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Chewy brownie cookies with rich chocolate flavor and soft texture

Brownie Cookies

These Brownie Cookies combine the fudgy richness of brownies with the chewy texture of cookies, perfect for quick treats or special gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil (or melted coconut oil for a hint of coconut flavor)
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder (use Dutch-processed for a richer flavor)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips (opt for high-quality chocolate for better flavor)
Optional Add-ins
  • 1/2 cup chopped nuts (like walnuts or pecans for added crunch)
  • sprinkle of sea salt for topping optional, but recommended for a gourmet touch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the granulated sugar, brown sugar, and oil. Whisk until well blended, about 1-2 minutes. Add in the eggs and vanilla extract, continuing to whisk until smooth and creamy.
  3. In another bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until the dough is thick and gooey.
  5. Fold in the chocolate chips and any chopped nuts if using.
  6. Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each one.
Baking
  1. Bake in the preheated oven for 10-12 minutes. The edges should appear set, while the centers will look slightly underbaked.
  2. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack.

Notes

For thicker cookies, refrigerate the dough for about 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.