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 a cookie. With a crisp edge and crinkly top, they’re perfect for satisfying your chocolate cravings quickly and easily.
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
- Step 1: Preheat your oven to 350°F and line two cookie sheets with parchment paper. In a microwave-safe bowl, melt the butter and semi-sweet chocolate together in 30-second intervals, stirring in between, until smooth. Set aside to cool.
- Step 2: In a separate bowl, beat the eggs, sugar, and vanilla extract using a hand or stand mixer fitted with the whip attachment on high speed for 3 to 5 minutes. The mixture should become light and airy—this aeration is key for the crinkle tops.
- Step 3: Gently mix the cooled chocolate and butter mixture into the egg mixture until combined. Use a spatula or mix on low to medium speed.
- Step 4: Add the flour, kosher salt, cocoa powder, and baking soda. Mix just until combined, either by hand or on low speed. The dough will be loose and resemble brownie batter more than typical cookie dough.
- Step 5: Using a mini ice cream scoop or small spoon, drop spoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
- Step 6: Bake for 10 minutes until the cookies have crinkly tops and crisp edges. Let them cool on the pans for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For even fudgier cookies, slightly underbake by 1-2 minutes but watch carefully to avoid undercooking.
- Swap semi-sweet chocolate for dark or milk chocolate depending on your preferred sweetness.
- Add a handful of chocolate chips or chopped nuts for extra texture.
- Use high-quality cocoa powder to enhance the chocolate flavor.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to 1 week or freeze for up to 3 months. Reheat briefly in the microwave to regain a soft, fudgy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I mix the batter by hand if I don’t have a mixer?
It’s possible, but using a mixer is recommended to achieve the light and airy texture needed for the crinkle tops. Mixing by hand may result in denser cookies.
Why are my cookies spreading too much?
Make sure to measure flour accurately and avoid over-melting the butter and chocolate. Chilling the dough for 15-30 minutes before baking can also help control spreading.
Print20 Minute Fudgy Chocolate Brownie Cookies Recipe
These 20 Minute Fudgy Chocolate Brownie Cookies combine the rich, dense texture of brownies with the convenience and fun of cookies. With a fudgy center and crinkly, slightly crispy edges, these chocolate treats satisfy any chocolate lover’s cravings in just a short baking time. Perfect for a quick dessert or snack, they boast a deep chocolate flavor from cocoa powder and semi-sweet chocolate, balanced by a light, airy batter created by whipping eggs and sugar thoroughly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi sweet chocolate (about 1/2 cup)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F and line two cookie sheets with parchment paper to prevent sticking and for easy cleanup.
- Melt butter and chocolate: In a microwave-safe bowl, melt the butter and semi-sweet chocolate together by heating in 30-second intervals, stirring in between until completely melted and smooth. Set this mixture aside to cool slightly.
- Whip eggs and sugar: In a separate bowl, use a hand or stand mixer fitted with the whisk attachment to beat the eggs, granulated sugar, and vanilla extract on high speed for 3–5 minutes, until the mixture becomes light, fluffy, and airy, which incorporates essential air for the cookie texture.
- Combine melted chocolate mixture: Fold or mix the cooled chocolate and butter mixture into the whipped eggs and sugar until just combined, using a spatula or mixer on low-medium speed.
- Add dry ingredients: Add the all-purpose flour, kosher salt, cocoa powder, and baking soda to the wet ingredients. Mix until all ingredients are just incorporated; the batter will have a loose consistency similar to brownie batter rather than stiff cookie dough.
- Portion the dough: Using a mini ice cream scoop or small spoon, drop dollops of the cookie dough onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10 minutes. The cookies should develop crinkly tops and have crispy edges while remaining fudgy in the center.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, which helps them set and makes them easier to handle.
Notes
- Do not mix the eggs and sugar by hand; using a mixer is essential to incorporate enough air for the desired texture and crinkle tops.
- The dough will be much looser than typical cookie dough, resembling brownie batter—this is expected.
- Spacing cookies properly is important to allow for spreading without merging.
- Cooling cookies on the pan before transferring prevents them from breaking.
- For extra fudginess, slightly underbake the cookies by reducing baking time by a minute or two, but watch carefully to avoid raw centers.
Keywords: brownie cookies, fudgy cookies, chocolate cookies, quick dessert, easy baking
