Chewy Brownie Cookies: If you love brownies, you’ll fall for these exquisite chocolate cookies filled with two kinds of chocolate chips!
This rich, chewy Chocolate Cookies Recipe is enhanced by decadent semisweet and white chocolate chips or wafers! Heaven in every bite!
Chewy Brownie Cookies
These brownie drop cookies were one of my early Food Network recipe finds. I knew they’d be marvelous as soon as I took a nibble of the batter. It tasted just like brownies. Besides being a simple drop cookie (I love when no shaping or rolling is involved), I loved that these babies had both semi-sweet and white chocolate chips mixed into the dough. These are truly a family favorite, so I dragged the recipe out of the archives to share with you all again.
Chewy Chocolate Cookies
I whipped up two of my tried and true cookie recipes to add to a tray of goodies for Bill’s nursing staff on the two wards where he was an inpatient. They took extra good care of their VIP patient, putting him at the end of the hall in both units to keep the gawkers out. He had to giggle when one of the staff told him he was the spitting image of someone who worked in the hospital. Bill replied, “Really?” And when asked if he had a relative on staff, he honestly replied no. There was nothing left but crumbs on the tray after I shared these brownie cookies with the nurses!
What Are Drop Cookies?
If you’ve ever made chocolate chip cookies, those are drop cookies. There are actually a number of different categories of cookies like bar cookies, refrigerator cookies, pressed cookies, rolled cookies, sandwich cookies, fried cookies, and no-bake cookies. Drop cookies are characterized by a scoopable dough that you can spoon generous tablespoonfuls onto a baking sheet and pop into the oven. Even if you use a cookie scoop or disher, they’re still considered drop cookies.
How to Make Drop Cookies
- As with most cookie doughs, it’s best to have your butter and eggs at room temperature for easier incorporation.
- Typically, this soft dough can be mixed with a wooden spoon. Hand mixing with a spoon helps prevent adding air into the dough like could happen with a mixer.
- Line your baking sheets with parchment to prevent sticking. It also makes cleanup a breeze!
- Drop generous tablespoonfuls (4 teaspoons) of dough about 2 inches apart on the baking sheets and bake as directed. If you’d like more consistent sized cookies, feel free to use a medium cookie scoop.
- To ensure a chewier cookie, slightly underbake. The timing of these cookies is for a chewy cookie. Remember, all ovens do not bake the same. Temperatures and air circulation can vary, so the first batch will confirm how long you need to keep your cookies in the oven.
- If you’d like perfectly round cookies, carefully use your spatula to tap the edges of the cookies into shape when they come out of the oven. They’ll be hot and pliable for just a minute or so.
- Let the cookies cool on the pan a few minutes, then remove the cookies to a cooling rack.
- If your cookies spread more than you’d like, cover the dough with plastic and refrigerate for 30-60 minutes before baking.
Chocolate Cookie Recipe
I love trying new recipes, but there are some family favorites that need to be made again and again. These brownie drop cookies are definitely worth repeating. Be sure to add these to your cookie repertoire, too. My family always prefers rich chocolate cookie recipes, but I’m a fan of oatmeal chocolate chip cookies and white chocolate treats like these white chocolate raspberry bars!
More Chocolate Cookies You’ll Love:
- Chocolate Peanut Butter Cookies from Amanda’s Cookin’
- Brookie from Savory Experiments
- Death By Chocolate Cookies
- Double Chocolate Cookies
- Layered Chocolate Chip Cookies
- Caramel Filled Chocolate Cookies
- Double Chocolate Chip Cookies
- More of the Best Cookie Recipes
- 6 ounces unsweetened chocolate, chopped
- 1/2 cup butter
- 1 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 3/4 cup semi-sweet chocolate chips or discs
- 3/4 cup white chocolate chips or discs
- Preheat oven to 350º.
- Melt the chocolate and butter in a microwave safe bowl, starting with 60 seconds, stirring, then heating and stirring in 30 second increments until smooth.
- Add sugar; mix well. Add the eggs and mix until combined. Add the vanilla.
- Add the flour and mix until incorporated. Add chocolate chips and mix until well distributed.
- Drop by rounded tablespoons onto parchment lined cookie sheet. Bake for 10 minutes. The centers should still look underbaked. Cool on the pan for 10 minutes before removing to cooling rack.
Recipe adapted recipe from Caprial Pence
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Serving Size:1 cookie
Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 50mgCarbohydrates: 28gFiber: 2gSugar: 21gProtein: 3g