20 Minute Fudgy Chocolate Brownie Cookies

Why You’ll Love This Recipe

You’ll love this recipe because it combines the best of both worlds: the chewy texture of a brownie with the handheld convenience of a cookie. These cookies are fudgy and chocolatey, and the quick preparation time (just 20 minutes from start to finish) means you can indulge your sweet tooth without a long wait. The shiny, cracked tops give them an eye-catching appeal, and the flavor is rich and satisfying without being overwhelming. With only 24 cookies per batch, they’re perfect for sharing or enjoying on your own!

Ingredients

• ¼ cup (56.75 g) unsalted butter

• 4 ounces (113.4 g) semi-sweet chocolate, about ½ cup

• 2 large eggs

• 1 cup (200 g) granulated sugar

• 1 teaspoon vanilla extract

• 1 cup (125 g) all-purpose flour

• ¼ teaspoon kosher salt

• 3 tablespoons cocoa powder

• ⅛ teaspoon baking soda

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line 2 cookie sheets with parchment paper.

2. In a microwave-safe bowl, melt the butter and semi-sweet chocolate together. Heat in 30-second intervals, stirring in between, until fully melted. Set aside to cool.

3. 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 at least 3-5 minutes until the mixture is light and airy. This step is key for creating the crinkly tops on the cookies.

4. Add the melted chocolate and butter mixture to the egg mixture and mix until combined.

5. Gradually add the flour, salt, cocoa powder, and baking soda. Mix on low speed or by hand until the dough is fully combined. The dough should resemble brownie batter, not cookie dough.

6. Use a mini ice cream scoop or small spoon to drop dollops of dough onto the prepared cookie sheets, leaving about 2 inches between each cookie.

7. Bake for 10 minutes. The cookies should have crinkly tops, and the edges should appear crisp. Allow the cookies to cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Add-ins: Feel free to add your favorite mix-ins, such as chocolate chips, chopped nuts, or dried fruit, to the dough before baking.

• Vegan Option: Substitute the butter with a vegan butter alternative and replace the eggs with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for a few minutes until it thickens).

• Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour to make these cookies gluten-free.

• Minty Chocolate Brownie Cookies: Add a teaspoon of peppermint extract for a refreshing mint flavor that complements the chocolate.

Storage/Reheating

Store these cookies in an airtight container or zip-top bag at room temperature for up to 5 days. If you want to keep them for longer, you can freeze them for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds for that freshly baked, fudgy experience.

FAQs

How do I get the crinkly tops on these cookies?

The key to achieving those beautiful crinkly tops is to beat the eggs and sugar for 3-5 minutes until the mixture becomes light and airy. This helps incorporate air, which leads to the crinkly texture as the cookies bake.

Can I use unsweetened chocolate instead of semi-sweet?

Unsweetened chocolate can be used, but you’ll need to add more sugar to balance the bitterness. Use about ¼ cup more sugar to keep the sweetness level similar.

Why did my cookies spread too much?

If your cookies spread excessively, the dough may have been too warm, or you might not have used enough flour. Make sure to spoon and level the flour and keep the dough chilled if necessary.

Can I double the recipe?

Yes, you can easily double the recipe if you want to make a larger batch. Just make sure to adjust the baking time if you're using multiple trays at once.

How can I make the cookies chewier?

For chewier cookies, try using more brown sugar instead of granulated sugar. Brown sugar has more moisture and can enhance the chewy texture.

Can I use dark chocolate instead of semi-sweet?

Yes, you can use dark chocolate for a richer, more intense chocolate flavor. Just keep in mind that dark chocolate may make the cookies slightly less sweet.

Can I freeze the dough?

Yes, you can freeze the cookie dough for later use. Scoop the dough onto a parchment-lined baking sheet, freeze until solid, then transfer the dough balls into a zip-top bag or airtight container. When ready to bake, simply bake from frozen for an additional 1-2 minutes.

How do I know when the cookies are done baking?

The cookies are done when they have a shiny, crinkled top and the edges are firm. They should still be soft in the center but will firm up as they cool.

Are these cookies suitable for a gluten-free diet?

Yes, by using gluten-free flour, these cookies can be made suitable for a gluten-free diet. Make sure to check that all other ingredients are also gluten-free.

How can I prevent overmixing the dough?

Once you add the dry ingredients to the wet mixture, be careful not to overmix. Stir until just combined to avoid tough cookies.

Conclusion

These 20-minute fudgy chocolate brownie cookies are a quick, easy, and delicious treat that will satisfy any chocolate craving. With a perfect balance of chewy, fudgy texture and rich chocolate flavor, they are sure to be a hit with everyone who tries them. Whether you’re baking them for a party, a family treat, or simply indulging in some sweet satisfaction, these cookies are bound to impress.