Thick and soft like a brownie, these chewy cookies are rich with chocolate.
By Kelley Simmons
This cookie is the best of both worlds. A soft chewy cookie meets a rich and fudgey brownie all rolled into one. These cookies are chocolatey and rich just like a brownie and soft and crisp around the edges like a cookie. I slightly under baked the cookies to get the soft, chewy center. Melt in your mouth on the inside and firm and slightly crisp on the edges.
These cookies only 20 minutes to make from start to finish! 
These cookies are a lot like my brownie recipe which you should also try, Chocolate Frosted Brownies.
Be sure to use high quality chocolate for the best result.
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Chewy Chocolate Cookies
- Total Time: 27 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
Rich, chewy chocolate cookies that are perfect for satisfying any chocolate craving. A simple recipe with impressive results.
Ingredients
- 0.5 cups (118 ml) unsalted butter
- 3 oz (85 g) unsweetened chocolate
- 2 cups (473 ml) semisweet chocolate chips
- 3 large eggs
- 0.5 cups (118 ml) brown sugar
- 0.5 cups (118 ml) sugar
- 0.75 cups (177 ml) all purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C).
- Add butter, unsweetened chocolate, and 1 cup of chocolate chips to a double boiler (a bowl set over a saucepan filled with warm water).
- Stir until chocolate and butter have melted.
- Meanwhile, add eggs and both sugars to a stand mixer with the whisk attachment. Whip on high until the mixture becomes thick and lighter in color.
- Slowly add in melted chocolate on low speed until combined.
- Sift flour, baking powder, and salt into a medium bowl.
- Fold in the dry ingredients into the wet ingredients by hand. Fold in the remaining 1 cup of chocolate chips.
- Scoop out heaping tablespoons of batter onto a silicon baking sheet.
- Bake for 10-12 minutes.
- Take out of the oven and allow them to cool for a couple of minutes on the sheet tray.
- Move to a cooling rack to cool completely.
Notes
- For extra chewy cookies, use cold butter and eggs.
- If you don’t have a double boiler, melt the chocolate and butter gently in a microwave, stirring frequently.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
Why is it important to use high-quality chocolate for these cookies?
High-quality chocolate enhances the flavor and richness of the cookies, making them taste more like a fudgy brownie.
What is the purpose of under baking the cookies?
Under baking the cookies helps achieve a soft, chewy center while ensuring the edges are slightly crisp, mimicking the texture of brownies.
Can I substitute the flour with a gluten-free blend for these cookies?
Yes, you can use a 1:1 gluten-free flour blend, but be aware that the texture may vary slightly compared to using all-purpose flour.
Cookies look great, but what is the correct amount of baking powder to use?
Hi Lisa,
The recipe calls for 1/3 teaspoon of baking powder. Also, you can go to the original post by clicking on the name of the author at the top of the post or in their profile. Happy baking!