Description
Deliciously fudgy brownie cookies that combine the rich flavors of brownies with the chewy texture of cookies. These brownie cookies are easy to make, featuring cocoa powder, melted butter, and semi-sweet chocolate chips for a perfect treat.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 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
Sugars
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar - packed
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 baking mat or parchment paper and set aside.
- Mix Wet Ingredients and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, thoroughly mix cocoa powder, granulated sugar, brown sugar, melted butter, and vegetable oil. Beat in the egg and vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture, mixing until just combined. Then fold in the semi-sweet chocolate chips gently.
- Shape Dough: Scoop the cookie dough into 2 tablespoon-sized balls and place them on the prepared baking sheets about 2 inches apart.
- Bake: Bake in the preheated oven for 12 minutes. Remove from oven and allow cookies to cool on the baking sheet for 5-8 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Use unsalted butter for balanced flavor. If using salted butter, reduce added salt to avoid oversalting.
- Scrape down the mixing bowl sides to evenly incorporate all ingredients.
- Do not overbake; baking at 12 minutes achieves a moist and tender brownie cookie texture.
- Choose between parchment paper or silicone mats to prevent cookies from spreading.
- Underbaking slightly helps maintain a chewy, brownie-like texture.
- Try swapping chocolate chips for butterscotch, cinnamon, mint, or peanut butter chips for variations.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 3 months or freeze cookie dough balls after flash freezing for up to 3 months; bake directly from frozen adding 1-2 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 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: 30 mg
