20 Minute Fudgy Chocolate Brownie Cookies Recipe
These 20 Minute Fudgy Chocolate Brownie Cookies combine the rich, gooey texture of brownies with the convenience of cookies. Made with melted butter and semi-sweet chocolate, whipped eggs and sugar for a light texture, and cocoa powder for added depth, these cookies are quick to prepare and perfect for any chocolate lover craving a fudgy treat with crinkly tops and crisp edges.
- 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 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 ensure your cookies don’t stick and bake evenly.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate together in 30-second intervals until fully melted and smooth. Set this mixture aside to cool slightly.
- Beat Eggs and Sugar: In a separate bowl, use a hand or stand mixer fitted with the whip attachment to beat the eggs, granulated sugar, and vanilla extract on high for 3-5 minutes until the mixture becomes light and airy. This is crucial for creating the characteristic crinkle tops.
- Combine Chocolate and Egg Mixtures: Add the cooled chocolate and butter mixture to the whipped egg mixture and gently mix until combined, either by using a spatula or mixing on low to medium speed.
- Add Dry Ingredients: Sift together the all-purpose flour, kosher salt, cocoa powder, and baking soda, then add them to the wet mixture. Mix on low speed or fold by hand until everything comes together into a loose batter that resembles brownie batter rather than traditional cookie dough.
- Portion Dough: Using a mini ice cream scoop or a small spoon, place dollops of cookie dough on the prepared baking sheets. Leave around 2 inches between each cookie to allow room for spreading during baking.
- Bake: Bake the cookies at 350°F for 10 minutes. They should develop crinkly tops and have crisp edges when done.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Do not mix the eggs by hand; using a mixer is essential to incorporate enough air for the light, crinkly texture.
- Allow the chocolate-butter mixture to cool before adding it to the eggs to prevent curdling.
- Spacing the cookies properly on the sheet is important to prevent them from merging as they spread.
- Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
Keywords: brownie cookies, fudgy cookies, chocolate cookies, quick cookies, easy dessert, crinkle tops