Drop Brownies Recipe – Chewy Chocolate Cookies
These Drop Brownies are a delightful treat that perfectly combine the best elements of a cookie and a brownie. With their rich chocolate flavor, chewy texture, and slightly crisp edges, they make for the perfect dessert to satisfy your sweet tooth. What’s even better is that they are incredibly quick and easy to make, taking only about 20 minutes from start to finish. The key to ensuring these brownies stay chewy and soft is to avoid overbaking them. Once you pull them from the oven, let them cool to perfection before indulging in their gooey goodness.
This recipe yields approximately 20 cookies, but the exact number will vary depending on the size you make them.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (unsalted) | 8 oz (1 cup) |
| All-purpose flour | 1 1/4 to 1 1/2 cups |
| Baking powder | 1 tsp |
| Salt | 1/4 tsp |
| Eggs | 2 large |
| Granulated sugar | 3/4 cup |
| Vanilla extract | 1 tsp |
| Semi-sweet chocolate chips | 2 1/4 cups |
| Chopped pecans (optional) | 1 cup |
Nutritional Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 207.3 kcal |
| Fat | 13.7 g |
| Saturated Fat | 3.6 g |
| Cholesterol | 23.2 mg |
| Sodium | 42.6 mg |
| Carbohydrates | 20.8 g |
| Fiber | 1.9 g |
| Sugar | 12.8 g |
| Protein | 3 g |
Preparation Instructions
-
Preheat the Oven
Begin by setting your oven to 350°F (175°C). This is the ideal temperature for achieving chewy cookies with a slightly crisp edge. -
Prepare the Baking Sheets
Grease two cookie sheets lightly with butter or line them with parchment paper. This helps prevent the cookies from sticking and ensures easy cleanup. -
Melt the Chocolate
In a heavy 2-quart saucepan, combine 8 oz of semi-sweet chocolate chips and 1 cup of butter. Place the pan over low heat, stirring constantly until the chocolate and butter have melted together smoothly. Alternatively, you can melt the mixture in the microwave in 30-second intervals, stirring after each, until completely melted and smooth. Allow the mixture to cool slightly while you prepare the other ingredients. -
Sift Dry Ingredients
In a medium bowl, sift together the flour (1 1/4 to 1 1/2 cups, depending on the consistency of your dough), baking powder, and salt. Sifting ensures that the dry ingredients are evenly distributed and helps avoid clumps in your dough. -
Beat the Wet Ingredients
In a separate large bowl, beat the eggs, sugar, and vanilla extract with an electric mixer on medium speed until the mixture is well combined and slightly fluffy. This should take about 2 minutes. -
Combine Wet and Dry Ingredients
Reduce the mixer speed to low and gradually add the cooled melted chocolate and butter mixture to the egg-sugar mixture. Mix until just combined. Then, slowly incorporate the sifted dry ingredients into the wet mixture. Continue mixing until the dough is smooth and well-blended. -
Add Chocolate Chips and Pecans
Stir in the remaining chocolate chips and, if using, the chopped pecans. The chocolate chips add additional bursts of rich chocolate flavor, while the nuts provide a satisfying crunch that complements the soft, chewy texture of the brownies. -
Shape the Cookies
Drop heaping tablespoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart. This gives them room to spread slightly as they bake. The dough will be a bit thick, so using two spoons or a cookie scoop can help in portioning them evenly. -
Bake the Cookies
Bake the cookies in the preheated oven for 10 to 12 minutes. Keep a close eye on them, as they will puff up during baking but won’t firm up until they cool. The key is to remove them from the oven when they are slightly underbaked—this will ensure that they remain soft and chewy. Do not overbake! -
Cool and Enjoy
Allow the cookies to cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely. This ensures they maintain their soft, chewy texture and don’t fall apart during cooling. -
Storage
These Drop Brownies keep well for 4 to 5 days when stored in an airtight container at room temperature. For longer storage, you can freeze them for up to 3 months. Just place them in a freezer-safe container or bag, and they’ll be ready to enjoy whenever the craving strikes. -
Freezer-Friendly Tip
If you’d like to prepare the dough ahead of time, it can be frozen before baking. Simply scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, just thaw the dough at room temperature and bake as directed.
Tips for Perfect Drop Brownies:
- Flour Measurement: The amount of flour may vary depending on factors like humidity or brand. Start with 1 1/4 cups and add more if the dough feels too sticky. It should be soft but firm enough to scoop onto the cookie sheets.
- Chocolate Variations: If you prefer, you can swap out the semi-sweet chocolate chips for milk chocolate or dark chocolate to suit your taste.
- Nuts: Pecans add a lovely crunch, but walnuts or almonds can be used as well. You can also omit the nuts if you prefer a nut-free version.
- Don’t Overbake: The secret to chewy Drop Brownies is to take them out of the oven just as they begin to set, even if they seem slightly soft in the middle. They’ll firm up as they cool.
This recipe is a fantastic way to whip up a batch of delicious cookies that have the depth of a brownie, with that irresistible chewiness that makes them so memorable. Whether you enjoy them as an after-school treat or as a quick dessert for family gatherings, these Drop Brownies are sure to become a favorite in your baking rotation. Enjoy!
