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These Chocolate Brownie Cookies are SO super fudgy! You will absolutely love this cross between a cookie and a brownie because they 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.
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. You should also try these red velvet brownies, or these brownies with cream cheese frosting for a fun twist. 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. Let’s get to baking!
Ingredients needed
- Unsalted butter- you’ll melt this with the chocolate.
- Semi Sweet Dark Chocolate- I like the bakers bar but you can use chocolate chips too. I use semi sweet here because it has the best flavor. You’ll melt it so any kind of melted chocolate will do.
- Eggs– You need 2 room temperature eggs. Make sure they are at room temp!
- Sugar- White sugar will be whipped with the eggs to make the foamy tops. Brown sugar would add too much moisture so make sure just to use white granulated sugar.
- Vanilla Extract– Helps build flavor.
- All purpose flour– I use all purpose flour for this recipe.
- Kosher salt– Brings out flavor
- Cocoa powder– For extra chocolate flavor!
- Baking soda– This is a leavening agent.
How to make Fudgy Chocolate Brownie Cookies
Step 1-Start by melting the chocolate and the butter together in a small microwave safe bowl. Melt it in 30 second increments stirring in between so it doesn’t overheat. Let cool for 5 minutes.
Step 2-While the chocolate is cooling, combine the sugar and eggs in a large bowl or a stand mixer fitted with the whisk attachment. Mix on medium speed for 3 minutes until the mixture is light yellow and foamy. Add in the cooled chocolate and butter mixture and mix until combined.
Step 3-Add in the flour, kosher salt, cocoa powder, and baking soda, and continue mixing. At this point you can hand mix and use a spatula to mix the flour mixture.
Step 4-Using a mini ice cream scoop or smalls spoon, scoop the cookie batter and drop it onto a prepared baking sheet lined with parchment paper, leaving about 1-2” around for them to spread.
Step 5– The baking time for these cookies is only 10 minutes! Let them cool for a couple minutes, then transfer them to a wire rack to cool completely.
Recipe Tips
- 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.
- You must use a stand mixer or hand mixer for this recipe. If you make these by hand you will not be able to whip the eggs as well and will not have the crinkle tops.
- 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.
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Recipe FAQ
How do I make my cookies more fudgy? To make fudgy cookies you have to use less egg, and less dry ingredients, plus use a combination of melted butter and chocolate. Make sure to measure your dry ingredients so you dont accidentally add too much.
Why don’t my cookies 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. Make sure to whip them for 3-5 minutes until they are very pale, light, and fluffy. Another reason could be because the eggs were too cold. Next time you make them, make sure your eggs are at room temperature and you whip them well!
Why are my cookies so flat? 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.
Can I double the recipe? Yes totally! Make sure you measure the dry ingredients correctly so they dont weigh down the cookies.
How do I know when the cookies are done? I have never baked these cookies over 10 minutes so I would take them out at the 10 minute mark. Usually the cookies look a little puffy in the oven and then when you take them out the cracks appear! Dont worry if the cookies so have the cracks while they are in the oven.
Cooling and Storing Cookies
Cooling– Let the cookies cool for 10 minutes on the rack. Then transfer them to a wire rack to cool completely.
Storing– Store these cookies in an airtight container or air tight plastic bag for up to 3 days at room temperature.
Freezing
You can freeze these cookies in an airtight container, or in an aluminum tin double wrapped in plastic or tin foil for up to 2 months.
If you like cookies (who doesn’t) you might like these recipes:
20 Minute Fudgy Chocolate Brownie Cookies
Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi sweet chocolate about 1/2 cup
- 2 eggs large
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 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.
Made these at Christmas, and I loved how EASY they were to make! Not to mention, so delicious! They’re a win-win during the busy holiday baking season, or any time of the year 🙂
Thank you so much Pina! I am so happy to hear you loved them!!!
Not sure i nailed it but will definitely try again because they’re soooo good and quick to make!
I SO appreciate your dedication Catarina!!! You got this!!
This is a yummy no-fuss easy recipe. The cookies always come out delicious. I have substituted almond extract for vanilla, and it was really good!
So good to know! Thank you so much Shevi!
Hey.. I was wondering if you could add a metric options for the recipes, as it would be easier for some of us.
