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Soft and Chewy Brownie Cookies
5 from 27 votes

Soft and Chewy Brownie Cookies

Soft and Chewy Brownie Cookies combine melted dark chocolate and butter with eggs, sugar, vanilla, flour, and baking powder. The batter is chilled before baking to create tender cookies with intense chocolate flavor and a chewy texture resembling brownies.

Prep Time
20 mins
Cook Time
10 mins
Rest Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 17 cookies
Calories: 110 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 12 ounces dark chocolate chopped and divided into 7 ounces and 5 ounces, from a bar
  • 3 tablespoons butter I used unsalted
  • 2 egg large
  • ⅔ cup granulated sugar or superfine sugar if available
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour sifted
  • ¼ teaspoon baking powder sifted

Instructions

    Cup of Yum
  1. In a medium microwave-safe bowl, combine 7 ounces of chocolate, butter, and heat to melt, about 1 minute on high power. Stop to stir. Heat in 10-second bursts until mixture can be stirred smooth; set aside to cool briefly.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or use an electric mixer), add the eggs, sugar, vanilla and beat for 5 to 8 minutes on medium speed, or until pale and creamy. (Original recipe recommends beating for 15 minutes, but I saw no changes in the mixture after about 5 minutes and believe 8 minutes is ample).
  3. Add the flour, baking powder, melted chocolate-butter mixture, and remaining 5 ounces chopped chocolate and mix to combine, about 1 minute on medium-low speed (the machine will make lots of noise and shake from the chopped chocolate).
  4. Remove the paddle, cover bowl with plasticwrap, and allow to stand at room temperature for about 1 hour in order for batter to firm up (Original recipe suggests 10 minutes but my batter was like chocolate sauce and it needed 1 hour).
  5. Using a medium 2-inch cookie scoop or small ice cream scoop, scoop out mounds of dough onto Silpat-lined baking trays, placing 8 mounds per tray. Do not crowd them in case your cookies spread a fair amount (mine didn't but I can foresee it). Allow mounds to remain on trays, uncovered, for about 1 hour before baking to help batter set up more.
  6. Preheat oven to 350F. Bake for 8 to 10 minutes or until puffed and cracked (I baked for 9 minutes).
  7. Allow cookies to cool completely on trays.

Notes

  • Use good-quality dark chocolate bar, not chips, for best melting and flavor.
  • Allow batter to rest at room temperature for about an hour to firm up before baking.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • This recipe is adapted from Donna Hay.

Nutrition Information

Serving 1serving Calories 110kcal (6%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Cholesterol 28mg (9%) Sodium 34mg (1%) Fiber 1g (4%) Sugar 12g (24%)

Nutrition Facts

Serving: 17 cookies

Amount Per Serving

Calories 110

% Daily Value*

Serving 1serving
Calories 110kcal 6%
Carbohydrates 14g 5%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Cholesterol 28mg 9%
Sodium 34mg 1%
Fiber 1g 4%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.