Chewy Chocolate Brownie Cookies Recipe

If you’re craving the best of both worlds—the crinkly top of a brownie and the irresistible center of a classic cookie—these Chewy Chocolate Brownie Cookies are about to become your new obsession. They have a rich, deeply chocolatey flavor, a perfectly chewy bite, and just enough gooeyness to keep you reaching for “just one more.” Whether you’re baking for a party, a potluck, or a midnight snack, this gluten-free delight fits the bill, and they’re so easy to make with just a handful of pantry staples.

Ingredients You’ll Need

The magic of Chewy Chocolate Brownie Cookies is in the balance of simple, high-quality ingredients. Every element plays a role: rich chocolate for depth, two sugars for a layered sweetness, plus a little coffee to intensify the chocolate flavor. Here’s what you’ll need and why you’ll love them.

• Bittersweet chocolate (4oz): Melting real chocolate gives these cookies their fudgy, deep cocoa base—don’t skip it!
• Avocado oil (1/4 cup/50ml): The secret to that moist, tender crumb, with a mild flavor that supports the chocolate.
• Cane sugar (1/3 cup/65g): Adds crisp edges and that classic sweetness—white sugar keeps things light and crackly.
• Coconut sugar (1/3 cup/50g): Lends a caramel undertone and deeper flavor, plus it’s less processed than regular brown sugar.
• Water or coffee (1/4 cup/60ml): Coffee amplifies the chocolate notes, but water keeps it neutral—choose your adventure!
• Vanilla extract (1 tsp): A splash brings everything together and rounds out the chocolate’s intensity.
• Gluten-free flour (1 cup/124g): Makes these cookies accessible for everyone, while maintaining a chewy bite.
• Cocoa powder (1/4 cup/20g): For a double dose of chocolate and that classic brownie taste.
• Salt (1/2 tsp): A pinch wakes up the chocolate flavor—never skip the salt!
• Baking powder (1/2 tsp): Helps give the cookies their light, slightly puffy texture.
• Chocolate chips (1/2 cup/90g): Little pockets of melted chocolate in every bite—need I say more?
• Chopped walnuts (1/4 cup/30g, optional): Add crunch and a nutty counterpoint—totally optional, but highly recommended.

How to Make Chewy Chocolate Brownie Cookies

Step 1: Prepare Your Baking Sheets

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This keeps the cookies from sticking and helps them bake up with those gorgeous crackly tops.

Step 2: Melt the Bittersweet Chocolate

In a microwave-safe bowl, melt the bittersweet chocolate. Just about 60 seconds will do—stir every 20 seconds to make sure it doesn’t scorch. Give it a good mix until smooth, then set it aside to cool slightly while you measure the rest.

Step 3: Whisk the Wet Ingredients

Grab a large mixing bowl and beat together the cane sugar, coconut sugar, avocado oil, and your liquid of choice (water or coffee) with the vanilla extract. You want to whip these up for one to two minutes, until everything’s frothy and light—this sets the stage for that glossy, brownie-like texture.

Step 4: Add the Melted Chocolate

Pour in the melted chocolate and mix again until you have a velvety, rich base. This step ensures your Chewy Chocolate Brownie Cookies will be deeply chocolatey and moist.

Step 5: Stir in the Dry Ingredients

Add the gluten-free flour, cocoa powder, salt, and baking powder to the bowl. Gently mix everything together until you have a thick, shiny batter—don’t overmix, or you’ll lose that perfect chew.

Step 6: Fold in Chocolate Chips and Walnuts

Use a spatula to fold in the chocolate chips and walnuts (if using). This is where the cookies get their bursts of melty chocolate and, if you’re a fan, delightful nutty crunch in every bite.

Step 7: Scoop and Bake

Using a cookie scoop, drop about two tablespoons of batter for each cookie onto your baking sheets. Space them out—six per sheet is perfect, so they don’t merge as they spread. Bake in your preheated oven for 9 to 10 minutes, just until the tops are crackled and the centers look set but still soft.

Step 8: Cool and Enjoy

Let your cookies cool on the pan for about 10 minutes—they’ll continue to set up and be easier to transfer. Use a spatula to move them to a cooling rack, but don’t wait too long; they’re absolute heaven while still warm!

How to Serve Chewy Chocolate Brownie Cookies

Garnishes

For a restaurant-worthy finish, try a sprinkle of flaky sea salt on top before baking for extra contrast. Or dust with a tiny bit of powdered sugar after cooling—it looks gorgeous and makes every bite a little sweeter.

Side Dishes

These cookies need little more than a glass of icy-cold milk, but if you want to dress things up, serve alongside fresh berries or a scoop of dairy-free vanilla ice cream for an ultra-luxurious treat. Coffee or espresso also pairs beautifully with the dark chocolate flavors.

Creative Ways to Present

Try stacking the Chewy Chocolate Brownie Cookies and tying them with a ribbon for an adorable edible gift, or sandwich two cookies with a scoop of your favorite ice cream for a decadent ice cream sandwich. They also make a killer base for a cookie sundae—just add hot fudge and whipped cream!

Make Ahead and Storage

Storing Leftovers

Place any leftover Chewy Chocolate Brownie Cookies in an airtight container and store in the refrigerator. They’ll stay chewy and fresh for up to one week—which, in my experience, rarely happens because they vanish so quickly!

Freezing

You can freeze the baked cookies for up to three months. Cool completely, then layer with parchment in a freezer-safe container. When you’re ready for a treat, just grab what you need—no thawing required.

Reheating

For that fresh-from-the-oven experience, warm a cookie (or two) in the microwave for about 15–20 seconds. They’ll get melty and gooey all over again—trust me, it’s worth it!

FAQs

Can I use regular flour instead of gluten-free flour?

Absolutely! If you don’t need these to be gluten-free, you can substitute regular all-purpose flour in the same amount for the same chewy texture and rich flavor.

Why do I need both cane sugar and coconut sugar?

The combination adds depth—cane sugar brings structure and classic sweetness, while coconut sugar adds a hint of caramel and complexity, making the Chewy Chocolate Brownie Cookies extra special.

Can I skip the walnuts?

Yes! The walnuts are totally optional; leave them out if you have allergies or just prefer your cookies nut-free, and the result will be equally delicious.

What type of chocolate chips work best?

Semi-sweet or dark chocolate chips are perfect for keeping these cookies rich and decadent. You can experiment with white chocolate or peanut butter chips for a twist!

Can I double the recipe?

Definitely! Simply double all the ingredients and bake in batches. These are perfect for sharing—though you may want to hide a few for yourself!

Final Thoughts

There’s nothing quite as satisfying as biting into one of these Chewy Chocolate Brownie Cookies and savoring that perfect mix of rich chocolate and soft chew. They’re quick, fuss-free, and destined to become the star of your baking repertoire. If you’re looking for that ultimate cookie-meets-brownie experience, you need to try these cookies—let me know how you enjoy them!

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