I can look into that! Thanks for your comment!
I tried this recipe quite a few times. But i failed after getting perfect cookies twice. I don’t seem to get what’s wrong. They’re turning flat and brown but not burnt. The ingredients are equally measured then what’s wrong?
Hi Maham! Thank you so much for making these cookies! What makes the crinkly tops is not the ingredients measured but how you make the recipe. The eggs work better if they are at room temperature and they have to be whipped really well. If they aren’t whipped long enough, there isn’t enough air incorporated into the batter then the cookie will be flat. I hope this helps! Thank you so much for leaving a comment!
can i freeze the cookie batter to bake the next day? im afraid that after freezing the air bubbles will be gone and affect the overall texture
yes you can freeze it!
These are amazing!!! I took them out of the oven and went I came back they were all eaten!!!!!!! Now making a second batch hahaha
AHHHHHH I am SO happy to hear that! I mean shame on them for stealing all the cookies but so happy everyone loved them haha! Thank you so much for your 5 star review!!
Can I use self-raising flour. Leave out the salt and baking soda?
I haven’t tried that but if you do let me know how it goes!
Do not make this recipe as is. You Must double it! These are absolutely amazing! They are the perfect mix of a cookie and a brownie. One of the best cookies I’ve made in a long time 🙂
THANK YOU DEIDRE! So appreciate your comment and review! Thank you so so much, I am so happy to hear you love them YAY! You made my day <3
These cookies were fantastic! Doubled the batch and made them for friends who just had a baby and other friends who were in an accident – they brought everyone a little relief and cheer 🙂
Thank you Chelsea! I hope your friends are doing okay!! So appreciate you making these and so happy to hear you loved them yay!
Can I leave out the coco powder, since there’s already melted chocolate??
Hi! I don’t recommend leaving it out, otherwise the cookies wont bind together as well.
These are so easy and DELICIOUS! I’m a brownie lover so was a little skeptical that they would have the same flavor and texture (somewhat) as brownies. This recipe nailed both!
YASSSS Thank you so much Alexandra! That means so much to me yay! I am so happy you enjoyed them!!! XO
Can I use oat flour?
I havent tested it with oat flour but if you try it let me know!
I made these GF by subbing a gluten free flour blend 1 for 1. They didn’t come out looking as pretty or crinkly even though I beat the heck out of the eggs, but they were still crispy and chewy and totally delicious. This picture makes my heart sing, and I will definitely make them again (with a darker cocoa powder next time) and try to get them a little closer to Sam’s level of perfection!
Thank you SO much for making these Sam! I am so glad they still tasted delish!!
Very quick and easy, took me under an hour to have freshly baked cookies. I used a 3-tbsp ice cream scoop because I didn’t have a smaller scoop and they turned out fine. Tops were crinkled and brought me great joy.
YAY Athena! I am so happy to hear that, thank you so much for your comment and review!!
So yummy!! I made these for other people and didn’t think they would be my thing. I was so wrong! The perfect balance between cookie and brownie.
Thanks again Lauren for such a great review, so happy you enjoyed them!
OMG THE BEST COOKIES EVER!!
Thank you so much Sam!!!!
I love your website so much. I love baking but decided what to make is legit where I lose interest. Your site is set up so well. I knew I wanted to make cookies and I knew I wanted something chocolatey. When you find a recipe that requires your fulfillments without sifting through a whole website, you’re already in a good place. But then, I made these and they’re actually sick! (the good kind)!! Thanks so much!
Thank you so much Talya! I’m so glad you made these and loved them!!
I don’t have a stand mixer. What could I use instead of a paddle attachment? Would a hand mixer work alright?
Yes, a hand mixer works too!
This was an amazing recipe! Couldn’t get enough, and nailed it on first first try – shiny top and beautiful cracks, great firm yet fudgy cookies!
Liked it so much I doubled the recipe in its entirety – and that’s where they turned floury. Definitely still whipped the eggs until they were paler than my first try, even. They still cracked (smaller cracks), but they burnt more easily, were flatter and had zero shine. Should I have adjusted the proportions differently?
Hey Renu! Thank you so much for your sweet comment! I think this recipe is just better made by the batch. The eggs really need to be whipped like crazy if you double it!
