0 from 6 votes
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
20 mins
Total Time
28 mins
Servings: 30 cookies
Calories: 115 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups semisweet mini chocolate chips divided (mini chips melt easier)
- 2 tablespoons salted butter
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Optional: sea salt flakes regular-sized semisweet chocolate chips for topping
Instructions
- 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.
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
115kcal
(6%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
14mg
(5%)
Sodium
35mg
(1%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
47IU
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 115
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 14mg | 5% |
| Sodium | 35mg | 1% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 47IU | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.