20 Minute Fudgy Chocolate Brownie Cookies
These 20-minute fudgy chocolate brownie cookies are the ultimate treat for anyone who loves a chewy, chocolatey dessert. With a blend of rich, melt-in-your-mouth flavors, they strike the perfect balance between a cookie and a brownie, delivering a deliciously fudgy texture. These cookies are quick to make and have a glossy, crinkled top that adds to their irresistible appeal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/4 cup (56.75 g) unsalted butter
4 ounces (113.4 g) semi-sweet chocolate, about 1/2 cup
2 large eggs
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
1 cup (125 g) all-purpose flour
1/4 teaspoon kosher salt
3 tablespoons cocoa powder
1/8 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line 2 cookie sheets with parchment paper.
- 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.
- 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.
- Add the melted chocolate and butter mixture to the egg mixture and mix until combined.
- 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.
- 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.
- 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.
Notes
- For a 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).
- For gluten-free cookies, use a gluten-free all-purpose flour blend in place of regular flour.
- For minty chocolate cookies, add a teaspoon of peppermint extract.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- For chewier cookies, use more brown sugar instead of granulated sugar.
- Dark chocolate can be used for a richer flavor.
- The dough can be frozen for later use. Bake from frozen for an additional 1-2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
