For most of their lives, we’ve been giving The Littles choices appropriate to their age.
When they were tiny, it was: Would they like the blue or white shirt?
A few years later: Would they like to bring or buy lunch tomorrow?
Now: Do they prefer to wash the dishes before or after soccer practice?
Those are the easy kind of questions.
Do you really have to pick one? Turns out you don’t.
Introducing Chewy Chocolate Brownie Cookies. These are thick, fudgy, and the boss of chocolate cookies…
These Chewy Chocolate Brownie Cookies are wickedly delicious and easy to make. You probably have everything you need in your pantry right now.
These decadent treats are everything their name promises: chewy, rich, chocolatey, and a hybrid of brownies + chocolate cookies.
They’re not overly sweet, but are perfectly balanced in flavor. Marvelous with a glass of cold milk or mug of of coffee.
Discover the chocolatey zen.
Here’s to not having to choose between brownies vs. cookies.
Yes and yes. We’ll take both.Print
Chewy Chocolate Brownie Cookies
Can’t decide between brownies vs. cookies? Now you don’t have to. Say hello to these amazing Chewy Chocolate Brownie Cookies. They’re a chocolate lover’s dream!
- Prep Time: 20 mins
- Cook Time: 8 mins
- Total Time: 28 mins
Yield: 24-30 1x
- 2 cups semisweet mini chocolate chips, divided (mini chips melt easier)
- 2 tablespoons salted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Optional: sea salt flakes, regular-sized semisweet chocolate chips for topping
- In a medium-sized, heavy pot, add 1 1/2 cups mini chocolate chips and butter. Stir constantly over low heat until almost melted. Remove pot from heat and stir to finish melting completely. Set aside.
- In a bowl, gently hand-whisk the flour, baking powder, and salt until combined. In separate bowl, hand-whisk together the sugar, eggs, and vanilla extract until fully smooth and incorporated. Slowly add melted chocolate mixture, stirring to combine well.
- Fold the flour mixture into the chocolate mixture by hand, folding/stirring just until combined; don’t over-stir. Let dough cool fully at moderate room temp. Once dough is cooled, Gently work in the remaining 1/2 cup of mini chocolate chips. Wrap airtight and chill dough in fridge at least 1 hour, up to overnight.
- Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
- Form 1-TB sized dough balls and place 2-inches apart on lined cookie sheet. If desired, place a few flakes of sea salt on top of each dough ball. Bake 8-10 minutes, until cookies are puffed up, slightly cracked, with soft centers. Cookies may seem underbaked, but they will set upon cooling. If desired, gently press a few regular-sized chocolate chips on top of baked cookies for garnish.
- Cool cookies on pan for easier removal.
Unused cookie dough can be wrapped airtight and chilled for several days, or frozen for a couple of weeks. Baked cookies can be kept in an airtight container at moderate room temperature for several days.
Baking dough balls as-is results in taller, thicker cookies. If you prefer them a bit flatter, lightly flatten the dough balls just before baking.
Many people like to use cookie scoops for ease of forming dough balls.
- Category: dessert
Did you make this?
Leave a comment below and tag @chewoutloud on Instagram
Brownies AND Cookies: