20 Minute Fudgy Chocolate Brownie Cookies
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- 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. 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!
- 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.
- 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.
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.
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
- 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
- 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.