Description
These brownie cookies combine the fudgy richness of brownies with the crisp edge of cookies to create a delightful treat. Featuring a double dose of cocoa powder and rich chocolate chunks, these cookies are moist, chocolatey, and perfect for satisfying any chocolate craving. Finished with an optional sprinkle of flaky salt to perfectly balance the sweetness.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 tablespoon vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅓ cup cocoa powder
- 2 tablespoons dark cocoa powder (such as Hershey’s special dark cocoa powder)
Add-ins
- 4 ounces chocolate chips or chunks
- Flaky salt (optional, for topping)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking your cookies.
- Mix wet ingredients: In a medium bowl, whisk together the melted unsalted butter, vegetable oil, and granulated sugar until well combined. Add the eggs and vanilla extract, then whisk until the mixture is smooth and fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, salt, baking powder, cocoa powder, and dark cocoa powder to remove any lumps and ensure even distribution.
- Incorporate dry into wet: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Then stir in the chocolate chips or chunks evenly throughout the batter.
- Scoop cookies: Lightly spray a medium cookie scoop with cooking spray and scoop the cookie dough onto a parchment-lined baking sheet. Space the cookies about 2 inches apart to allow for spreading. Optionally, top the cookies with extra chocolate chips or a sprinkle of flaky salt for added texture and flavor.
- Bake: Bake in the preheated oven for 13 to 15 minutes, until the edges are set but the centers remain soft and fudgy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Using both regular and dark cocoa powders intensifies the chocolate flavor; you can adjust the ratio or type of cocoa powder to suit your taste.
- For chewier cookies, avoid overbaking; they should be slightly soft when taken out of the oven.
- The optional flaky salt sprinkled on top enhances the chocolate flavor by adding a subtle contrast to the sweetness.
- Ensure your butter is melted and slightly cooled before mixing to prevent curdling.
- You can substitute chocolate chips with chunks or chopped chocolate bars for varying texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
