Crispy on the edges, chewy in the center, and filled with decadent chocolate, these super easy to make chewy brownie cookies are delicious and addictive. They are the answer to brownie edge lovers.
As if brownies weren’t addictive enough… As if I need yet another dessert to drool over… These chewy brownie cookies are my latest love.
Yes. I took a bite out of that cookie before I took this photo. Okay, maybe more than a bite.
If you love the edges of brownies as much as I do, you’ll love these cookies.
For all of you brownie edge lovers out there, these cookies are made just for you! That crispy outer edge (on all sides!), that chewy fudgy center, that classic brownie crinkly top, all in one delicious cookie.
And if you’re wondering… Taylor Swift’s Blank Space is playing while I’m writing this post. Lonely Starbucks lover, brownie edge lovers. Yes, I know. Wrong lyrics, but that’s what I always hear. lol
Really, do I need to say more?
I mean, all that slightly crispy brownie edge in one cookie. You won’t even have to fight your siblings (or roommates, spouses, significant others, family, friends, you get the idea) for the outer brownie edges! Not saying that I do… But now you won’t have to because every cookie is a slice of that coveted piece of brownie.
Trust me, they’re sooo worth trying.
Each batch makes about a dozen. I may have had a third of the dozen. What? I needed to make sure they were as good as the first one.
Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside for now.
Melt chocolate and butter in the microwave or on the stove until they’re nice and smooth.
In a large bowl, add one egg and one yolk and beat them. Then add cocoa powder, brown sugar, and granulated sugar. Whisk them together until they are just combined.
Pour the melted chocolate mixture into the egg mixture. Then add the vanilla extract and baking powder. Mix the ingredients until they are combined.
Lastly, add the flour and mix until they are just combined.
Divide the batter into 12, and place them onto the baking sheet. Yes, I know they don’t look that appetizing, but once they’ve melted, they become flat, crinkly, crispy, and chewy.
Bake these cookies for about 10-13 minutes until the tops become crinkly and the edges are starting to become crispy.
Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for several minutes. They will become crispy on the edges and chewy in the center as they cool.
Serve the cookies warm or cold.
Enjoy!
Come join me at Fiesta Friday!
- 4oz semi sweet chocolate bar
- ¼ cup butter
- 1 large egg + 1 yolk, beaten
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ¼ teaspoon baking powder
- ⅓ cup + 1 tablespoon all purpose flour
- Preheat the oven to 350F. Line a baking sheet with parchment paper, and set aside for now.
- Whisk the beaten egg and yolk with cocoa powder, granulated sugar, and brown sugar in a large bowl until the ingredients are combined.
- Place butter and broken pieces of the semi sweet chocolate bar into a bowl and melt them according to the directions on the package, either by microwave or over the stove.
- Pour the melted chocolate into the egg mixture. Add vanilla extract and baking powder, and whisk until it is evenly incorporated.
- Lastly, add the flour and mix until it is combined.
- Divide the batter into about 12 and place the batter onto the parchment paper. Bake the cookies for about 10-13 minutes until the top of the cookies appear crinkly.
- Remove the cookies from the oven and allow them to cool on the baking sheet. The cookies will continue to bake while on the baking sheet and become crispy on the edges while chewy in the center.
- Serve the cookies warm or cold.
These look delish omg! Can’t wait to try them 😀
– Michelle
michelleneous.wordpress.com
Hope you like them, Michelle!
This is perfect for a winter weekend!
Yummy, look delicious
These look so good! I feel like taking a bite out of the screen.
Thanks, Sara!
These look sooo delicious! Also what camera do you use? I have a Canon D90 and I’m thinking of changing and your photos are fabulous!
I use a Canon Rebel T5. And I love it. Considering that I had no experience with a DSLR prior to this camera, it was pretty easy to learn once you play around with it.
Awesome! Thanks for the info Andrea!
Your photos are a little too enticing to look at before lunchtime. Now I’ll be craving these all day!
These look amazing, glad to hear I’m not the only brownie edge lover! Every time I go to my favourite bakery, I ask for the edge brownies and they always give me a funny look. Apparently most people like the middles best…weirdos! 🙂
Totally agree =) Brownie edges are the best!
OMG My boyfriend was talking about making cookies today… I am sending him this recipe! I want these in my belly NOW
What part does the extra yolk play? I have been using XL duck eggs lately. They are huge. Wonder if I should use just one whole duck egg.
Hi Judilyn! Soo sorry it took me so long to reply to this comment. I’ve been so lost in life lately. The extra yolk helps make the cookies chewy and moist. It’s exactly what I do when I make regular brownies too. The extra fat from the yolk create the extra moistness. So you can go without but I prefer the extra yolk =)
Thanks for the explanation. I’m having to make some adjustments when using these duck eggs. ;->
These look wonderful. Sorry, I can’t try them out. Not on my addiction diet as eating one or two might not work so well. LOL.