Did the name “brownie cookies” stop you in your tracks? Well, yeah. I know. It’s not like I’m immune to such enticing words all strung together. The first time I made these my husband was on a low-carb diet. I haven’t seen that much naked desire in anyone’s eyes since our honeymoon. Maybe not even then.–Katie Workman
LC What Folks Are Saying About This Recipe Note
“Everything I love about a brownie is in this cookie. The fudgy center. The crisp edges. And that wondrous crinkly top.” “They almost didn’t make it into the oven, I was so tempted by the rich, chocolatey dough.” “Fantastic!” That’s what folks are saying about these big chewy brownie cookies recipe from Katie Workman.
Big Chewy Brownie Cookies
- Quick Glance
- 25 M
- 1 H, 15 M
- Makes about 36 cookies
- 1 stick (4 ounces) unsalted butter
- 2 ounces unsweetened chocolate, coarsely chopped
- 12 ounces semisweet chocolate chips (or substitute chopped bittersweet chocolate)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher or coarse salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- 2. Place the butter, unsweetened chocolate, and chocolate chips in a small saucepan and melt over low heat, stirring frequently, just until everything is smooth. Set aside to cool slightly.
- 3. Meanwhile, combine the flour, baking powder, and salt in a small bowl. Beat the eggs and sugar in a large bowl with an electric mixer until creamy and light yellow, about 1 minute. Beat in the vanilla. With the mixer on low speed, blend the flour mixture into the egg mixture in 3 batches, blending after each addition, just until barely combined. Add the chocolate mixture to the bowl and beat just until combined. The dough will be very thick. [Editor’s Note: At this point, you may want to snitch a spoonful as you stand at the counter and congratulate yourself on choosing such an easy and indulgent recipe. Go ahead, have another spoonful.]
- 4. Scoop out heaping tablespoons of the dough and create 12 mounds on a rimmed baking sheet. Bake until the tops are crackly and the edges are set, 9 to 11 minutes. Remove the baking sheet from the oven and firmly tap the bottom of the sheet against the counter. Let the cookies sit for 1 to 2 minutes on the baking sheet (they will sink slightly), then transfer them to a wire rack to cool completely. Repeat with the remaining dough. You can keep the brownie cookies in a resealable container at room temperature for up to 3 days.
Big Chewy Brownie Cookies Sandwiched With Peanut Butter Variation
- A creamy peanut butter filling turns these big chewy brownie cookies into very special, rich sandwich cookies. With a mixer, blend together 2/3 cup creamy or chunky peanut butter, 1/4 cup confectioners’ sugar, and 1 tablespoon butter at room temperature until light and fluffy. Carefully spread about 1 tablespoon filling on the flat side of 1 big chewy brownie cookie, then press the flat side of a second big chewy brownie cookie onto the filling to make a sandwich. Repeat.