Chunky Chocolate Brownie Cookies

Short Description

Chunky Chocolate Brownie Cookies are rich, fudgy, and filled with gooey chocolate chunks. This recipe brings together the best elements of a brownie and a cookie, offering a deeply chocolatey flavor, a soft chewy interior, and crisp edges.

Why You’ll Love This Recipe

These cookies are perfect for chocolate lovers. They deliver intense cocoa flavor with a brownie-like texture in a portable cookie form. Easy to prepare and great for sharing, these cookies are ideal for bake sales, parties, or an indulgent treat at home. With their chunky, melty chocolate bits and soft centers, they offer comfort and satisfaction in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Semi-sweet or dark chocolate chunks

directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the chocolate chunks evenly throughout the dough.
Scoop generous tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart.
Bake for 10 to 12 minutes or until the edges are set and the centers are slightly soft.
Let the cookies cool on the baking sheets for five minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 18 to 20 cookies
Prep Time: 15 minutes
Cook Time: 10 to 12 minutes
Total Time: 25 to 27 minutes

Variations

Add white chocolate chips for a double chocolate version.
Incorporate chopped walnuts or pecans for a nutty crunch.
Mix in a teaspoon of espresso powder to intensify the chocolate flavor.
Add a pinch of cinnamon or cayenne for a subtle spicy twist.

storage/reheating

Store cookies in an airtight container at room temperature for up to five days.
To reheat, microwave for 8 to 10 seconds for a soft, warm center.
Cookies can be frozen for up to two months; thaw at room temperature or reheat in a 300°F (150°C) oven for 5 to 7 minutes.

FAQs

What makes these cookies brownie-like?

They feature a dense, fudgy texture and intense cocoa flavor similar to brownies.

Can I use chocolate chips instead of chunks?

Yes, but chunks provide larger pockets of melted chocolate for a more indulgent bite.

Do I need to chill the dough?

Chilling is optional but helps control spreading and enhances flavor.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour substitute.

Which cocoa powder is best?

A high-quality unsweetened cocoa powder, either natural or Dutch-processed, works well.

How do I know when the cookies are done?

The edges will be firm and the centers slightly soft—they continue to cook as they cool.

Can I add other mix-ins?

Yes, try nuts, dried fruit, or toffee pieces, but avoid overloading the dough.

Are these cookies freezer-friendly?

Yes, you can freeze both the dough and the baked cookies.

Can I reduce the sugar?

You can reduce the sugar slightly, but the texture and flavor may be affected.

Will these cookies stay chewy?

Yes, when stored properly in an airtight container, they remain soft and chewy for several days.

Conclusion

Chunky Chocolate Brownie Cookies combine the richness of brownies with the convenience of cookies. Their soft, chewy texture and deep chocolate flavor make them a favorite for any occasion. Whether you’re baking for a crowd or treating yourself, this recipe delivers a satisfying chocolate fix every time.

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