Description
Delight in these fudgy brownie cookies that combine the rich taste of brownies with the convenience and texture of cookies. Perfectly chewy with a slightly crispy edge and packed with semi-sweet chocolate chips, these brownie cookies are a delicious treat for any occasion.
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 your oven to 350°F. Line two baking sheets with silicone mats or parchment paper and set aside to ensure easy removal and cleanup.
- Combine cocoa and sugars with 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 unsalted butter, and vegetable oil until well combined.
- Add egg and vanilla: Beat in the room temperature egg and vanilla extract. Scrape down the sides of the bowl to incorporate any ingredients stuck to the sides, ensuring an even mixture.
- Mix dry ingredients in: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix until just combined to avoid overworking the dough, preserving the chewy texture.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the dough to distribute them evenly throughout.
- Scoop and space dough balls: Use a tablespoon measure to scoop approximately 2-tablespoon sized balls of dough. Arrange these on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 12 minutes. Keep an eye on them to prevent over-baking; the cookies should be slightly underbaked to maintain their fudgy texture.
- Cool the cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 5 to 8 minutes before transferring them to a wire rack to cool completely.
Notes
- Use unsalted butter for best control over saltiness. If using salted butter, reduce or omit added salt in the recipe.
- Scrape down the sides of the mixing bowl during mixing to ensure all ingredients are fully incorporated.
- Do not over-bake the cookies; aim to slightly underbake to achieve a moist and tender brownie-like texture.
- Using silicone baking mats helps prevent spreading and creates a grippy surface for cookies.
- Variations include substituting semi-sweet chocolate chips with butterscotch, cinnamon, mint, or peanut butter chips for different flavors.
- Store the cookies at room temperature in an airtight container for up to 4 days.
- Freeze baked cookies for up to 3 months. Cookie dough balls can also be frozen on a baking sheet for 30 minutes then transferred to a Ziplock bag and frozen up to 3 months. Bake from frozen, adding a minute or two to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 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: 25 mg
