20 Minute Fudgy Chocolate Brownie Cookies Recipe

Introduction

These 20 Minute Fudgy Chocolate Brownie Cookies combine the rich, gooey texture of brownies with the convenience of cookies. They’re quick to make and perfect for satisfying any chocolate craving with their fudgy centers and crinkly tops.

Ingredients

• 1/4 cup (56.75 g) unsalted butter
• 4 ounces (113.4 g) semi sweet chocolate, about 1/2 cup
• 2 large eggs
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (125 g) all purpose flour
• 1/4 teaspoon kosher salt
• 3 tablespoons cocoa powder
• 1/8 teaspoon baking soda

Instructions

1. Step 1: Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
2. Step 2: In a microwave-safe bowl, melt the butter and semi sweet chocolate together in 30-second intervals until smooth. Set aside to cool.
3. Step 3: In another bowl, beat the eggs, sugar, and vanilla extract with a hand or stand mixer on high for 3-5 minutes until the mixture is light and airy.
4. Step 4: Add the cooled chocolate and butter mixture to the eggs and sugar, mixing until combined.
5. Step 5: Stir in the flour, kosher salt, cocoa powder, and baking soda on low speed or by hand until just combined. The dough will be loose and resemble brownie batter.
6. Step 6: Using a mini ice cream scoop or spoon, drop the dough onto the prepared cookie sheets, spacing them about 2 inches apart to allow spreading.
7. Step 7: Bake for 10 minutes until the cookies have crinkled tops and crisp edges. Let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra fudginess, slightly underbake the cookies by 1-2 minutes and allow them to set on the pan after baking.
• You can substitute semi sweet chocolate with dark chocolate for a richer flavor.
• Adding a handful of chopped nuts or chocolate chips can add a nice texture contrast.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, you can place a slice of bread in the container. Reheat gently in the microwave for 10-15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a mixer?

Using a mixer is recommended to achieve the light and airy texture for the batter, which creates the signature crinkle tops. However, you can whisk the eggs and sugar vigorously by hand, though it may affect the final texture.

Why are my cookies spreading too much?

Make sure to measure the flour accurately and chill the dough slightly if your kitchen is warm. Spreading can also be caused by placing the cookies too close together on the baking sheet.

20 Minute Fudgy Chocolate Brownie Cookies Recipe

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★★★★★

4.8 from 121 reviews

These 20 Minute Fudgy Chocolate Brownie Cookies combine the rich, dense texture of brownies with the convenience and form of cookies. With a fudgy, chocolatey interior and crinkled, slightly crisp tops, they are quick to bake and perfect for satisfying any chocolate craving.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 1/4 cup (56.75 g) unsalted butter
• 4 ounces (113.4 g) semi-sweet chocolate, about 1/2 cup

Wet Ingredients

• 2 large eggs
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup (125 g) all purpose flour
• 1/4 teaspoon (0.25 teaspoon) kosher salt
• 3 tablespoons cocoa powder
• 1/8 teaspoon (0.13 teaspoon) baking soda

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
2. Melt butter and chocolate: In a microwave-safe bowl, melt the butter and semi-sweet chocolate together in 30-second intervals until fully melted and smooth. Set aside to cool slightly.
3. Beat eggs, sugar, and vanilla: In a separate bowl, use a hand or stand mixer with a whip attachment to beat the eggs, granulated sugar, and vanilla extract on high speed for 3-5 minutes until the mixture becomes light, airy, and pale in color. This aeration is essential for the cookie texture.
4. Combine chocolate mixture with eggs: Add the cooled melted chocolate and butter mixture to the beaten egg mixture. Gently mix until combined using a spatula or mixing on low-medium speed.
5. Add dry ingredients: Gradually add the all-purpose flour, kosher salt, cocoa powder, and baking soda. Mix on low speed or by hand just until combined. The dough will be loose and resemble brownie batter more than traditional cookie dough.
6. Portion dough on baking sheets: Using a mini ice cream scoop or small spoon, drop portions of the dough onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the cookies: Bake in the preheated oven for 10 minutes until the cookies develop crinkled tops with crisp edges while remaining fudgy inside.
8. Cool the cookies: Allow the cookies to cool on the pan for 10 minutes to set before transferring them to a wire rack to cool completely.

Notes

• For best texture, do not skip beating the eggs and sugar until light and airy to incorporate enough air.
• Use a mini scoop or small spoon for evenly sized cookies and even baking.
• If you prefer, chocolate chips can be used instead of chopped chocolate.
• Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: fudgy brownie cookies, chocolate cookies, quick chocolate dessert, easy chocolate cookies, chewy chocolate cookies