Description
These Brownie Cookies combine the fudgy richness of a brownie with the classic bite-sized convenience of a cookie. Featuring cocoa powder, melted butter, and semi-sweet chocolate chips, they offer a tender, chewy texture and deep chocolate flavor that's perfect for satisfying your sweet tooth.
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 your oven to 350°F and line two baking sheets with silicone mats or parchment paper to prevent sticking.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine cocoa powder, granulated sugar, brown sugar, melted butter, and vegetable oil. Beat in the egg and vanilla extract. Scrape down the sides to ensure even mixing.
- Add Dry Ingredients: Add the flour, baking powder, and salt to the wet mixture and mix just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Form Cookies: Scoop the dough into 2 tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 12 minutes. Be careful not to overbake; the cookies should still be slightly underdone to maintain a fudgy texture.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5-8 minutes before transferring to a wire rack to cool completely.
Notes
- Use unsalted butter for best control over salt flavor; if using salted butter, reduce added salt to prevent oversalting.
- Scrape down the sides of the bowl during mixing to ensure all ingredients are fully incorporated.
- Do not overbake; aim for 11-12 minutes to keep cookies moist and tender.
- Using a silicone baking mat helps prevent cookies from spreading too much and provides a grippy surface.
- For a more pronounced brownie texture, slightly underbake the cookies.
- Try swapping chocolate chips with butterscotch, cinnamon, mint, or peanut butter chips for tasty variations.
- Store baked brownie cookies at room temperature in an airtight container for up to 4 days.
- You can freeze baked cookies for up to 3 months or freeze the raw dough balls after flash freezing for about 30 minutes to bake fresh cookies later.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
