Description
These fudgy chocolate brownie cookies combine the rich, gooey center of a brownie with the crisp edges of a cookie, offering deep chocolate flavor and satisfying texture in every bite.
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup white granulated sugar
- ½ cup melted butter
- 3 tablespoons vegetable oil
- 1 egg
- 2 teaspoons pure vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup semi-sweet chocolate chips (add more if desired)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper.
- In a medium-sized bowl, mix together the cocoa powder, sugar, melted butter, and vegetable oil until well combined.
- Beat in the egg and vanilla extract until fully incorporated.
- Add the flour, baking powder, and salt. Stir the dry ingredients together lightly before mixing them into the wet ingredients until a dough forms. Do not overmix.
- Fold in the chocolate chips.
- Scoop equal-sized balls of dough onto the prepared baking trays, spacing them about 2 inches apart. Press down slightly to flatten.
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
- Allow the cookies to cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the dough to maintain fudgy texture.
- Store in an airtight container for up to 5 days.
- Freeze for up to 3 months in a freezer-safe bag or container.
- Microwave for 10–15 seconds to enjoy warm cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
