Chewy Brownie Cookies

5/5 - (1 vote)

This recipe for Chewy Brownie Cookies was sent to me by Caz, one of my viewers. It is so very easy to make. Not only easy though, it doesn’t take much time either. Really you just combine the various ingredients into a thick batter. Then scoop the batter onto a baking tray and bake the cookies.

Nothing difficult about that at all. But the ease doesn’t mean they aren’t great cookies. The flavour is awesome and the cookies have a moist and chewy texture like brownies.

Chewy Brownie Cookies


The ingredients list isn’t too long either.

Dark Chocolate – I used dark chocolate with 72% cocoa solids but you can use anything greater than about 50% really.

Sugar – I use light brown sugar and caster sugar, making a total of 250g(1 1/4 cups). But I am sure using just caster sugar in the same amount will be fine.

Flour – Plain flour, or all purpose flour is best.

Eggs – The recipe calls for two large eggs(XL in USA) for a total of 120g of eggs out of the shell. So if you only have medium(large in the USA) you can use two of them and add a little extra to make up the amount.

Unsalted butter – you can use salted instead and just leave out the salt that is specified in the recipe.

Cocoa Powder – this adds an extra depth to the chocolate flavour.

Salt – just a little to draw out the other flavours.

Chocolate chips – these are optional and can be whatever type you like.

Process for Chewy Brownie Cookies

With such a simple list of ingredients it is no surprise that the process is easy too.

Melt the butter and chocolate together into a lovely smooth mixture.

Whisk the eggs with the sugar until they are pale and thick.

Gradually whisk the melted mixture into the the eggs and sugar to combine them,

Mix the flour, salt and sifted cocoa powder together. Then add that into the batter and gently whisk to combine.

Stir in the chocolate chips. Then scoop the batter, in the amounts you want, onto a line baking tray. Bake the cookies for 10 to 12 minutes, in a preheated oven, at 180C/160C Fan/350F. Allow them to cool on the trays for about ten minutes, to firm up. Then transfer to a wire rack and cool completely.

Chewy Brownie Cookies

My Cookies

I used about 70g of batter for each of my cookies. That was enough batter for about 14 cookies. I left a decent gap between each one to allow some spreading. Then put them in the oven to bake.

After 12 minutes they were cracked on the top and looked nicely baked. So I took them out of the oven and let them cool a little before transferring to wire rack.

The cookies were lovely and moist and chewy, when I had a taste. The richness of the chocolate, with a slight gooiness in the centre was just perfect. These are great as a little treat to accompany my afternoon tea.

Chewy Brownie Cookies – Video

Another easy recipe is Quick & Easy Butter Cookies.

Chewy Brownie Cookies

Recipe by (Shared By Caz)Course: Biscuits, CookiesDifficulty: Easy


Prep time


Cooking time




  • 200g(7 oz) Dark Chocolate

  • 125g(1/2 cup + 1 tsp) unsalted butter

  • 150g(3/4 cup) caster sugar

  • 100g(1/2 cup, packed) light brown sugar

  • 180g(1 cup + 3 tbsp, based on scooping packed flour into a 250ml cup) plain flour

  • 2 large eggs(XL in USA) – 120g out of shell

  • 30g(3 – 4 tbsp) cocoa powder

  • 1.5g(1/4 tsp) salt

  • 50g(1/4 cup) chocolate chips, optional


  • Preheat the oven to 180C/160C Fan/350F.
  • Line a couple of baking trays with parchment paper, or silicone mats.
  • Melt the butter and chocolate on a bain marie(double boiler), or in a microwave oven(in short bursts).
  • Whisk the eggs and sugars together until pale and thickened somewhat, about 5 minutes.
  • Gradually pour in the melted chocolate and butter, whisking all the time.
  • Put the salt into the flour and then sift the cocoa powder onto the top. Stir around to combine.
  • Tip the flour into the wet mixture and mix until just combined.
  • Stir in the chocolate chips.
  • Spoon the batter onto the baking trays, leaving a gap for some spreading, in the size you want.
  • Bake the cookies in the oven for 10 to 12 minutes, until they have cracked on the top and look cooked through.
  • Leave the cookies on the baking tray for about 10 minutes to firm up, then transfer to a wire rack to cool completely.
  • Store them in an airtight container if not consuming immediately.

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