Best Fudgy Chocolate Brownie Cookies (Printer-Friendly)
Luxuriously fudgy chocolate cookies, soft inside with crisp edges and melting chocolate chips throughout.
# What You'll Need:
→ Dry Ingredients
01 -
80 g unsweetened cocoa powder
02 -
200 g white granulated sugar
03 -
115 g all-purpose flour
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon fine salt
→ Wet Ingredients
06 -
60 g unsalted butter, melted
07 -
30 ml vegetable oil
08 -
2 large eggs
09 -
2 teaspoons vanilla extract
→ Mix-ins
10 -
130 g semisweet chocolate chips
# Steps to Follow:
01 -
Preheat oven to 175°C. Line two baking trays with baking paper.
02 -
In a medium bowl, whisk together cocoa powder, white sugar, flour, baking powder, and salt until evenly blended.
03 -
Add melted butter, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until a thick, glossy dough forms. Do not overmix.
04 -
Gently fold chocolate chips through the dough to distribute evenly.
05 -
Scoop equal portions of dough (about 1.5 tablespoons each) onto prepared baking trays, spacing each about 5 cm apart. Press each dough mound lightly to flatten to desired thickness.
06 -
Bake in the preheated oven for 9–11 minutes or until surfaces are crackled and edges are set. Centres should remain slightly soft.
07 -
Remove trays from oven and allow cookies to cool on trays for 10 minutes before transferring to a wire rack. Serve when cooled to avoid burning.
# Extra Suggestions:
01 -
For the most fudgy texture, avoid overbaking—remove from the oven when the centres are still soft.