of chocolate chips, candies, sprinkles, and pudding mixes just hanging out waiting for me to pick them.
In all reality though, I haven’t been doing much baking this summer. Number one because I’m trying to put a stop to my sweet tooth and when I bake, I snack. Number two, it’s hot in Florida during the summer.
So these brownie cookies staring back at you were actually made back in April. Yup, over three months ago I made these amazing chewy cookies and then didn’t share them with you right away.
I’m hanging my head in shame because you really do need these chocolate cookies in your life ASAP. Seriously!
They are are so chewy, chocolatey, and delicious. They are also perfect for making ice cream sandwiches with because they do not get rock hard in the freezer.
What you need to make Brownie Cookies:
- Chocolate – this recipe uses a mixture of semisweet chocolate chips and unsweetened baker’s chocolate. You could also use 1/3 cup more chocolate chips if you do not have the baker’s chocolate. It will make the cookies just a little bit sweeter though.
- Butter – I use unsalted butter for all my recipes, but if you have salted it will be fine in this recipe.
- Sugar – I used all granulated sugar in these cookies.
- Eggs – Make sure you are using large eggs. Any other size egg will affect the texture of the batter.
- Vanilla and Baking Powder – adds a little bit of flavor and lift to the cookies as they bake
- Flour – There is only a SMALL amount of all-purpose flour in these cookies. I haven’t tried any other flours, but I think they would work fine too.
- Full Recipe – scroll to the bottom of the post to see the amounts and instructions.
How to make Chewy Chocolate Brownie Cookies:
- Melt the chocolate chips, unsweetened chocolate and butter in a pan over low heat. Stir constantly until everything is melted and creamy.
- Stir together the sugar, eggs, vanilla, baking powder, and flour in a bowl.
- Add the melted chocolate to the sugar mixture and stir until a dough forms. The batter should be thick, not thin and runny.
- Drop by teaspoon on a baking sheet. Spread the batter out into a circle. Do not spread it out too much or the edges will be crispy when they bake.
- Bake for 8-10 minutes. The cookies may be slightly puffy when they come out of the oven, but as they cool they will flatten.
- Let the cookies cool on the pan for a few minutes, then move to a cooling rack or wax paper to cool completely.
Make sure you set out all your pans and measure your ingredients ahead of time. You want to be able to stir it all together quickly and drop them on the cookie sheet in a short amount of time.
The batter will stiffen up the longer it sits, so make sure you bake it right away.
Use the back of a spoon, a spatula, or your finger to spread the thickened batter out slightly once you drop it on the cookie sheet. The cookies will bake in a nice thin shape this way.
Store the cookies in a tightly sealed container, so they stay soft for a few days. If they last that long…
Fill two of these chocolate brownie cookies with a scoop of Vanilla Bean Blackberry Fudge Swirl Ice Cream for a delicious twist on a homemade ice cream sandwich. They are the perfect cookie for ice cream sandwiches, because they stay chewy even when frozen.
Other easy chocolate cookies recipes:
These easy Chocolate Mint Cookies are loaded with mint Oreos, mint chips, and mint M&M’s. So minty and so delicious!
The fudge center in these Chocolate Raspberry Thumbprint Cookies make them a great treat to share with your family after dinner.
These Easy Chocolate Marshmallow Cookies have a gooey marshmallow and chocolate bar on top. Great cookie for summer picnics or parties!
A batch of these Chocolate Reese’s Cookies are loaded with Reese’s candies and peanut butter chips. These cookies never last long!!!
Double Dark Chocolate Chip Shortbread Cookies will melt in your mouth because they are that good.
These Salted Caramel Brownie Cookies are soft and delicious. A caramel candy bar and sea salt makes it the perfect blend of sweet and salty.
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- 1 cup semisweet chocolate chips
- 2 ounces unsweetened bakers chocolate, chopped
- 2 Tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon baking powder
- Preheat the oven to 350 degrees.
- Place the chocolate chips, chopped bakers chocolate, and butter in a pan. Heat over low-medium heat, stirring often until melted.
- Stir together the eggs, vanilla, sugar, flour, and baking powder in a bowl with a fork.
- Add the melted chocolate to the bowl of ingredients and stir quickly until a thick batter forms.
- Drop by teaspoon onto a baking sheet lined with parchment paper or a Silpat.
- Use the back of a spoon or your finger to spread the cookie batter out slightly. Bake for 8-10 minutes.
- Remove and let cool on the pan for 2-3 minutes, then move to a cooling rack. Store in a tightly sealed container once completely cool.
*The mini chocolate chips in the pictures are just for picture purposes. You can sprinkle the tops of the cookie batter with nuts or mini chocolate chips before baking if you like.
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Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 10mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.