BEST Brownie Cookies
Equipment
- 1 hadn mixer
- 1 bowl
- 1 cookie scoop
- 1 Rubber Spatula
- 1 cookie sheets
- 1 Wire rack
Ingredients
- ½ cup unsweetened Dutch-process cocoa powder If using natural cocoa powder, use ¼ teaspoon baking powder and ¼ teaspoon baking soda.
- ½ cup melted butter If you prefer your cookies to have chewy edges and crispier tops, use room temperature butter instead of melted butter
- 3 tablespoon vegetable oil
- 1 egg at room temperature
- 1 cup white granulated sugar
- 2 teaspoons pure vanilla extract
- 1 ⅓ cups all-purpose flour sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk chocolate chips or semisweet or dark chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper and reserve.
- Using a hand mixer at low speed, mix together the cocoa powder, melted butter, vegetable oil, and egg until fully combined. Mix in the sugar and vanilla until fully incorporated.
- Add the sifted flour, baking powder, and salt to a separate mixing bowl. Then stir in these dry ingredients with wet ingredients until a dough forms (do not overbeat). Fold the chocolate chips into the brownie batter with a rubber spatula.
- Scoop out about 2 tablespoonfuls of dough using a cookie scoop and place them onto the prepared baking sheets. Press them down slightly so they will be thick. Cover and chill for about 30 minutes.
- Bake in the preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. Make sure not to overbake them as they will dry out!
- Allow the brownie cookies to be set on the cookie sheets for 10 minutes before transferring them to a wire rack to cool completely.
Recipe Video
Recipe Notes
Nutrition
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