Make this recipe in one bowl and then bake in the oven in just under 12 minutes.

Super-fudgy and gooey on the inside, these cookies are truly a knockout!

I originally created this cookie recipe for Hello Someday Crossroads Red Wine BUT I’m so excited to share it with you now on the blog!

If there is one recipe you need in your cookie repertoire it’s these chocolate brownie cookies. These cookies are like brownies in cookie form!

And a super secret ingredient that balances out the chocolate?! ESPRESSO! You can also use finely ground coffee if needed.

Chocolate Brownie Cookie Ingredients:

Chocolate: Use semi-sweet chocolate chips for these brownie cookies.

Flour: All purpose flour is the best to use for this recipe.

Ground Espresso or Coffee: The ‘secret’ ingredients helps balance out all of the chocolate flavour.

Cocoa Powder: Adds to the chocolatey goodness.

Sugars: Using both brown and white (granulated) sugar for this cookie recipe.

Egg: Helps with the fudgy, brownie texture to bind this cookie together.

Butter: Unsalted butter is the way to go.

Salt: Fine table salt works best in this recipe.

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Fudgy Chocolate Brownie Cookies

These easy Fudgy Chocolate Brownie Cookies are everything you love about brownies BUT in cookie form! Chewy & decadent & hard to resist!

Course Dessert

Cuisine American

Keyword brownie cookie, chocolate cookie, easy cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 16 cookies

Author Jess

Equipment

• 1 sheet pan

Ingredients

• 1/2 cup cocoa powder
• 3/4 cup all purpose flour
• 2 tbsp all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tsp finely ground espresso or coffee
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar
• 3/4 cup white granulated sugar
• 1 egg
• 2 tbsp vegetable or avocado oil
• 1 tsp vanilla extract
• 1/2 cup semi sweet chocolate chips

Instructions

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• In a small bowl stir together cocoa powder, all purpose flour, baking powder, salt and espresso powder. Set aside.
• In a large bowl whisk together melted butter, brown sugar & white sugar until combined. Then whisk in egg, oil and vanilla extract until fully incorporated.
• To the wet ingredients add the dry ingredients, stirring until combined & a cookie dough forms. Lastly, fold in the chocolate chips.
• Scoop out about 2 tablespoonfuls of cookie dough per cookie & drop on the prepared baking sheet, spacing the dough about 2 inches apart. You will get about 14-16 cookies.
• Bake for 10-12 minutes until edges are set & the middle is still a bit gooey. Cool the cookies for 5 minutes on the baking sheet before moving to a cooling rack.

Notes

These cookies freeze well for up to a 1 month. To defrost remove cookie from freezer and let come to room temperature.

Soft, chewy and decadent; it’s hard to just enjoy one of these chocolate brownie cookies.

How to best enjoy these brownie cookies

• Classically with a cup of milk of choice!
• For dessert paired with a glass of wine like Hello Someday Crossroads Red Wine.
• With a cup of coffee as an afternoon treat.
• Cook a batch to give away as a Valentine’s Day gift.
• Freeze a batch for up to a month and have a cookie at the ready anytime!

More chocolate recipes to love from the blog:

One Bowl Oatmeal Chocolate Chip Cookies

Decadent Hot Chocolate Bar

Chewy Chocolate Pretzel Bars

Cranberry Chocolate Scones with Orange Glaze

Happy baking friends!

Until the next cooking adventure,
Jess

The post The Best Fudgy Chocolate Brownie Cookies appeared first on Cooking in my Genes.

Baking is bringing me serious comfort these days.

So, I’m sharing my Mom’s recipe for these simple & irresistible one-bowl cookies.

What makes these cookies so special?

They’re soft, chewy & chocolatey! These cookies were the MOST requested cookie recipe growing up; I swear my Mom brought them to every family event.

Still to this day this is my go-to cookie recipe when I want a dessert that doesn’t take a lot of time. These cookies are made from basic baking ingredients that come together in just one bowl.

Ingredients for the perfect one-bowl oatmeal chocolate chip cookies

Unsalted butter: Gives you full control over the salt-level in this recipe (that’s why we add a bit of salt separately into the cookie dough).

Sugar: Oatmeal chocolate chip cookies should always be made with a mixture of white and brown sugar.

Eggs: Helps bind the cookie dough together and adds to the chewy texture.

Old-fashioned rolled oats: Use old-fashioned rolled oats to ensure you get the BEST soft & chewy cookie. Quick oats are thinner and more powdery so you won’t get the desired texture.

Chocolate chips: Packing these cookies full of chocolate chips to give you more chocolate per bite!

Flour: All purpose flour is the best for baking cookies.

Vanilla Extract: A key ingredient in bringing all the flavours together.

Salt: All baked goods need salt to balance their sweetness.

