Description
These fudgy chocolate brownie cookies combine the rich, intense flavor of classic brownies with the convenient, handheld form of a cookie. Made with unsweetened cocoa powder, melted butter, and chocolate chips, they deliver a chewy texture and deep chocolate taste. Perfect for chocolate lovers seeking a quick and easy bake.
Ingredients
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1 1/3 cups all purpose flour (or plain flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup melted butter
- 3 tablespoons vegetable oil
- 1 egg
- 2 teaspoons pure vanilla extract
Add-ins
- 1/3 cup semi sweet chocolate chips (add more if desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets or baking trays with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a medium-sized bowl, combine the cocoa powder, white sugar, melted butter, and vegetable oil. Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated.
- Add Dry Ingredients: Stir together the flour, baking powder, and salt separately, then gradually mix them into the wet ingredients just until a dough forms. Be careful not to overmix to avoid tough cookies. Gently fold in the semi-sweet chocolate chips.
- Shape Cookies: Using a cookie scoop or a small ice cream scoop, drop 1-2 tablespoons of dough per cookie onto the prepared baking sheets. Press each mound down to your preferred thickness to control the final texture.
- Bake: Place the trays in the preheated oven and bake for 10-12 minutes. The cookies will still be soft when removed from the oven but will firm up as they cool. Avoid overbaking to keep them moist and fudgy.
- Cool: Let the cookies cool on the baking sheets for about 10 minutes before transferring them to wire racks to cool completely. This resting time helps the cookies set perfectly.
Notes
- Do not overmix the batter to keep the cookies tender and fudgy.
- Pressing the dough thinner before baking results in crisper edges and a chewier center.
- Feel free to increase the amount of chocolate chips to intensify the chocolate experience.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.