Fudgy Brownie Cookies
Rich, chocolate-forward Fudgy Brownie Cookies made with cocoa powder, butter, sugar, and chocolate chips. Soft centers, crackled tops, and a deep brownie flavor—all mixed in one bowl and baked in minutes.
Print
Pin
Servings: 16 cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1/2 cup butter melted and slightly cooled
- 3 tablespoons vegetable oil
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/3 cups all-purpose flour plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup semi-sweet chocolate chips additional optional
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium mixing bowl, combine the cocoa powder, granulated sugar, melted butter, and vegetable oil. Stir until the mixture is evenly blended. Add the egg and vanilla extract, mixing until fully incorporated and smooth.
- Add the flour, baking powder, and salt to the bowl. Lightly combine the dry ingredients before stirring them into the wet mixture until a uniform dough forms. Avoid overmixing. Gently fold in the chocolate chips.
- Using a cookie scoop or measuring spoon, portion 1 to 2 tablespoons of dough and place onto the prepared baking sheets, allowing space between each portion. Gently press the dough to the desired thickness.
- Bake for 10 to 12 minutes, or until the cookies develop a crackled surface and are set around the edges. The centers will remain soft and will firm up as they cool. Do not overbake.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that contains xanthan gum. Ensure all additional ingredients, including cocoa powder and chocolate chips, are certified gluten-free. Baking time may remain the same, though cookies may be slightly softer in texture.