Go Back
To make chewy brownie batter cookies, you need simple ingredients. Each one plays a key role. Here’s what you'll need: - 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon sea salt - 1 cup chocolate chips - 1/2 cup chopped walnuts (optional) Each ingredient adds flavor and texture. The unsalted butter gives richness. Brown sugar adds moisture and a hint of caramel. The granulated sugar helps with spread and sweetness. Eggs bind the dough and create softness. Vanilla extract enhances the overall flavor. Flour and cocoa powder form the base. Baking soda helps the cookies rise. Sea salt balances sweetness and brings out flavors. Chocolate chips provide gooey bites of chocolate. Walnuts add a nice crunch if you choose to include them. These ingredients come together to create a delightful cookie. They blend to form a soft and chewy treat. You will love how they taste and feel! {{ingredient_image_2}} First, set your oven to preheat at 350°F (175°C). This step is key for even baking. While the oven heats up, grab your baking sheets. Line them with parchment paper. This makes it easy to lift the cookies off later. Next, take a big mixing bowl. Add your softened butter, packed brown sugar, and granulated sugar. Use an electric mixer to blend these together. Mix for about 3 to 4 minutes. You want the mix to be light and fluffy. This helps create a nice texture in your cookies. Now, it’s time to add eggs. Make sure they are at room temperature. Add them one by one. Mix well after each egg. Pour in the vanilla extract and combine it all. This step adds flavor and moisture. In another bowl, gather the dry ingredients. Whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt. Make sure to mix them well. This helps avoid lumps. A smooth batter leads to better cookies. Next, combine your dry mix with the wet mix. Do this slowly. Stir gently until everything is just combined. Be careful not to overmix. Overmixing can make your cookies tough instead of chewy. Using a tablespoon or a cookie scoop, drop the dough onto your lined sheets. Leave enough space between each scoop. The cookies will spread while baking. Bake them for 10 to 12 minutes. Look for set edges and slightly soft centers. This gives you that perfect chewy bite. Once done, let them cool on the sheets for about 5 minutes before moving them to a wire rack. To get that chewy texture, underbake the cookies just a little. The centers should look soft and slightly glossy when you take them out. This slight underbaking keeps the cookies moist and chewy. If you bake them too long, they will turn hard. Trust me, you want to keep that soft center for the best taste. Chocolate chips are a classic choice, but you can get creative! Try adding nuts, like walnuts, or even toffee bits for a twist. Each mix-in adds a new flavor. If you love dark chocolate, use dark chocolate chips. If you want a sweeter bite, go for semi-sweet. Mix-ins really let you personalize your cookies and make them special. Cooling on a wire rack is key. It helps the cookies cool evenly all around. If you leave them on the baking sheet, they can keep cooking and become too hard. A wire rack allows air to flow under the cookies. This keeps them soft and chewy, just like you want. Always transfer them after a few minutes on the baking sheet. Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better incorporation of ingredients. Don't Overmix: Mix the dough just until combined to maintain the chewy texture of the cookies. Overmixing can lead to tough cookies. Chill the Dough: For even chewier cookies, consider chilling the dough for 30 minutes before baking. This helps the flavors meld and prevents excessive spreading. Experiment with Mix-ins: Feel free to personalize your cookies by adding different types of chocolate chips, nuts, or dried fruits for unique flavor combinations. {{image_4}} You can boost your chewy brownie batter cookies with different extracts or spices. Try adding almond extract for a sweet twist. A dash of cinnamon can give warmth to your cookies. You can also use peppermint extract for a fresh flavor. Experiment with what you like. Each choice can change the whole cookie! Mix-ins add extra fun to your cookies. Nuts like walnuts or pecans give a nice crunch. Dried fruits, like cherries or cranberries, add sweetness. You might even use flavored chocolate chips, like mint or caramel, for a special touch. These options let you be creative and make your cookies unique. If you're looking for dietary options, you can make gluten-free or vegan versions. For gluten-free, swap all-purpose flour with almond or oat flour. Use flaxseed meal mixed with water instead of eggs for a vegan choice. You can also find plant-based butter for a fully vegan cookie. These changes keep the joy of cookies alive for everyone. Store your chewy brownie batter cookies in an airtight container. This keeps them soft and fresh. Make sure the container is clean and dry. You can layer parchment paper between the cookies to avoid sticking. To freeze your cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer them to a freezer bag. This way, they stay fresh for up to three months. To thaw, simply leave them at room temperature for a few hours or microwave for a few seconds. These cookies stay fresh for about one week at room temperature. If you store them in the fridge, they can last up to two weeks. Just remember, the colder they are, the more they may lose their chewy texture. Enjoy them while they're fresh for the best taste! Yes, you can use almond flour. However, it changes the texture and flavor. Almond flour makes cookies softer and denser. Your cookies may not spread as much. You might need to adjust the amount. Start with a 1:1 swap. Add a bit more liquid if needed. If your cookies spread too much, check your butter. If it's too soft, chill the dough before baking. You might also want to add a bit more flour. Make sure you measure it correctly. Too much sugar can cause spreading, too. Keep an eye on your oven temperature; too hot can also lead to issues. You can make your cookies more chocolatey! Add more cocoa powder to the dough. Try using dark chocolate chips instead of semi-sweet. You can also mix in chunks of chocolate for extra bites of flavor. If you're feeling adventurous, add a sprinkle of cocoa nibs on top before baking. Yes, these cookies freeze well! To freeze, wait for them to cool completely. Place them in an airtight container or freezer bag. Separate layers with parchment paper to avoid sticking. They can last up to three months. To reheat, bake them straight from the freezer for a few extra minutes. Enjoy fresh cookies anytime! This blog post covered all the steps to make perfect cookies. We looked at ingredients, how to mix them, and tips for great flavor and texture. Remember to underbake for chewiness and use a wire rack for cooling. Explore variations for fun twists, and store your cookies to keep them fresh. With these tips, you’ll impress everyone with your baking. Enjoy each bite and happy baking!

Chewy Brownie Batter Cookies

Deliciously chewy cookies with a rich brownie flavor, packed with chocolate chips and optional walnuts.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 1 cup semi-sweet or dark chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper for easy cookie removal.
  • In a spacious mixing bowl, use an electric mixer to cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
  • Add the eggs to the bowl one at a time, mixing well after each addition to ensure a smooth batter. Pour in the vanilla extract and combine thoroughly.
  • In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until they are well blended and free of lumps.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring gently until the ingredients are just combined—be careful not to overmix to preserve the chewy texture.
  • Carefully fold in the chocolate chips and chopped walnuts (if you’re including them), making sure they are evenly distributed throughout the cookie dough.
  • Using a tablespoon or a cookie scoop, drop generous scoops of cookie dough onto your prepared baking sheets, ensuring there is ample space between each cookie because they will spread during baking.
  • Bake in the preheated oven for 10-12 minutes, keeping an eye on the cookies. The edges should be set, while the centers should still look slightly underbaked for that perfect chewy texture.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

For a delightful presentation, stack a few cookies on a cake stand or serve on a rustic wooden platter. Consider drizzling melted chocolate on top, or dusting with powdered sugar for an elegant touch!
Keyword brownies, chocolate, cookies, dessert