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 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the cookies at 350°F (175°C) for 10 minutes. The cookies should develop crinkled tops and the edges should look crisp.
- 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
