Description
Delight in these fudgy chocolate brownie cookies that combine the richness of brownies with the convenience of cookies. Featuring a deep chocolate flavor from unsweetened cocoa powder and studded with semi-sweet chocolate chips, these cookies are soft, chewy, and perfect for satisfying your chocolate cravings in just 22 minutes.
Ingredients
Scale
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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). 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 unsweetened cocoa powder, white granulated sugar, melted butter, and vegetable oil. Beat the mixture thoroughly. Then, add the egg and pure vanilla extract and continue beating until fully incorporated and smooth.
- Add Dry Ingredients: Stir together the all-purpose flour, baking powder, and salt in a separate small bowl. Gradually add these dry ingredients to the wet mixture. Mix gently just until a dough forms, being careful not to overbeat to maintain the fudgy texture.
- Fold in Chocolate Chips: Once the dough is ready, fold in the semi-sweet chocolate chips evenly throughout to add bursts of melted chocolate in the cookies.
- Form Cookies: Using a cookie scoop or a small ice cream scoop, drop 1 to 2 tablespoonfuls of dough onto the prepared baking sheets. Press each mound down slightly to achieve your preferred thickness for the cookies.
- Bake: Place the trays in the preheated oven and bake for 10 to 12 minutes. The cookies will appear soft when taken out but will firm up as they cool. Avoid overbaking to keep the cookies moist and fudgy.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 10 minutes to set, then transfer them to wire racks to cool completely before serving.
Notes
- Do not overmix the dough after adding the dry ingredients to maintain the fudgy texture.
- If you prefer extra chocolatey cookies, feel free to add more semi-sweet chocolate chips.
- Press cookies thinner for a crispier edge or keep them thicker for a softer, chewier center.
- Store cooled cookies in an airtight container at room temperature for up to five days.
- Cookies freeze well; freeze baked cookies in an airtight bag for up to two months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
