Chewy Brownie Cookies
Chewy Brownie Cookies: If you love brownies, you’ll fall for these fudgy 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!
Why You Must Make
- 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), these babies had both semi-sweet and white chocolate chips mixed into the dough.
- They’re soft, fudgy, and perfect for chocolate lovers!
- If you’re gluten-free, a gluten-free flour should work well.
- Use any combination of chocolate chips or just one type. All semisweet will be fine or use bittersweet chocolate chips if your want a deeper chocolate flavor. Peanut butter chips are perfect for Reeses’ lovers!
- PRO-Tip: 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 as could happen with a mixer. You want dense, chewy cookies, not cakey cookies.
- 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.
- PRO-Tip: 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.
- You can also press a few chocolate chips onto the surface of the cookies while they’re hot.
- Let the cookies cool on the pan for 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.
Frequently Asked Questions
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 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.
First, make them as attractive as you can. Use a cookie scoop so they’re all the same size. When they come out of the oven, carefully use a spatula to tap the sides of each cookie into a nice round. Press some extra chocolate chips, or whatever the add-ins are for the cookies, on the top of each cookie for a professional look.
Then package them nicely. Michaels and The Container Store have nice paper boxes, so tuck in some tissue paper, add your cookies in sealed bags, wrap with coordinating ribbon and add a tiny card or gift tag.
You May Also Like:
- Chocolate Peanut Butter Cookies from Amanda’s Cookin’
- Brookies 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.
Have your eggs at room temperature for the best incorporation.
Use any variety or combination of chocolate chips.
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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
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!