Description
Deliciously fudgy brownie cookies that combine the rich taste of brownies with the chewy texture of cookies. These brownie cookies are easy to make, featuring cocoa powder, melted butter, and chocolate chips for the perfect sweet treat that bakes quickly and retains a moist, tender bite.
Ingredients
Scale
Dry Ingredients
- 1/2 cup unsweetened natural cocoa powder
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Sugars
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar - packed
Wet Ingredients
- 1/2 cup unsalted butter - melted
- 2 tablespoons + 1 teaspoon vegetable oil
- 1 large egg - room temperature
- 2 teaspoons vanilla extract
Add-ins
- 1/3 cup semi sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper and set aside to ensure easy cookie removal and clean up.
- Mix Sugars and Fats: In a stand mixer bowl fitted with the paddle attachment, combine the cocoa powder, granulated sugar, light brown sugar, melted butter, and vegetable oil. Beat these together until fully blended and smooth.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the mixture. Scrape down the sides of the bowl thoroughly to make sure all ingredients are evenly mixed.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low speed until just combined, avoiding overmixing to keep cookies tender.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough with a spatula until they are evenly distributed throughout.
- Scoop Cookie Dough: Using a tablespoon or cookie scoop, portion out the cookie dough into 2-tablespoon sized balls. Place them on the prepared baking sheets about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 12 minutes. Keep a close eye to prevent overbaking. The cookies will appear slightly underdone which is perfect for maintaining moistness.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 to 8 minutes. Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Use unsalted butter for better control over saltiness; if using salted butter, reduce added salt accordingly to prevent overly salty cookies.
- Scrape down the mixing bowl sides frequently to ensure all ingredients are incorporated evenly and the dough is uniform.
- Do not overbake; cookies are best when slightly underbaked to keep a chewy, brownie-like texture once cooled.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and reduce cookie spreading during baking.
- You can customize these cookies by swapping chocolate chips for butterscotch, cinnamon, mint, or peanut butter chips.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Freeze baked cookies for up to 3 months, or freeze cookie dough balls on a tray before transferring to a Ziplock bag; bake frozen dough balls with a few extra minutes of baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