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One Bowl Oatmeal Chocolate Chip Cookies

Made in just one bowl, look no further for the best oatmeal chocolate chip cookie recipe. This chewy, chocolately cookie is what dreams are made of! Packed with tons of chocolate chips and oats, pair with a glass of milk or cup of coffee for the most delicious treat.

Course Dessert

Cuisine American

Keyword oatmeal chocolate chip cookies, one bowl cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16 cookies

Author Jess

Equipment

• large baking sheet, parchment paper

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup old fashioned rolled oats
• 3/4 cup chocolate chips

Instructions

• Pre-heat oven to 350F & line a large baking sheet with parchment paper.
• To a bowl add melted butter, sugar & brown sugar and stir until well combined.
• Stir in egg and vanilla until well combined.
• Add flour, baking soda, baking powder & salt. Mix until combined.
• Stir in oats and then chocolate chips.
• Scoop 1 1/2 - 2 tablespoonfuls of cookie batter per cookie into balls, placing them about 2 inches a part on a baking sheet (make sure to leave space between cookies as they will spread). Makes about 16-18 cookies so you may need to bake in batches. 
• Bake 8-10 minutes, until cookie edges are just golden. Leave on the baking sheet a few minutes, then put on a rack to fully cool.

Notes

1. Every oven is different so take out cookies when they are just turning golden brown around the edges; cookies will still be very soft in the middle.
2. Want to freeze these cookies? Baked cookies freeze well for up to 2 months.
3. Chocolate chips: I like to use semi-sweet chocolate chips but milk or dark chocolate work great too!

This is my go-to cookie base recipe so you can make some variations within the recipe fairly easily. Some great recipe variations to substitute for the chocolate chips are:

• White chocolate chips or festive mini-eggs for Easter
• Try chopped pecans or walnuts
• Use raisins to make this an oatmeal raisin cookie

However you choose to make and enjoy these, I promise these oatmeal chocolate chip cookies will satisfy your cookie cravings!

Until the next cooking adventure,
Jess

The post One Bowl Oatmeal Chocolate Chip Cookies appeared first on Cooking in my Genes.

I don’t know about you but my favourite treats during the summer involve ice cream, always.

This recipe features my Mom’s chocolate chip cookie recipe that I’ve made into ice cream sandwiches.

Pure. Summertime. Goodness.

The cookies are full of chocolate chips and are the perfect chewiness to make into ice cream sandwiches.

Use your favourite vanilla ice cream to fill up each cookie sandwich OR create a mix of vanilla and chocolate – it’s totally up to you!

Let’s dig in to the perfect summertime treat.

Prep time: 30 minutes
Equipment:  baking sheets (2-3), mixing bowl, parchment paper
Servings: about 24-30 cookies / 12-15 ice cream sandwiches

Ingredients:
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup unsalted butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups large flake rolled oats
1 ½ cups semi-sweet chocolate chips
3 cups vanilla or chocolate ice cream

Instructions:
First, make the cookies – pre-heat the oven to 350F.

Melt the butter and add to your mixing bowl.  Add both sugars and whisk well until combined.  Next, add the 2 eggs and whisk again until fully combined.

In a separate bowl, whisk the flour, baking soda, salt and baking powder.

Then, add your dry ingredients (flour mixture) into the wet ingredients – stir until fully combined.  Next add in the rolled oats and chocolate chips.

Lay a sheet of parchment paper on your baking sheet. Scoop over-flowing tablespoons of cookie dough and form cookie dough balls on your baking sheet. Then press down to flatten each cookie dough ball slightly before baking.  Bake each batch of cookies for 8-10 minutes then let cool on the baking sheet for about 2-3 minutes before moving onto the cooling rack.

Cook’s Note:  These cookies will be golden on the bottom but soft on top – you will want them like this when they come out of the oven so that when they cool they remain chewy for your ice cream sandwiches.

While your cookies are cooling, prep the ice cream for your sandwiches –

Lay parchment paper onto two baking sheets.  Next, using an ice cream scoop, scoop out ice cream into 12-15 balls onto the parchment paper. (If you don’t have an ice cream scoop, use about 3 tbsp of ice cream per ice cream ball).  Cover with another sheet of parchment paper and press down on each scoop using the palm of your hand to create disc-shapes of ice cream. Place these in the freezer for 30 minutes.

When your cookies are cool, take out the ice cream discs and form your sandwiches – 2 cookies plus 1 ice cream disc and press together.  Then, enjoy!

Cook’s Note:  If you’re not going to serve right away, leave the sandwiches in the freezer. Take out about 10-15 minutes before serving to let thaw before eating.

Until the next cooking adventure,
Jess

The post Chocolate Chip Cookie Ice Cream Sandwiches appeared first on Cooking in my Genes.