20 Minute Fudgy Chocolate Brownie Cookies Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the cookies: Bake in the preheated oven for 10 minutes until the cookies develop crinkled tops with crisp edges while remaining fudgy inside.
- 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
