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Chewy Brownie Cookies

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1 cup softened butter
1 cup brown sugar
3/4 cup granulated sugar
1/4 cup milk
2 cups, divided semisweet chocolate chips
2 eggs
1 egg yolk
2 teaspoons vanilla
2-1/4 cups flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup cocoa powder
1 cup milk chocolate chips

Chewy Brownie Cookies

If you like the edges of chewy brownies the best, this delicious cookie recipe is for you.

  • Serves 36
  • Easy

About This Recipe

These Chewy Brownie Cookies taste just like a brownie – but better. They are so chewy but tender, and so packed full of flavor. And the frosting makes them even better! These are fairly big cookies, with tons of chocolate.

Keeping a cookie jar full is a basis for a happy home if you have kids. They will always remember that jar, and will remember you for making them delicious treats.

As with all baking recipes, be sure you follow my Secret Way to Make the Best Cookies and Cakes rules for the best results. Learn those tips and all of your baking will improve, immediately and measurably.

You can choose to leave these cookies unfrosted – and that way they will be easier to put into a cookie jar!

Use my recipe for Creamy Buttercream Frosting to frost these cookies. Add 1 cup melted special dark chocolate chips.

Tips for the best Chewy Brownie Cookies:

  • Measure flour correctly. I say that in every baking recipe for a very good reason: adding too much flour is the easiest way to ruin a recipe. The excess flour will make your baked goods hard and tough.
  • Because this recipe starts with melted butter, you don’t have to worry about creaming the butter with sugar. And that makes for a chewier cookie.

Why this recipe works:

  • The method for making these cookies is similar to a brownie recipe, which is why they have the texture of brownies: fudgy and rich.
  • Dissolving the sugar in the butter and milk makes the cookies silky.
  • The brown sugar adds moistness and extra flavor, and why the cookies are chewy.
  • Adding an extra egg yolk adds more fat, for a wonderful mouthfeel and more tender cookie.
  • Refrigerating the dough allows the gluten, which is the protein in the flour, to relax so the cookies are more tender.

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In a large saucepan, combine the butter, brown sugar, granulated sugar, and milk. Heat over medium heat until the mixture just comes to a boil.


Remove the pan from the heat and add the chocolate chips; stir until melted.


Then beat in the eggs and egg yolk. Stir in the vanilla.


Stir in the flour, cocoa powder, baking powder, and salt and mix until a dough forms. Now cover the saucepan and refrigerate for at least 2 hours.


Preheat the oven to 325°F. Drop the batter by rounded tablespoons onto cookie sheets. Bake for 11 to 15 minutes or until the cookies are just set. Do not over bake.


Let the cookies cool on the cookie sheet for 2 minutes, then carefully remove to wire racks to cool completely. Frost the cooled cookies with Creamy Buttercream Frosting to which that you have added melted chocolate chips.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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