Description
Delicious fudgy brownie cookies that combine the rich, dense texture of brownies with the classic cookie shape. These cookies are easy to make with simple ingredients, offering a perfect balance of chocolatey sweetness and chewy goodness, ideal for any chocolate lover.
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 and Prepare Baking Sheets: Preheat the oven to 350°F. Line 2 baking sheets with a silicone mat or parchment paper and set aside.
- Mix Cocoa and Sugars with Fats: In the bowl of a stand mixer fitted with a paddle attachment, thoroughly mix the cocoa powder, granulated sugar, brown sugar, melted butter, and vegetable oil until combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract. Scrape down the sides of the bowl well to ensure all ingredients are fully incorporated.
- Add Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients. Mix until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold in the semi sweet chocolate chips into the dough.
- Scoop Dough onto Baking Sheets: Scoop the cookie dough into 2 tablespoon sized balls and place them on the prepared baking sheets about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes. The cookies should be slightly underbaked for a fudgy texture.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5-8 minutes before transferring them to a wire rack to cool completely.
Notes
- Use unsalted butter for controlled saltiness; if using salted butter reduce added salt accordingly.
- Scrape down the bowl sides during mixing to ensure even incorporation of ingredients.
- Do not overbake to maintain moistness and tenderness; cookies will continue to set as they cool.
- Use parchment paper or silicone mat to prevent spreading and sticking.
- For perfect texture, slightly underbake the cookies for more fudgy brownie consistency.
- Variations include 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.
- You can freeze baked cookies for up to 3 months.
- Cookie dough can also be frozen: roll into balls, freeze on a sheet for 30 minutes, transfer to freezer bag, and bake directly from frozen adding 1-2 minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 75 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
