Print

Fudgy Chocolate Brownie Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

These fudgy chocolate brownie cookies combine the rich, dense texture of brownies with the convenient shape of cookies. Featuring a deep chocolate flavor from unsweetened cocoa powder and chocolate chips, these cookies are perfectly soft and chewy with a slightly crisp edge. An ideal treat for chocolate lovers seeking a quick and easy baked dessert.

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
  • 1/3 cup semi sweet chocolate chips (add more if desired)

Wet Ingredients

  • 1/2 cup melted butter
  • 3 tablespoons vegetable oil
  • 1 egg
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat Oven: 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.
  2. Mix Wet Ingredients: In a medium 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 combined.
  3. Add Dry Ingredients: Stir together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Be careful not to overmix. Fold in the chocolate chips evenly throughout the dough.
  4. Scoop Dough: Using a cookie scoop or a small ice cream scoop, portion out 1-2 tablespoonfuls of dough onto the prepared baking sheets. Press each dough ball down to your preferred thickness for the desired cookie texture.
  5. Bake: Place the trays in the preheated oven and bake for 10-12 minutes. The cookies will appear soft when taken out but will firm up as they cool. Avoid overbaking to keep them moist and fudgy.
  6. Cool: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.

Notes

  • Do not overbeat the dough once the dry ingredients are added, as this can make the cookies tough.
  • Pressing the dough balls thinner will result in crispier cookies, while thicker dough gives chewier, fudgier cookies.
  • Add extra chocolate chips on top before baking for gooey chocolate bursts.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • Can be frozen for up to 3 months; thaw before serving.

Find it online: https://glowcooks.com/fudgy-chocolate-brownie-cookies-recipe/