Chewy brownie cookies are not only quick and easy to make, they are sure to satisfy your chocolate cravings with every single bite! A little bit of coffee mixed into the batter brings out that rich chocolate taste.

They have everything you’d expect from a brownie—firm edges with a scrumptiously soft, chewy center that makes it hard to eat just one.

You can frost these babies but honestly, they’re so good you can eat them plain. Scoop your favorite flavor of ice cream in between two cookies and you’ve got the perfect ice cream sandwich!

Chewy brownie cookies

chewy brownie cookies recipe

Use this recipe to make perfectly soft, chewy brownie cookies from scratch.

Ingredients
 

Yield: 24 servings
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  • 12 oz bag bittersweet chocolate chips
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp coffee, strong, cooled
  • 1/2 cup all-purpose flour
  • 1 Tbsp cocoa powder

Instructions
 

  • Preheat oven to 350 degrees and line two baking sheets with parchment paper. Melt chocolate and butter in a medium saucepan on low heat, stirring constantly until the chocolate is ¾ of the way melted. Remove from heat then allow the mixture to sit as the chocolate continues to melt. Stir occasionally until smooth then set aside to cool slightly.
  • In a large bowl, beat the eggs, sugar, vanilla, baking powder and salt on high speed for 5–6 minutes, until the batter is thick, creamy and completely smooth. Once the desired consistency has been achieved, reduce speed to low and mix in the melted chocolate and coffee until thoroughly combined.
  • Fold in flour and cocoa powder just until incorporated then cover and chill the dough for at least 30 minutes.
  • Form the cookies by dropping 2 Tbsp of dough onto the parchment paper about 2" apart. (Using a small ice cream scoop really helps with this job!) Bake cookies 12–14 minutes, rotating baking sheets halfway through.
  • The cookies are done when the center is set but not firm. Remove from the oven, slide the parchment onto a wire cooling rack and allow them to cool. Enjoy!

Notes

Make an extra batch to freeze. If wrapped tightly in plastic wrap, it will last up to 2 months.
Calories: 135kcal, Carbohydrates: 17g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 37mg, Sodium: 69mg, Potassium: 55mg, Fiber: 1g, Sugar: 14g
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