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.
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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.
And number three I have quite a few recipes already made and ready to share with you, so I’m working on editing and writing about those instead of baking more cookies and cakes and cupcakes.
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!
Normally, I like to make these Brownie Whoopie Pies using a brownie mix, but since I had some chocolate chips to use up, I decided to make a plain version of these Moose Tracks Cookies instead.
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.
Recipe Tips:
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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Chewy Chocolate Brownie Cookies
Craving brownies and cookies? These easy Chewy Chocolate Brownie Cookies are the best of both worlds. Try these thin and chewy cookies filled with frosting or ice cream for a fun dessert.
Ingredients
- 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
Instructions
- 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.
Notes
*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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Nutrition Information:
Yield: 30 Serving Size: 1Amount 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.
Do you sprinkle on mini chocolate chips to the tops of cookies before baking, or were they just sprinkled on after baking for the picture?
I just sprinkled them on the tops for the pictures, but you could totally add them before baking so that they bake into the tops of the cookies.
Made these but the batter was way too liquidy when we used 1/4 cup flour. So we added another 1/4 and baked them but they just stuck to the pan and stayed really flat! Any ideas why? (They were tasty and wet and mushy… but tasty.)
Hhhmmm that’s really strange. I only use 1/4 cup flour every time I make them. The dough should start to stiffen as the chocolate cools in it. The only thing I can think is that your chocolate was too hot when you mixed it into the other ingredients. Maybe try letting that cool off before adding it. What kind of pan did you bake them on? I usually use a baking sheet with a Silpat to keep cookies from sticking. I hope that helps and that you try the cookies again.
Hi I actually had the exact same problem! So, I put the batter in the fridge to stiffen it up before baking. Then, of course the worst baking nightmare you can have… the cookies spread out in the oven so they all stuck together and was just one big goop.
Should I let the eggs and butter get to room temperature before making the mixture like with other cookie recipes?
No, you don’t need to set the butter out because you are melting the butter with the chocolate. I actually never set eggs out before I bake with them. LOL! I hope you enjoy the cookies!!!
Do you need to adapt the recipe if you live at a high altitude?
Hi, Gemma. I have never baked at a high altitude, so I can’t honestly say what to do differently with these cookies. Do you usually make modifications when you bake due to the high altitude?
WOW! These were not only quick and simple to make, they are absolutely delicious. The first baking sheet I made I left plain, but the 2nd ones I added pecans and they were even better. I only got 17 cookies, but I used the large cookie scoop.
These came out great! On the second time making them I added 1/4 cup toffee bits and some chopped walnuts and they were so good too. Question: is there any restrictions on the type of chocolate you use? They are really rich, almost like a dark chocolate and that is not my fave. Just wasn’t sure if I used another type of chocolate if it would change that?
This recipe really intrigued me and I could not wait to try it. I too experienced difficulty with the dough being too thin. I started playing with the recipe and ended up using a 1 cup of sugar and one cup of flour. I finally came up with a dough that was thick enough to be scooped onto the cookie sheets. I ended up being able to make 29 cookies using a one and a half tablespoon cookie scoop. I know that sometimes altitude as well as humidity can affect how different recipes come out in different parts of the country. Maybe that’s what’s going on here. I also did not have any unsweetened chocolate so I substituted the 2 ounces with 2 ounces of white chocolate chip morsels. The cookies came out very delicious. As soon as they came out of the oven I topped each cookie with a few of the white chocolate chip morsels. I would imagine you could also use any kind of morsel such as peanut butter or butter scotch. For a different variation. I think I will try stirring nuts into some of these as well. Between today and tomorrow I have to make 35 dozen cookies. This will definitely be one of the varieties that I am making 🙂 Thank you for sharing.
I had the same issue with the cookies sticking to the pan, both with parchment paper and a silicone baking mat. Flavor is great but I cannot get them off the pan intact!!
Hhhhmmm I am stumped by this as I always bake mine on a Silpat and they come off easily every single time.
Instead of granulated sugar could I use Splenda instead and get the same results?
I haven’t tried this recipe using any other type of sugar, so I’m not sure how it would work. Keep me posted if you try it that way.
My first attempt at chocolate brownie cookies and they turned out great! We live in Summit County at 9,000+ feet so I did a heaping 1/4 cup of flour and they came out perfect. No sticking or glooping together. Thanks!!
These are so yummy! I had my daughter help me. It’s perfect for a chocolate craving!
Hi! Can I refrigerate the batter overnight, or will that affect the way the cookies spread and its shiny, crackly top?
I haven’t refrigerated the batter for that long, so I’m not really sure how it will affect the spreading or the shiny tops. Please keep me posted if you try it.
Thank you for the great recipe! Made them here in Maui for Christmas tomorrow but I don’t think they’ll last until the morning! I didn’t have any issues with it being too thin. Tastes great, almost fudgy! I happen to like a little more “chew”, so baked them for 13 minutes. It might be my oven temp…or our climate but they were perfect for me with those extra few minutes. Mahalo!