Description
These Brownie Cookies combine the fudgy richness of brownies with the chewy texture of cookies, offering a decadent chocolate treat that's easy to make and perfect for satisfying sweet cravings.
Ingredients
Scale
Dry Ingredients
- 1/2 cup unsweetened natural cocoa powder
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar - packed
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
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: Preheat the oven to 350°F. Line 2 baking sheets with a silicone mat or parchment paper and set them aside.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, thoroughly mix together the cocoa powder, granulated sugar, brown sugar, melted butter, and vegetable oil. Beat in the egg and vanilla extract, scraping down the sides of the bowl to ensure all ingredients are fully combined.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Mix until just combined to avoid overworking the dough. Then fold in the semi-sweet chocolate chips gently.
- Form Cookie Dough Balls: Scoop the cookie dough into 2 tablespoon-sized balls and place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake for 12 minutes until the cookies are slightly underbaked to retain moisture and tenderness. Remove from oven, let cool on the baking sheet for 5 to 8 minutes to set, then transfer to a wire rack to cool completely.
Notes
- Use unsalted butter for best control over salt levels. If using salted butter, reduce the added salt in the recipe.
- Scrape down the sides of the mixing bowl during mixing to ensure even incorporation of all ingredients.
- Do not overbake the cookies; baking for 12 minutes allows them to remain chewy and fudgy as they finish setting while cooling.
- You can line the baking sheets with silicone baking mats or parchment paper; silicone mats help prevent spreading by providing a grippy surface.
- To get a brownie-like texture, slightly underbake the cookies to keep moisture inside.
- Variations include substituting semi-sweet chocolate chips with butterscotch, cinnamon, mint, or peanut butter chips for different flavors.
- Store cookies at room temperature in an airtight container for up to 4 days.
- Freeze baked cookies for up to 3 months.
- Cookie dough can be frozen: roll into balls, freeze on tray for 30 minutes, then transfer to Ziplock bags; freeze up to 3 months.
- When baking from frozen dough balls, add 1 to 2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