So so good & easy to make. They taste like the crispy chewy edges of a brownie. All of my friends inhaled them!
Yay thanks Liz!!! Thanks for making these, so happy everyone loved them!!
Any specific directions on how to tell when they are done? And how they should cool? (On the pan? On a wire rack? On the pan and then transferred?). Thank you!
Hey Kelly! Great q’s! I have never baked them over 10 minutes, they should have a crinkled texture on top. To cool them, leave them on the rack for 10 minutes then transfer to a wire rack :). Thanks for making these!!
Excellent recipe and tips! Thank you for explaining everything! I’ve baked this recipe 5 times now the cookies are so good.
So happy to hear that Dorsie! Thank you so much for your sweet comment and your review!
I want to make the cookie dough in advance and bake the next day. I’m wondering if that’s okay since you mentioned the dough doesn’t need to be chilled.
I didn’t mean to give the recipe 3 stars. Sorry.
Thank you SO much Denise! Appreciate you coming back 🙂
Honestly I would just make them right before, the batter only takes 5 minutes to put together, they were not tested with being chilled so I cant say whether or not they will come out the same. Thanks for your question!
This is not a keto recipe. So 😢😢😢
Nope, but thanks for the rating!
All time favorites!! I make them all the time, there’s just something about them!
OMG YAY THANK YOU!
Do I need to adjust recipe for high elevation? I live in AZ in the mountains at 4600 feet. Thank you so much and look forward hearing from you. Super excited to try the cookies.
Hi Dana! I have only baked these where I live in Florida, but I would take away 1 tbsp of the sugar, then increase the temp to 375 and only bake for 8 minutes. Hope that helps! Remember to whip the eggs for 5 mins!
Just made the cookies and they are wonderful!! I beat the eggs for the whole 5 mins and baked for 7. Will definitely be making again. Thank you so much!
HOORAY so good to know they work at high altitude! Thank you so much for making them and letting me know! Enjoy!!
They taste good but are super light brown and the bottom is a little meringue looking. Not sure what I did wrong
Hey Jessica! I’m not sure why they would be super light, it could be the chocolate that was used, or that they were whipped too long. Glad they still tasted good!
Do you think it would change the outcome if I added walnuts to the batter?
Hmm I havent tried it but The walnuts could affect how the cookies bake. If you make them I would chop them up small and see how that works. Please let me know!
Made these cookies for my family and they were a hit!! So fudgy and delicious!
YAY thanks Jamie!! So glad you loved these <3
Do you think I can use milk chocolate in place of semi sweet chips?
I havent tried it but I dont see why not!
My two granddaughers just made this fantastic cookie/brownie and we will be serving these after Christmas morning breakfast of Italian frittata . The family will all love this treat. Very Unique and they came out perfect.
Merry Christmas Sherri! I am so honored to have my recipe be a part of such a special time. Thanks for coming back and leaving a 5 star rating and review! Happy New Year!!
I made these and had co-workers as official taste testers. This was a crowd favorite cookie. I used premium coco chips from Aldi which are only availabe in Holiday time. ( I stock up on bags). Thank you and will keep in my file for later use thoughout the year.
AHHH YAY! Thank you so much for making and sharing this with your co workers, I am so glad they loved them! I appreciate it so much that you came back to leave a rating and review!!! So glad you loved them! Happy holidays!!
I really enjoyed these. I’m curious how different they are from the crinkle cookies people roll in powdered sugar before baking. I saved your recipe and another for that type of cookie and it seems the main difference is theirs used far more cocoa powder and no chocolate chips. This is a long way of asking if you think your recipe would work rolled in powdered sugar?
Haha yes! I do it all the time, just roll them around in powdered sugar and bake as usual. So happy you liked these cookies, thanks so much for making them and coming back to leave a star rating! It always makes my day.
Awesome, thanks for the reply. I preferred your recipe because, most importantly, it tastes great, but it also seemed more manageable to work with. The other was so sticky, maybe because yours uses butter vs oil.
Happy to hear! Let me know how it turns out!!
i made these last week kind of paying attention because they said 20 minutes. they came out unreal. we ate them all. i made them again in a double batch and followed the recipe precisely. they are SUPERB. these brownie cookies are the perfect combination of the corner piece and warm center piece. brilliant. we have baked a couple each day to enjoy and love them. a new fam favorite. thank you
OMG this makes me so happy!! I’m so glad you love these cookies. Sometimes you just need a good cookie ASAP!!! Thank you so much for leaving your comment and 5 star rating!!!
