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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 cup cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chocolate chips (semi-sweet or dark) - 1/2 cup chopped walnuts (optional) Each ingredient in these cookies plays a vital role. Butter gives the cookies a rich flavor and soft texture. Brown sugar adds moisture and depth, while granulated sugar helps them spread. Eggs bind everything together and add lift. Vanilla extract adds a delightful flavor. Flour provides structure, and cocoa powder gives that chocolatey goodness. Baking soda helps the cookies rise, while salt enhances all the flavors. The chocolate chips are the stars of the show, bringing that sweet, melty joy. Walnuts add a nice crunch, but they are optional. Try these fun add-ins for added taste: - Peanut Butter Chips: For a nutty twist. - M&Ms: For a colorful touch. - Coconut Flakes: For a tropical flavor. - Dried Fruit: For a fruity surprise. These options let you customize your cookies. Get creative and make them your own! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This helps the cookies not stick. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until it is light and fluffy, about 3 to 4 minutes. Next, beat in 2 large eggs, one at a time. Make sure each egg mixes in fully before adding the next. After that, add 1 teaspoon of vanilla extract and mix well. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Slowly add this dry mixture to the wet ingredients. Stir just until combined. Finally, fold in 1 cup of chocolate chips and 1/2 cup of chopped walnuts if you like nuts. This adds great texture and flavor. Using a tablespoon or a cookie scoop, drop heaping scoops of dough onto your prepared baking sheets. Leave space between each scoop because the cookies will spread. Bake in the preheated oven for 10 to 12 minutes. You want the edges to be set, but the centers should look slightly underbaked. This keeps them chewy and soft. After baking, take the sheets out of the oven. Let the cookies cool on the baking sheet for 5 minutes. This helps them firm up a bit. Then, transfer them to a wire rack to cool completely. If you have leftovers, store them in an airtight container at room temperature. They stay fresh for several days, but I doubt they will last that long! To get that chewy bite, focus on the baking time. Bake until the edges set but the middle looks soft. This ensures a perfect chewy texture. Don't skip the step of mixing the sugars and butter well. It adds to the cookie's moisture. If you like a richer taste, try using dark cocoa powder. It deepens the flavor and keeps the chewiness. When mixing, always start with room temperature butter. It helps blend in the sugars easily. Cream the butter and sugars until light and fluffy. This step is key for great texture. Add the eggs one at a time to ensure they mix well. Finally, fold in the dry ingredients gently. Overmixing can lead to tough cookies. One common mistake is not weighing ingredients. Use measuring cups correctly to get the right amounts. Too much flour can make your cookies dry. Another mistake is skipping the cooling time. Letting cookies cool on the sheet keeps them soft. Lastly, don't forget to space the dough on the baking sheet. They need room to spread and stay chewy! Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and better texture. Don't Overmix: When combining the dry ingredients with the wet, mix just until incorporated to keep the cookies chewy. Chill the Dough (Optional): For even chewier cookies, consider chilling the dough for 30 minutes before baking. Experiment with Mix-ins: Feel free to swap walnuts for other nuts or add different types of chocolate chips for variety. {{image_2}} You can change the chocolate in your chewy brownie batter cookies. Use semi-sweet chocolate chips for a classic taste. Dark chocolate chips give a richer flavor. You can also try milk chocolate for a sweeter bite. Chunks of chocolate bars work well too. Mix and match your favorites for a fun twist! Add more fun to your cookies with different flavors. Chopped nuts, like walnuts or pecans, add a nice crunch. You can also try adding dried fruits, like cherries or cranberries, for a fruity touch. Peanut butter or almond butter can add creaminess and nutty flavor. Vanilla or espresso powder can deepen the taste, too! Making these cookies gluten-free is easy! Use a gluten-free flour blend instead of all-purpose flour. For a vegan version, swap the eggs with flax eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Replace butter with coconut oil or vegan butter. These changes keep your cookies tasty while meeting dietary needs! To keep your chewy brownie batter cookies fresh, store them in an airtight container. This helps them stay soft and chewy. You can keep them at room temperature for about 3-5 days. If you want to make them last longer, you can put them in the fridge. Just remember to let them come to room temperature before eating! Freezing is a great way to save cookies for later. To freeze your chewy brownie batter cookies, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze them for about 1 hour. After that, you can transfer the cookies to a freezer bag. They will stay fresh for about 3 months. When you want to eat them, just take out as many as you like. To enjoy your cookies warm, reheat them in the oven. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and heat them for about 5-7 minutes. This method helps bring back their chewy texture. You can also use a microwave if you are in a hurry. Heat them for 10-15 seconds, but be careful not to overheat. Enjoy your cookies like they are fresh out of the oven! These cookies are chewy due to the mix of butter and sugars. Butter adds moisture. Brown sugar holds more moisture than white sugar. This combination keeps the cookies soft. Baking them just right also helps. You want the edges set but the middle slightly underbaked. This gives you that perfect chewy bite. Yes, you can use different sugars! Brown sugar is key for chewiness. You can mix in some white sugar. Coconut sugar is another option. It adds a unique flavor. Just remember, the type of sugar affects the texture and taste. Experiment to find what you like best! Look for the edges to be firm and the middle to be soft. The cookies should not look shiny or wet. Once you see that, they are ready. Bake for 10-12 minutes. If you want them chewier, take them out a minute early. They will continue to cook on the baking sheet. You can use several substitutes for eggs. One option is to use flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also try applesauce. Use 1/4 cup for each egg. These swaps keep your cookies moist and tasty! You now know how to make chewy brownie batter cookies. We explored key ingredients and measurements that create flavor. Step-by-step, you learned to prepare, bake, and store these treats. I shared tips to ensure texture and avoid mistakes. We discussed fun variations and storage methods to keep cookies fresh. By following this guide, you can impress anyone with your baking skills. Enjoy experimenting with flavors and sharing these cookies. Your journey to baking perfect chewy cookies starts now!

Chewy Brownie Batter Cookies

Deliciously chewy cookies with a rich brownie flavor, packed with chocolate chips and optional walnuts.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or dark)
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined—do not overmix.
  • Fold in the chocolate chips and chopped walnuts (if using), ensuring they are evenly distributed throughout the cookie batter.
  • Using a tablespoon or cookie scoop, drop heaping scoops of cookie dough onto the prepared baking sheets, allowing space between each cookie as they will spread.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers appear slightly underbaked for a chewy texture.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a chewier texture, do not overbake the cookies.
Keyword brownies, chocolate, cookies