20 Minute Fudgy Chocolate Brownie Cookies
These Chocolate Brownie Cookies are SO super fudgy! With almost two hundred 5 star reviews, I know you will absolutely love this cross between a cookie and a brownie! These cookies are chocolatey, chewy, require no chill time, and only take 20 minutes to make from start to finish! Plus they have that beautiful shiny top you will love too!
What’s my favorite thing about these cookies? It’s not just that they are super fudgy, chewy, and chocolatey or that they have a crackly top. It’s that they have absolutely no chill time!!
Did you hear me? NO CHILL COOKIES! That means you can prepare and bake these cookies in less than 25 minutes! I tested this recipe only a couple times before getting it right. As a trained pastry chef I have tested some recipe 6 or 7 times but this one only took two!
My second favorite thing about these is that they are just like homemade brownies but in cookie form- just like these cosmic brownie cookies!
Speaking of brownies- if you havent tried my one bowl brownie recipe you are missing out! They are the best brownies for chocolate lovers because they have fudge centers but crisp edges. Dont forget to top your brownies with this brownie frosting if you like extra chocolate.
Another thing I love about these (I know so many reasons) is because they only have a few ingredients but create SUCH a delicious cookie. You might want to double the recipe- you have officially been warned!
Let’s get to baking!
Best chocolate to use
The best chocolate to use here is Semi Sweet Dark Chocolate- I like getting a bar of baking chocolate but you can use chocolate chips too. Semi sweet here is the because its not too sweet like milk and not too bitter. Def the way to go!
Whipping the eggs
There a few non negotiables here that you need to pay attention to- to make sure these come out perfect. First you have to use a stand or hand mixer, whipping by hand won’t get the results you want.
The most important part of making these cookies is the way you blend together the sugar and eggs because they need to be whipped together really well to incorporate a lot of air. Doing so will create the crinkle tops and make this brownie cookie recipe taste like a chocolate chewy brownie.
The batter for these cookies is super loose so don’t get scared and feel like you did something wrong. It won’t ball up like a chocolate chip cookie dough recipe. It will look more like brownie batter.
Recipe Tips
- Make sure the eggs are at room temperature. If the eggs are too cold the cookie batter will be too cold and will not bake correctly.
- Make sure you correctly measure your ingredients. Measure the dry ingredients with a kitchen scale or spoon flour directly into your measuring cup and then level it off.
- For a deeper chocolate flavor you can add 1/2 tsp espresso powder to the flour mixture.
Troubleshooting
If your cookies don’t have shiny crinkle tops It’s probably because the eggs were not whipped well enough to incorporate the air that creates this kind of crinkled top. Another reason could be because the eggs were too cold.
These cookies are thin flat cookie so they shouldn’t rise much. If they didnt rise at all, check your baking soda to make sure it’s still good.
20 Minute Fudgy Chocolate Brownie Cookies
Ingredients
- 1/4 cup (56.75 g) unsalted butter
- 4 ounces (113.4 g) semi sweet chocolate, about 1/2 cup
- 2 (2) eggs, large
- 1 cup (200 g) granulated sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 cup (125 g) all purpose flour
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 3 tablespoons (3 tablespoons) cocoa powder
- 1/8 teaspoon (0.13 teaspoon) baking soda
Instructions
- Preheat your oven to 350°F and line 2 cookie sheets with parchment paper. In a microwave safe bowl, melt the 1/4 cup butter and 1/2 cup chocolate together 30 seconds at a time until melted. Set aside to cool.
- In another bowl, beat the 2 eggs, 1 cup of sugar, and teaspoon vanilla with a hand or stand mixer fitted with the whip attachment. Mix on high for at least 3-5 minutes. The mixture should look light and airy. I do not recommend mixing this by hand. The air incorporated by the mixer is what you need to create the crinkle brownie like tops.
- Add in the chocolate and butter mixture and mix until combined. You can use a spatula at this point or mix on low- medium speed with your mixer.
