Chewy Brownie Cookies

These brownie cookies offer the best of both worlds by combining classic brownie flavor in cookie form. They are the perfect balance of gooey in the middle with slightly crisp edges. The ultimate treat for any chocolate lover. We first tried them were still warm from the oven. The chocolaty gooeyness was to die for. And guess what... after they cooled they were still equally addictive!

Chewy Brownie Cookies Recipe:

These cookies offer the delicious combination of a fudgy brownie and a chewy cookie. Here's what you'll need to get started:

Ingredients:

Dry Ingredients:

175 grams, or one-third cup, of all-purpose flour
60 grams, or ¾ cup, of sugar-free cocoa powder
A half-tsp of baking powder
Half a teaspoon of salt

Wet Ingredients:

One stick (½ cup) of softened unsalted butter
A ½ cup or 100 grams of sugar in granule form
½ cup (sealed tightly) light brown sugar
Two large eggs
Sixty milliliters of pure vanilla extract, one teaspoon, or ¼ cup of extra-chewy milk (if desired)
One cup of chopped chocolate chips, either dark or semisweet, weighing 170-200 grams.

Instructions:

1. Oven Prep: Set the oven's temperature to 350°F, or 175°C. Use silicone baking mats or parchment paper to line baking sheets.

2. Chocolate and Butter Melt: Using a heatproof bowl over a pot of simmering water (double boiler method) or quick microwave bursts, melt the chopped chocolate and butter together until smooth. Once in a while, stir to guarantee uniform melting. Take off the heat and allow to cool a little.

3. Beat Sugar, Eggs, and Vanilla: In a sizable mixing bowl, thoroughly whisk together the eggs, vanilla extract, and granulated sugar.

4. Melted Chocolate Mixture: Stir the chocolate mixture until it's smooth and thoroughly combined, then gradually add it to the sugar and egg mixture.

5. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and cocoa powder in a separate bowl.

6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

7. Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips or chunks until evenly distributed throughout the dough.

8. Chill Dough (Optional): For thicker cookies, you can chill the dough in the refrigerator for about 30 minutes to 1 hour. This step is optional but helps prevent spreading during baking.

9. Form Dough Balls: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

10. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.

11. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

12. Enjoy: Once cooled, serve and enjoy these chewy brownie cookies with a glass of milk or your favorite hot beverage.

Tips:

Reduce the baking time for chewier cookies. Bake for a few more minutes for crispier cookies.
For a sweet and salty taste combination, you can add a sprinkle of sea salt on top of the cookies before baking, or you can replace part of the chocolate chips with chopped nuts.
Before baking, the dough can be kept in the fridge for up to two days.

Savor the flavor of your homemade chewy brownie cookies!