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.
StorageStore these baked and cool fudgy brownie cookies in a Ziploc bag or airtight container for about 2-3 days at room temperature, removing as much air as possible from the bag.You can freeze them but after thawing they will become softer yet still moist. You may wrap each in a paper towel and microwave for about 10-15 seconds in order to defrost faster.
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