Salted Chewy Brownie Cookies

Salted chewy brownie cookies that are SO soft, gooey and delicious! These chocolate brownie cookies require no chill time and can be yours for the eating in under 30 minutes!

GUESS WHAT!? (It deserves caps). I’m coming at you from Palm Springs, yay! I escaped down here for a few days to hang with some blogging buddies and get away from the snow. We got hit with some more snow this past weekend back home and I can feel myself really getting the spring itch. I know, I know. It’s still a looong way off, but around this time every year I get so sick of the cold and snow and mitts and gloves and snow pants and hats and well, you get the idea.

One bright spot in all of this winter gloom? Valentine’s Day! ❤

Since that special day of love is right around the corner, I’m still going strong with creating and posting my chocolate recipes. These amazingly soft, chewy brownie cookies are actually the last of my sweet treats I’ve been testing lately. I’ve still got one more coming to you guys later this week, but I did the photos for it a while ago!

So, these cookies.

What are brownie cookies?

Well, you know how a brownie tastes, right? Super chocolatey, soft, chewy and sometimes fudgy. These are basically THAT, but in cookie form. They have many of the same ingredients as a traditional brownie recipe:

• chocolate and/or cocoa powder
• butter
• eggs
• sugar

Since we’re making cookies here, this recipe also has a bit of flour for structure and some baking powder for the rise. 

How do you make chewy brownie cookies?

For this particular recipe, I start by melting the cocoa powder with the butter. If you have a double boiler, you could combine it in the top, along with the chocolate chips. I chose to melt mine in just a regular pot on the stove, over medium heat, then I combined it with chocolate chips I melted separately in a microwaveable bowl!

Once you have the melted chocolate and butter mixture, you’ll mix that with some lightly beaten eggs combined with the sugars, and vanilla.

In a separate bowl, sift together the dry ingredients. Then, combine the wet with the dry until no dry streaks remain.

Now, you’re ready to scoop your brownie cookies!

Wait – do you have to chill the dough?

No! If you want the cookie dough to be a bit firmer for scooping, you can pop the mixture into the fridge for a few minutes; otherwise, you can just scoop and bake! The cookie balls will be very soft, but once they’re in the oven they turn into beautiful, round cookies!

The cookies bake for 10 minutes in the oven. When you pull them out, they may look slightly under-baked, but they’ll firm up a bit after a few minutes. As much as you want to eat one of them right off the pan, beware! You may suffer burned tongue-itis. 

I’m sad to tell you I’ve only got 1 more chocolate recipe coming at you before Valentine’s. Then, it’s going to be all salads! Kidding.

But for now, enjoy!

Since we’re in full on chocolate mode, here’s some other chocolate treats and cookies for ya:

• sea salt caramel chocolate chip cookies
• browned butter Reese’s pieces cookies
• chocolate caramel cheesecake
• double chocolate beet cupcakes
• giant peanut butter cup

Salted Chewy Brownie Cookies

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5 from 14 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 14-15 cookies 1x

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Description

Salted chewy brownie cookies that are SO soft, gooey and delicious! These chocolate brownie cookies require no chill time and can be yours for the eating in under 30 minutes!

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Ingredients

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• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter
• 2 tbsp cocoa powder
• 6 oz semi-sweet chocolate, chopped
• 2 eggs
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 350 F and line a large baking sheet with parchment paper. In a large mixing bowl, sift together the flour, baking powder and salt.
2. In a medium saucepan on the stove, over medium heat, melt the butter with the cocoa powder. While the butter is melting, place the chopped chocolate in a microwaveable bowl and heat on high in 30 second increments, stirring in between, until smooth. Once the butter mixture has melted, remove from heat and stir in the melted chocolate.*
3. In another bowl, lightly beat the eggs. Add both the sugars and the vanilla, and whisk to combine. Pour the chocolate mixture into the egg mixture, and stir to combine. Add the sifted flour mixture to the wet ingredients, then stir just until combined. Add the 1/2 cup of chocolate chips and gently combine.
4. Using a 2 tbsp cookie scoop, scoop the cookie dough onto the prepared parchment paper.** Bake the cookies for 10 minutes before removing from the oven and allowing them to cool. They may look under-baked, but they will firm up after a few minutes. Enjoy the cookies once cooled!

Cookies keep well at room temperature for up to 1 week in an airtight container, or for up to 2 months in the freezer.

Notes

*If you have a double boiler, you can combine the butter, cocoa powder and chopped chocolate together vs microwaving the chocolate.

**You can chill the dough for a few minutes to firm it up and make it easier for scooping, but this is not necessary. Do not chill the dough for longer than 10 minutes.

• Prep Time: 20 minutes
• Cook Time: 10 minuts
• Category: cookies
• Method: bake
• Cuisine: american

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