Chewy Brownie Cookies are the perfect fusion of rich, fudgy brownies and soft, chewy cookies. With crackly tops, gooey centers, and deep chocolate flavor, these cookies deliver everything chocolate lovers crave, intense cocoa taste with irresistibly chewy texture.
They’re quick to make, require simple ingredients, and feel bakery-worthy straight from your oven. Perfect for holidays, cookie trays, or late-night chocolate cravings, these brownie cookies disappear fast.
Why You’ll Love This Recipe
- Ultra Chewy & Fudgy – Brownie-like centers with crisp edges
- Crackly Tops – Just like classic brownies
- Deep Chocolate Flavor – Rich and intense
- Easy to Make – No chilling required
- Perfect for Any Occasion – Cookies, desserts, or gifting
- Crowd Favorite – Loved by kids and adults
Preparation and Cooking Time
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 22 minutes
Ingredients
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 2 tbsp unsalted butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- Optional: extra chocolate chips or chunks
Step-by-Step Instructions
1. Melt the Chocolate:
In a microwave-safe bowl, melt chocolate and butter together until smooth.
Let cool slightly.
2. Mix Wet Ingredients:
Whisk sugars into melted chocolate.
Add egg and vanilla and mix until glossy and thick.
3. Add Dry Ingredients:
Sift in flour, cocoa powder, baking powder, and salt.
Fold gently until just combined.
4. Scoop the Dough:
Scoop tablespoons of dough onto a lined baking sheet, spacing apart.
5. Bake:
Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers look soft.
6. Cool & Enjoy:
Let cookies cool on the baking sheet for 5 minutes before transferring.
How to Serve
Plating Tips:
Serve warm for gooey centers or cooled for extra chew.
Perfect Pairings:
- Cold milk
- Coffee or espresso
- Vanilla ice cream
Leftover Uses:
- Ice cream sandwiches
- Cookie crumbles for desserts
- Warm and drizzle with chocolate sauce
Additional Tips
- Don’t overbake, cookies firm up as they cool
- Use good-quality chocolate for best flavor
- For thicker cookies, chill dough 10 minutes
- Slightly underbaking keeps them fudgy
Variations
- Double Chocolate: Add extra chocolate chunks
- Walnut Brownie Cookies: Fold in chopped walnuts
- Mint Chocolate: Add peppermint extract
- Espresso Boost: Add ½ tsp instant espresso powder
Storage & Freezing
Refrigerate: Store at room temperature up to 4 days
Freeze: Up to 2 months
Reheat: Microwave 5–8 seconds for gooey texture
Special Equipment
- Mixing bowls
- Whisk or spatula
- Baking sheet
- Parchment paper
Frequently Asked Questions
Why didn’t my brownie cookies crackle?
The batter may have been too cool, mix sugars well into warm chocolate.
Can I use Dutch-process cocoa?
Yes, but natural cocoa gives better crackly tops.
Are these cookies cakey or chewy?
They’re intentionally chewy and fudgy, not cakey.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Conclusion
Chewy Brownie Cookies are the ultimate chocolate treat, crispy edges, fudgy centers, and rich brownie flavor in cookie form. Easy to make and impossible to resist, these cookies are guaranteed to become a favorite in your baking rotation.