I made these on a whim and forgot I didn’t have butter, I used margarine and the bottoms turned out black 😭 next time I’ll stick to the recipe and use butter. I’m hoping I can salvage them somehow but it’s not looking promising. Easy recipe to follow (as long as you have the correct ingredients).
Ahh Margaret! Thanks for letting me know! I hope you can try them again with butter!
Look so yummy. Glad I read the comment about making one batch at a time as I was going to double it. Wondering if I could substiture melted chocolate chips for the chocolate. Thanks so much.
Yes sure! Just make sure they are totally melted! Enjoy!!
I’ve made the recipe three seperate times, but for some reason when i make it with the normal amount of butter the cookies come out hard, dry and burnt! I had to make them super runny for the taste to come out correctly. Any suggestions??
Hey Kasie! Are you sure your oven is on the correct settings? Sometimes ovens are calibrated well or there are hot spots in the oven that bake faster. I would get an oven thermometer to make sure your temp is right and make sure you are baking the cookies on the lowest rack in the oven. The butter wouldnt have anything to do with making them hard, dry, or burnt- thats more a baking time/temperature problem. I hope this helps!
Wonderful recipe!!! Made me so happy when I checked the oven at the 7 minute mark and they had the crinkle top 🙂 in case anyone is wondering whether you can make them dairy free, I used earth balance STICKS in place of the normal butter and they came out perfect with shiny crinkle tops! I still used normal eggs tho. I haven’t tasted them yet but I’m sure they will be great considering they look and smell amazing, just came out the oven. I was nervous trying another recipe bc I made some the other day and we’ll it wasn’t the best but this recipe was great! I halved and it made 6 large cookies 🙂
WOHOOOO This is awesome thanks Abby! I love using the Earth Balance sticks instead of the tub too! So glad you loved these thanks so much for letting me know and the 5 star review!
Delicious recipe! Turned out perfectly. As someone who stubbornly mixes everything by hand, I had to prove the haters wrong and let any other readers know that you absolutely *can* whip the eggs and sugar by hand and you *will* be able to achieve the perfect crinkle tops just fine with a bit of elbow grease and persistence. My trick is to pop the bowl in the fridge when my arm needs a break because chilling the fat in the butter makes for a light and airy product that can achieve more volume and better hold its shape.
YAY thats Gina for your detailed comment and 5 star review! So happy you were able to get those crinkly tops with a whisk! Way to go!
I have been looking for a chocolate brownie cookie recipe that turns out like these. They are softer in the center, crackly on top and slight crisp on the edges turned out perfect! I’ll be making a double batch of these again!
YAY Kim! Thank you so much for letting me know! Soo happy you love them! Thank you so much for your comment and 5 star review.
These came out perfectly the first time and they were delicious!! I’m about to make them again right now.
YAY thank you so much Jackie! So glad to hear that!!
Amazing recipe, thank you so much! I made it three times, and weirdly enough, only the first time was successful lol. The other two times the cookies turned out like cake instead of fudgy, any ideas why that happened? I think I did everything the same way as the first time.
Hey Evi! So happy you love this recipe yay! Weird that the other two times it was more cakey- it could be because there was too much flour those times. Even a little bit more than the recipe calls for can alter it- I like to weigh my ingreidents with a kitchen scale for the most accurate measurements!
Sami first followed the directions and this recipe takes about 1 hour start to finish. The cookies didn’t spread and I think your measuring is off. All recipes should include grams for accuracy
Hi Kat, you can find the metric ingredients by clicking the “metric” button underneath the ingredient list. These should no way take an hour from start to finish, the batter is thin and more like a brownie dough then cookie dough. Im not sure what went wrong here but many people have made this recipe with success which you can see from the ratings and comments. Thanks anyways for trying them out.
We loved these! They turned out amazing and had the crinkle top with my better baking sheet. (Sheet pan size) I beat them for 4 minutes and they were so easy and turned out very soft.
Thanks Becky!!! So glad you loved them! Thank you so much for the 5 star review!!
