Description
Delicious brownie cookies that combine the rich fudgy texture of brownies with the convenience and delightful chewiness of cookies. These brownie cookies are easy to make with common ingredients and perfect for satisfying your chocolate 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 and Prepare Baking Sheets: Preheat the oven to 350°F. Line 2 baking sheets with a silicone baking mat or parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients With Sugars and Fats: In the bowl of a stand mixer fitted with a paddle attachment, thoroughly mix together the cocoa powder, granulated sugar, light brown sugar, melted butter, and vegetable oil until well combined and smooth.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the mixture. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated for even texture.
- Combine Flour Mixture: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix until just combined to avoid overmixing which can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in the semi sweet chocolate chips by hand to distribute evenly throughout the dough.
- Form Cookie Dough Balls: Scoop the cookie dough into 2 tablespoon sized balls and place them on the prepared baking sheets approximately 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes. Watch carefully to avoid overbaking, as the cookies will continue to set when cooling.
- Cool and Transfer: Remove cookies from oven and let them cool on the baking sheets for 5-8 minutes to firm up. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use unsalted butter to control saltiness; if substituting salted butter, reduce added salt accordingly.
- Scraping down the sides of the bowl ensures thorough mixing of all ingredients.
- Do not overbake the cookies to maintain moisture and tenderness; underbaking slightly results in a fudgy brownie-like texture.
- Line baking sheets with parchment paper or a silicone baking mat to prevent spreading and sticking.
- Variations include substituting chocolate chips for butterscotch, cinnamon, mint, or peanut butter chips.
- Store cookies at room temperature in an airtight container for up to 4 days.
- You can freeze baked cookies for up to 3 months. Freeze cookie dough balls on a sheet for 30 minutes before transferring to a Ziplock bag. Bake frozen dough balls as directed, adding a couple of minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
