Description
These brownie cookies combine the fudgy richness of brownies with the chewy texture of cookies, featuring cocoa powder and chocolate chips for an indulgent treat that's easy to make and perfect for chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened natural cocoa powder
Sugars
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar - packed
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 the oven to 350°F. Line 2 baking sheets with a silicone mat or parchment paper and set aside.
- Mix Wet and Sugar Ingredients: 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 everything is fully combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low speed until just combined to avoid overmixing. Fold in the semi-sweet chocolate chips gently.
- Form Cookie Dough Balls: Scoop the cookie dough into 2-tablespoon-sized balls and place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12 minutes. Remove from the oven and allow them to cool on the baking sheet for 5 to 8 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving to achieve the perfect texture.
Notes
- Use unsalted butter. If substituting with salted butter, reduce added salt to avoid overly salty cookies.
- Scrape down the sides of the mixing bowl during the mixing process to ensure all ingredients are fully incorporated.
- Do not overbake. Cookies will continue to set as they cool; underbaking slightly helps preserve moisture and tender texture.
- Lining the baking sheet with parchment paper or a silicone baking mat helps prevent spreading and sticking. Silicone mats offer a grippy surface for better shape retention.
- For variations, replace chocolate chips with butterscotch, cinnamon, mint, or peanut butter chips to customize flavors.
- Store cookies at room temperature in an airtight container for up to 4 days to maintain freshness.
- Freeze baked cookies for up to 3 months in an airtight container or freezer bag.
- Freeze cookie dough balls by rolling them and placing on a cookie sheet to freeze for 30 minutes before transferring to a ziplock bag. Bake directly from frozen, adding 1-2 minutes to baking time as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
