20 Minute Fudgy Chocolate Brownie Cookies Recipe

Introduction

If you love rich, fudgy brownies but want the convenience of a cookie, these 20 Minute Fudgy Chocolate Brownie Cookies are perfect. They combine the deep chocolate flavor and chewy texture of brownies with the fun, portable size of cookies. Quick to make and irresistibly delicious, they’re sure to satisfy any chocolate craving.

Ingredients

• 1/4 cup unsalted butter
• 4 ounces semisweet 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 two 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 slightly.
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. Mix on high for 3 to 5 minutes until the mixture is light and airy. This step is important to get the signature crinkly tops.
3. Step 3: Add the cooled chocolate and butter mixture to the egg mixture and mix until just combined. You can use a spatula or mix on low-medium speed.
4. Step 4: Fold in the flour, salt, cocoa powder, and baking soda until just incorporated. The dough will be loose and resemble brownie batter more than typical cookie dough.
5. Step 5: Using a mini ice cream scoop or a small spoon, place dollops of dough onto the parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.
6. Step 6: Bake for 10 minutes, or until the cookies have visible crinkles on top and the edges look crisp. Remove from oven and let cool on the baking sheets before transferring to a wire rack.

Tips & Variations

• For extra fudginess, don’t overbake—cookies will firm up as they cool.
• Try adding chopped nuts or chocolate chips for added texture.
• Use a hand or stand mixer for beating the eggs and sugar to achieve the best texture; mixing by hand won’t incorporate enough air.

Storage

Store these brownie cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to one week. Reheat gently in the microwave for about 10 seconds if you prefer them warm and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of semisweet?

Yes, dark chocolate works well and will give your cookies a richer, slightly more bitter flavor. Adjust sugar slightly if you prefer a sweeter cookie.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it come to room temperature before scooping and baking for even cooking.

20 Minute Fudgy Chocolate Brownie Cookies Recipe

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★★★★★

4.9 from 108 reviews

These 20 Minute Fudgy Chocolate Brownie Cookies combine the rich, dense texture of brownies with the convenience and fun shape of cookies. Featuring a fudgy interior and crinkled, lightly crisp edges, they are quick to prepare and perfect for satisfying any chocolate craving.

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

Ingredients

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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: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Melt Chocolate and Butter: In a microwave-safe bowl, melt the 1/4 cup of unsalted butter and 4 ounces of semi-sweet chocolate together by heating in 30-second intervals, stirring between each, until smooth and fully melted. Set aside to cool slightly.
3. Mix Eggs, Sugar, and Vanilla: In another bowl, use a hand or stand mixer fitted with a whip attachment to beat 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract on high speed for 3 to 5 minutes until the mixture is light, airy, and fluffy. This aeration is key to creating the brownie-like crinkle tops.
4. Combine Chocolate Mixture: Add the cooled melted chocolate and butter mixture to the egg mixture and combine using a spatula or mix on low to medium speed until fully incorporated.
5. Add Dry Ingredients: Stir in 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 by hand until the batter is uniform. The batter will be loose, similar to traditional brownie batter.
6. Scoop Cookies: Using a mini ice cream scoop or small spoon, drop portions of cookie dough onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading during baking.
7. Bake: Bake the cookies at 350°F (175°C) for 10 minutes. The cookies should develop crinkled tops and the edges should look crisp.
8. Cool: Allow the cookies to cool on the baking sheets to set properly before transferring them to a wire rack or serving.

Notes

• Use a mixer to beat the eggs and sugar to incorporate air, which creates the distinctive crinkled tops.
• Do not overmix the dry ingredients; gentle mixing helps keep the fudgy texture.
• Allow cookies to cool on the sheet for 5-10 minutes to firm up before moving.
• These cookies keep well in an airtight container at room temperature for up to 3 days.
• For extra richness, use high-quality semi-sweet chocolate or replace with dark chocolate.

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