Best Fudgy Chocolate Brownie Cookies

Hi, this recipe is from Here and the blog has so many yummy recipes on it that after trying this one I will be sure to give them a go as well. The cookies were divine, they had a yummy cake-y texture but not too sponge-like not to be a cookie. They were heavenly warm and the batter was delicious too! If you have a favourite brownie addition e.g walnuts or cherries then I would 100% suggest you add this to your cookies. It will add a nice additional flavour. However, in my house a good chocolatey biscuit is preferred without any additional fillings. I used an ice-cream scoop for the batter as it was a bit runny to knead or anything, but it was thick enough to spread, using my hands, when on the tray. Enjoy!!

Dietary Info:

-Suitable for Vegetarians

-No Nuts

-Contains Gluten {You can substitute for a G-F flour, just be careful the mixture isn't too dry, add a little more butter if needed. This is because G-F flours tend to absorb more moisture than ordinary ones}

-Contains Dairy {You can melt a lacto-free margarine and use dark chocolate chips or another alternative}

-Unsuitable for Vegans {You could make it Dairy-Free, see above, and for the egg substitute for a Chia Egg}

Ingredients:

-1/2 cup/ 65g unsweetened cocoa powder {I didn't have any unsweetened, so I used normal}

-1 cup/ 200g white granulated sugar
-1/2 cup melted butter {This half a cup of liquid rather than 1/2 a cup of solid butter that has been melted. Also, I am not 100% certain about how much the butter weighed in g before melting just that once melted, it is 120ml}
-3tbsp vegetable oil {I used sunflower oil}
-1 egg
-2 teaspoons pure vanilla extract
-1+1/3/ 160g cups all purpose flour (or plain flour) {I used plain flour}
-1/2tsp baking powder
-1/2tsp salt
-1/3 cup semi sweet chocolate chips, (add more if desired) {I'm not sure how much this is in g so if you don't have measuring cups, add as many choc chips as you like}

  Method: 1:Preheat oven to 350°F /175°C/155℃ fan/Gas 4. Line 2 cookie sheets or baking trays with parchment paper (baking paper). 2:In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated. {I would recommend you sieve the cocoa powder and sugar to remove any lumps}3:Add the flour, baking powder, and salt; {Sieve these as well!} stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips. 4:Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.  {I got 12 huge cookies but they could definitely have been reduced in size by half to get 24 smaller sized biscuits}5:Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.) {Make sure to leave a few gaps on the baking tray as the cookies do tend to expand out a bit in the oven}6:Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.