I followed the recipe exactly but the cookies turned out flat. Texture is great, not crispy, top is crinkly. There are no metric measurements so I simply spooned and leveled the flour. For the record, the measured flour weight turned out to be 361 grams. First batch I baked on silicone baking mats. Second batch I chilled for 30 minutes then baked on parchment paper. Cookies were identical. When I mixed the eggs and sugar the mixture was doubled in volume and I was very careful to not over-mix when adding the chocolate/butter mixture then flour. Is it possible there was too little flour? Metric measurements would help. Also, the chocolate/butter mixture was warm, not hot, nut definitely above room temperature. Could that have contributed? Thank you.
Hi Edwin! Thanks for trying these cookies! I know its a little hard to see but there are metric measurements in the recipe card. Under the ingredients there is a line that says US customary and Metric in bold. If you click on the metric, the metric ingredients will pop up. Since there is only one cup of flour used for this recipe- the standard is 125 grams. So if you used 361 grams of flour that would be way too much. The chocolate and butter mixture is ok if its warm. I think its just that there was way too much flour in the recipe. Hope you can try these again!!
That was a typo, sorry. The actual flour weight was 161g! Wouldn’t too much flour inhibit spread? I made another batch; this time i used 125g flour but also added 1/8t baking powder (in addition to the baking soda). I know I shouldn’t tweak more than one variable at a time but I also added 45g chopped pecans (love nuts with chocolate) and 1/2t espresso powder (to amp the chocolate flavor). The resultant spread was about 75% of the first attempt – average 2-3/4″ diameter per 1 ounce cookie – and the taste is excellent! Thanks for a great recipe to add to my collection!
Those additions sound great! So happy you gave these another try and liked them!!
hi!!
i want to make your brownies cookies, but before i do that i have a question: could you explain please why you use butter and not oil?
i’m wondering because when i make brownies i use oil, and they get super fudgy because of it (i think).
so if i’ll use butter here, will it be less fudgy then? how will butter affect the batter compared to oil?
thank you <3
Hi! I always make my brownies with butter because it gives the brownies a better taste. The butter is melted so it acts the same way as oil does in terms of fudginess. They are also still super fudgy because there isnt a large amount of dry ingredients in the recipe. Please let me know if you make them!
These Cookies turned out great. I substituted half the sugar for brown sugar, added expresso powder, and added chopped walnuts to the batter! I made sure not to add too much flour as well. My cookies didn’t spread too much and had a perfect crust to them. Thank you for the recipe!!
YAY sounds delicious!!!
Hi I haven’t made them yet, but i was wondering if you can skip the chocolate chunk step, will the recipe still work?
hi, you need to add in the chocolate chunks for it to work 🙂
I recently made these for a family event and they were a HUGE HIT! I had to refill the tray multiple times and people are asking to order trays of them for Christmas?! I sat in front of my oven door with my fingers crossed chanting, “Please crackle, please crackle” and all my egg whipping paid off! So crackled and beautiful. These turned out sooo well in fact, that I now have a request by my 10 year old nephew to turn this recipe into a CAKE for his birthday next month. He previously requested that his mother make him a brownie cake but after one of these, he turned to Auntie, hahaha. I love to bake but I’m no good at the science of it, especially cakes. So, I’ve desperately and gratefully come to you asking for recommendations on how to tweak this recipe into cake form. Thank you!
Aww Rachel this is so sweet!! Im so glad everyone loved the cookies- such a lucky nephew you have! It would be hard to turn this cookie into a cake, and I havent tested it out so I don’t have a recipe for it BUT you can take my brownie cake recipe– make it in 2 6″ pans, then frost with this chocolate fudge frosting, then make the cookies and stick them on the cake as decoration! Lemme know what you think!
Oh this looks perfect! It’s not until mid November but I will definitely comment on the recipe and let you know how it goes! I appreciate it so much. You’re a lifesaver!
Today was the big day! The cake was such a hit! No one could believe I made everything myself as I’ve never tried to bake a cake. The recipe was so user friendly! While I have been building my baking experience lately, cake and frosting is a whole new domain. Thank you so much for your help!
YAYAYAYAY this makes me so happy! Look at you go! Thank you so so much for letting me know!I hope they were all super impressed!