This easy, chewy brownie cookie recipe combines the best of both! Fudgy brownies + perfectly chewy cookies (and everyone is obsessed with them).
How to Make Chewy Brownie Cookies
- Mix dry and wet ingredients. Whisk together flour, cocoa powder, salt, and baking powder. In a separate bowl, cream butter and sugar, then beat in egg, vanilla, and oil.
- Make the dough. Sift the dry mix into the wet mixture and stir until combined. Fold in chocolate chips.
- Shape and bake. Scoop dough into balls, flatten slightly, and add extra chocolate chips. Bake at 350°F for 10–12 minutes, then let cool on the baking sheet.
Storing and Freezing Instructions
To Store: The best way to store these chewy brownie cookies is in an airtight, resealable container lined with sheets of paper towel to prevent moisture buildup at room temperature for up to a week. Just make sure they are completely cool before you close them up. You can also refrigerate them for a week, but they might lose some of their chewyness.
To Freeze: These brownie cookies can also be frozen for longer storage. Just make sure to remove as much of the air around them as possible and pop them in the freezer. They’ll last for up to three months and can be enjoyed directly from frozen.
Brownie Cookie Recipe Variations
Espresso cookies: Mix in a teaspoon of espresso powder with the dry ingredients to deepen the chocolate flavor.
Nutella swirl: Before baking, add small dollops of Nutella on top of each cookie and use a toothpick to create swirls for a chocolate hazelnut flavor.
With Nuts: Stir in chopped walnuts, almonds, or pecans into the cookie dough for added crunch and nutty flavor. If you can’t have nuts, try adding sunflower seeds instead.
Chewy Brownie Cookies
Ingredients
- 1 1/3 cups all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup white granulated sugar
- ½ cup unsalted butter
- 3 tbsp vegetable oil
- 1 egg
- 2 tsp pure vanilla extract
- 1/3 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350ºF.
- Line two baking sheet with parchment paper. Set aside.
- Add the flour, baking powder, salt and cocoa powder to a bowl and whisk to combine.
- Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed until the mixture is creamy.
- Add the oil, egg and vanilla extract and beat until well combined.
- Sift the flour mixture into the bowl and mix well.
- Fold in the chocolate chips.
- Scoop the dough into 1 ½ tablespoon-sized balls.
- Place the balls on baking sheets lined with parchment paper.
- Lightly flatten the cookies.
- Decorate with extra chocolate chips.
- Bake in preheated oven for 10 – 12 minutes.
- Remove from the oven and allow the cookies cool on the cookie sheets.
Notes
- Consistency of the batter: If your batter is too runny, let it sit for a few minutes to thicken up. If it doesn’t, add a bit more flour and mix it in to get the consistency you want.
- Oven monitoring: Watch your cookies closely as they bake, and start checking a few minutes before the recommended baking time. This helps prevent overbaking, which can result in dry, tasteless cookies.
- Cooling tip: Allow the cookies to cool on the baking sheet for about ten minutes before transferring them to a wire rack. This step helps the cookies firm up without becoming too hard.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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