20 Minute Fudgy Chocolate Brownie Cookies Recipe

Introduction

These 20 Minute Fudgy Chocolate Brownie Cookies deliver rich, chocolatey goodness in a quick and easy format. With a fudgy center and crinkly tops, they combine the best of brownies and cookies in every bite.

Ingredients

• 1/4 cup unsalted butter
• 4 ounces semi sweet chocolate (about 1/2 cup)
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup 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. In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals until fully melted. Set aside to cool.
2. Step 2: In a separate bowl, beat the eggs, sugar, and vanilla extract with a hand or stand mixer fitted with the whip attachment on high speed for 3 to 5 minutes, until the mixture is light and airy.
3. Step 3: Add the cooled chocolate and butter mixture to the egg mixture and mix until combined, using a spatula or mixer on low-medium speed.
4. Step 4: Stir in the flour, kosher salt, cocoa powder, and baking soda. Mix gently until combined; the dough will be loose and resemble brownie batter.
5. Step 5: Using a mini ice cream scoop or small spoon, drop the dough onto the prepared cookie sheets, leaving about 2 inches between each cookie to allow for spreading.
6. Step 6: Bake for 10 minutes until the cookies develop crinkled tops and crisp edges. Remove from oven and let cool slightly before transferring to a wire rack.

Tips & Variations

• For an extra fudgy texture, slightly underbake the cookies and allow them to cool completely on the baking sheet.
• Swap semi-sweet chocolate for dark chocolate if you prefer a more intense chocolate flavor.
• Add a handful of chopped nuts or chocolate chips for added texture and richness.
• Make sure to use a mixer to beat the eggs and sugar well; this incorporates air for the signature crinkly tops.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of kosher sugar?

Yes, regular granulated sugar works perfectly fine and is the quantity used in this recipe.

Why is it important to beat the eggs and sugar until light and airy?

Beating the eggs and sugar well creates air bubbles that help develop the cookie’s crinkly top texture and gives the cookies a light structure despite their fudgy center.

20 Minute Fudgy Chocolate Brownie Cookies Recipe

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★★★★★

4.6 from 116 reviews

These 20 Minute Fudgy Chocolate Brownie Cookies combine the rich, gooey texture of brownies with the convenience of cookies. With a fudgy interior and crinkly, slightly crisp edges, these cookies are easy to make and perfect for chocolate lovers looking for a quick, indulgent treat.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 1/4 cup unsalted butter
• 4 ounces semi sweet chocolate (about 1/2 cup)

Wet Ingredients

• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all purpose flour
• 1/4 teaspoon kosher salt
• 3 tablespoons cocoa powder
• 1/8 teaspoon baking soda

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and for easy cleanup.
2. Melt Butter and Chocolate: In a microwave-safe bowl, melt the 1/4 cup unsalted butter together with 4 ounces semi sweet chocolate in 30-second intervals, stirring between each, until completely melted and smooth. Set aside to cool slightly.
3. Mix Eggs, Sugar, and Vanilla: In a separate bowl, use a hand or stand mixer fitted with the whip attachment to beat the 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract on high speed for 3-5 minutes until the mixture becomes light, airy, and pale in color. This aeration is crucial for the crinkly tops of the cookies and cannot be achieved properly by hand mixing.
4. Combine Chocolate Mixture: Add the cooled melted chocolate and butter mixture to the egg mixture. Fold or mix on low-medium speed until fully incorporated.
5. Add Dry Ingredients: Add 1 cup all purpose flour, 1/4 teaspoon kosher salt, 3 tablespoons cocoa powder, and 1/8 teaspoon baking soda. Mix gently on low speed or fold by hand until just combined. The batter will be loose and resemble a brownie batter more than cookie dough.
6. Scoop the Dough: Using a mini ice cream scoop or small spoon, dollop the cookie dough onto the prepared cookie sheets, spacing each about 2 inches apart to allow for spreading during baking.
7. Bake Cookies: Bake in the preheated oven for 10 minutes. The cookies should develop crinkles on top and have crisp edges while remaining fudgy inside. Remove from oven and allow to cool slightly before transferring to a wire rack.

Notes

• Do not mix the eggs and sugar by hand; using a mixer to whip them is important for texture.
• The dough will be loose, more like brownie batter; this is normal and results in fudgy cookies.
• Leave space between cookies on the baking sheet as they spread during baking.
• Use parchment paper to prevent sticking and aid clean-up.
• Store cookies in an airtight container to keep them fresh for up to 3 days.

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