- Add in the 1 cup flour, 1/4 teaspoon kosher salt, 3 tablespoons of cocoa, and 1/8 tsp baking soda. Mix until combined on low, or by hand. The dough will be loose and look more like brownie batter than cookie dough.
- Using a mini ice cream scoop or a small spoon, spoon the cookie dough onto the sheet trays leaving 2 inches in between the cookies to allow them to spread.
- Bake the cookies for 10 minutes. They should have crinkles in them and the edges should look crisp. Cool on pan for 10 minutes then transfer to a wire rack.
These are a favorite for our family. I’ve been making a batch almost weekly for almost 2 months. Thanks for sharing the recipe!
YAY Andee, love this so much thank you for letting me know!
Absolutely so easy and so yummy! Will definitely be making often!
Thank you so much Erin!
Question, my cookie batter thickened up with time in the bowl. The first ones on the pan are SUPER flat. The last ones look fine. Also, I can not get the cookie off the sheet. It just squished together and made “squooshie”. The flavor is amazing! The he consistency is perfect. They just aren’t performing very well. What have I done wrong?
Hey Lacie! Thanks for making these! They are best made right away so that could be the issue. Did you cool them down all the way before trying to remove them? Sometimes if I try to take them off too soon, they give me a hard time too.
These taste amazing but mine came out a little too raw like. I’m not sure if that’s what the gooey is meaning? The outside seems done but the inside is still just the consistency of the batter. I baked for a few extra minutes too, hoping that would help but it didn’t. Anyone else have this problem?
Hey Maddie! I’m so glad these tasted great! They should be soft, fudgy and brownie like, but not actual raw batter, so something’s off! Did you let them cool for the full 10 minutes on the pan before moving them? They keep setting up as they sit and the centers firm up a lot in that time. If they’re still batter after that, I’d check the size of your scoop, the recipe uses a mini scoop and bigger mounds won’t cook through in 10 minutes. Also worth making sure your flour is measured correctly, either weighed or spooned and leveled. Let me know if that helps next time!
Sam this shi fire
HAHA thank you so much! So glad you loved it!
They taste AMAZING. but i have one problem, i beat the eggs as the recipe says with a mixer, at room temp. however my cookies came out very cakey without ANY shine, any tips?
So glad they taste amazing! No shine almost always comes down to the whipping stage. Even at room temp, the eggs and sugar need a full 3-5 minutes on high speed, and the mixture should look pale, thick and really airy before you add anything else. If it looked more like loose beaten eggs, that’s likely the culprit. Cakey makes me think there may have been a little extra flour too, so weighing it (125g) or spooning and leveling instead of scooping will help. The batter should be loose like brownie batter, not thick like cookie dough. Let me know how the next batch goes!
Delicious! Perfect brownie cookie. I add flakey salt to the top once they come out to mix it up sometimes.
Yay! So glad you love them! And flaky salt on top is such a good call, that little bit of salt against all that fudgy chocolate is so good.
These turned out so well!!! I made them gluten free using King Arthurs Cup for Cup and I couldn’t be happier with the results. The batter was a little runny in the beginning but after sitting for just a few minutes it thickened up a bit. The taste and chewiness is spot on. Thanks for this great recipe and for making it SUPER easy and quick! I found them on Pinterest, but I am looking forward to trying many more of your recipes
Yay! So glad these worked out for you! Thank you for sharing that King Arthur Cup for Cup did the trick and that letting the batter rest a few minutes helped it thicken up, that’s such a useful tip for anyone else baking these gluten free. So happy Pinterest brought you here, and I hope you love everything else you try! Thank you so much for the 5 star rating, it made my day!
The cookies 🍪 were the best I’ve ever had in my entire life.
Yayyy! Easy and delicious is exactly what I want to hear! Thank you so much for coming back to leave a comment and a 5 star rating, it truly made my day! I hope you make them again and again!