Brownie Cookies
This easy Brownie Cookies recipe takes the best parts of a brownie and bakes them into an even better-tasting cookie. Made with simple pantry staples, it takes only 15 minutes to prep and creates a soft and chewy decadent dessert.
Servings: 28 cookies
Calories: 115kcal
Ingredients
- ½ cup (115 grams) unsalted butter slightly melted
- 1 cup (200 grams) light brown sugar packed
- ¼ cup (50 grams) granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1⅓ cups (187 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup semi sweet chocolate chips
Instructions
- In a large bowl, combine the butter, brown sugar, granulated sugar, vegetable oil, eggs and vanilla extract. Beat on high for 5 minutes. It’s important that this is whipped at high speed for 5 minutes. Note: To get the proper texture of fudgy brownie cookies, be sure to whip the wet ingredients for 5 minutes before adding the dry ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Beat dry ingredients into the wet just until combined. Do not overmix.
- Stir in chocolate chips.
- Using a 2-tablespoon sized cookie scoop, scoop cookies onto a parchment lined baking sheet. If the dough is sticking to the scoop, spray the inside with non-stick cooking spray. The cookies can be placed close to each other on the baking sheet in order to fit them all into the freezer during the next step.
- Place cookies in freezer for 10 minutes. Do not leave the raw cookies in the freezer for longer than 30 minutes total.
- Preheat oven to 350 degrees F
- Line a second baking sheet with parchment paper and take some cookies out of the freezer and place on baking sheet. Cookies should be 3 inches from each other on the baking sheet. Use your hands to roll cookies into smooth balls.
- Place cookies into the oven - it is important to only bake one baking tray of cookies at a time to ensure even baking. Remember though not to keep the other cookies in the freezer for longer than a total of 30 minutes. If you do, the cookies won’t bake with the nice crackled tops.
- Bake each tray of cookies for 12 minutes or until cookie edges seem set. The middles of cookies will still look slightly wet. Remove from oven and let cool completely on tray before transferring to wire rack.
Notes
Storage:
- To Store: Once the cookies have fully cooled, store them in an airtight container at room temperature for up to 5 days.
- To Freeze: Place cookies in an airtight freezer bag and freeze for up to 3 months. It is not recommended to freeze the raw dough.
- It is important to chill the dough before baking. The cookies will be flat and will bake out if you skip chilling the dough.
- I strongly recommend using a cookie scoop to scoop out the dough because the dough is thick and sticky.
- The cookies will look underbaked in the center and set around the edges when you take them out of the oven, but they will firm up as they cool down.
Nutrition
Calories: 115kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 50mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 120IU | Calcium: 20mg | Iron: 1mg