Description
Delight in these fudgy Brownie Cookies that combine the rich taste of brownies with the chewy texture of cookies. Perfectly underbaked for that signature brownie tenderness, they're studded with semi-sweet chocolate chips for extra chocolatey goodness. Easy to make and ideal for a sweet treat anytime.
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 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 Wet Ingredients and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, thoroughly mix cocoa powder, granulated sugar, light brown sugar, melted butter, and vegetable oil. Beat in the egg and vanilla extract. Scrape down the sides of the bowl to ensure everything is fully combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Mix until just combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the dough.
- Shape Cookies: Scoop the cookie dough into 2 tablespoon sized balls and place them on the prepared baking sheets about 2 inches apart.
- Bake: Bake the cookies for 12 minutes. Be careful not to overbake as cookies will continue to set when cooling.
- Cool: Remove from oven and cool on the baking sheet for 5-8 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- Use unsalted butter for best control over salt content. If using salted butter, reduce the added salt to avoid overly salty cookies.
- Scrape down the sides of the mixing bowl periodically to ensure an even mix.
- Do not overbake cookies; underbaking slightly yields a brownie-like moist and tender texture.
- Use parchment paper or silicone baking mats to prevent spreading and sticking. Silicone mats offer a grippy surface that helps cookies keep their shape.
- Variations can include swapping the chocolate chips for butterscotch, cinnamon, mint, or peanut butter chips.
- Store baked brownie cookies at room temperature in an airtight container for up to 4 days.
- You can freeze the cookies or dough balls for up to 3 months. Freeze dough balls on a sheet for 30 minutes before transferring to a Ziplock bag. Bake from frozen, adding 1-2 minutes baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
