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.
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.
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.
Sooooo good!
Thank you for the 5 stars Lyn!
Love love love!! These turned out incredible. They taste like a fudgy yummy brownie cookie. My husband and I just love them so much. I will for sure be saving this recipe and making them again very soon.
YAY! Thank you so much Ellie! So glad you both love them!
My 13 year old daughter wanted brownies for two days so I told her to go check on Pinterest for a recipe. Last night she found this recipe and was all excited that they look like brownie cookies. She whipped them up pretty fast and they turned out sooooo GOOD!!!! She made them with gf flour and they are so yummy!
Wow yay thank you so much for letting me know Jessica! Im glad to hear it works with GF flour too! Tell your daughter thank you from me please!
Thanks so much for letting us know these work with gf flour. I’ve been scrolling through the comments hoping someone would have tried that already! I want to make them this weekend for a party and they have to be gf (because I won’t bake anything I can’t eat! 😂). Thanks again!
Easy, yummy, kid approved, husband approved cookie! Made these just the other night and they were a hit! Only difference in mine and yours, is yours look a lot darker. I was going to upload a picture but I don’t see where I can. Either way, thanks for a great recipe.
Thanks Alisha! So glad the whole family enjoyed them!
Hi! Mine were a little on the sweeter side. I used semisweet milk chocolate + sweetened cocoa powder. I will switch to dark chocolate next time, although the recipe still mentions semisweet. Also, did you use unsweetened coca powder? Do you think this will make the difference?
Hi Fabiola- they were on the sweeter side because milk chocolate is naturally sweeter than dark chocolate and because you used sweetened cocoa powder. I only use dark chocolate and unsweetened cocoa powder for this recipe.
Mmmm – so simple and so good!
Yay Michele! I’m so glad you enjoyed them.
10 out of 10!! I made these for a birthday party and everyone loved them. I made a few changes- I used 2 eggs and 1 egg yolk, I did chill them, and I added 6oz of semisweet chocolate chips. Soooo good!
This makes me so happy Rebecca! I’m so glad everyone at the party loved them! Thank you so much for coming back and leaving a review!
Made these and enjoyed them A LOT.
Followed the recipe exactly as given, it was easy to work with and the extra tips were helpful.
I had a small issue with melting the chocolate and started to toss it to do it over but I stuck with it. They didn’t crinkle as much as pictured but I don’t believe those two things affected the taste because they were delicious and I loved that it did come out with a little crisp on the outside and fudgy on the inside.
This recipe is going to be made over and over.
I feel honored my recipe is repeat worthy Cheryl! What brand of chocolate were you using? When you make these again you’ll have to let me know if the melting goes smoother next time.
Not sure if I did something wrong but mine looked a bit lighter than the photo and spread lots but they were very good!
I’m so glad they still turned out super yummy Hannah! Was the batter lighter before you cooked it or did you mostly notice the color difference after baking?
Followed the recipe exactly but they turned out cakey and flat and were not crinkly on top idk where it went wrong
Hi, did you whip the eggs for while? If not they can turn out flat.
yup I did it for 5minutes on high speed
great cookies!! very soft and perfectly chocolatey, just like a perfect brownie. they were a bit thin but either way very delicious!
Jenika, It makes me so happy you loved these! Thank you so much for coming back and letting me know.
SO easy, SO good. Sprinkled some powdered sugar on top, fast & yummy!
AHHHHHH I am SO happy to hear that! I hope you’ll make them again soon!
I tried making these cookies and followed the recipe exactly. I beat the eggs and sugar for 5 minutes with a hand mixer and the cookies turned out like a bread consistency. Very disappointed.
Hi, that is so weird bc these are very thin cookies- did you measure your baking soda correctly? The only way these would be more bread like is if there was too much baking soda added.
These turned out amazing and so easy to make!!! Thank you so much 🙂
YAY Thanks so much Elise! SO happy to hear!
I made these today and they did not flatten at all. They’re kind of still in the same mounded shape. There ARE crinkles on the top, so I know I did that part right. I think they taste fine but they just don’t look the same. Did I do something wrong>
How did your batter look when you were scooping Julie? Was it super packed together or more loose? It should have been loose and not like a traditional cookie dough. Either way I am so glad it still tasted amazing! Thank you so much for coming back and letting me know.
Yeah i never get flat cookies no matter what recipe i use so tnx for the tip
I’m so glad it helped Dina!
AMAZING turn out perfect every time and are always loved not to mention how easy they are to make
Awww Lily you are so kind and I am so happy you got to enjoy these! Hopefully you’ll make another batch again soon!
Very yummy!!! Yes, you definitely need to whip the eggs, sugar, and vanilla for 5 min. I timed it and they were perfectly cracked. Size does matter for baking time. They won’t look like they are done, but they cook outside the oven on the baking rack and as they settle, they form a more brownie consistency. I baked for 12 minutes. These are truly brownies in cookie form!!!!
Oh my gosh Julie I love how exact you are with all of the timing. This is the sort of thing I love tracking too! I’m so, so glad it turned out well for you!
I made them with gluten free 1 for 1 flour and they cracked on top and tasted great!
Thank you so much for sharing this Joe! It’s so good to know that the gluten free 1 for 1 works for this too!
Made my first batch today and they came out perfect! Followed everything as instructed. Beat the room temp eggs for 5 minutes. Perfect brownie tops and the rims crunchy like the corner brownie piece. Awesome recipe, thanks!
Ok now I have to know Joseph are you a corner brownie person or love the gooey, soft middle? I love a crunchy brownie corner. Thank you so much for coming back and leaving a review. I’m so glad these turned out great for you too!
These are great! Made them this evening. Super easy and very chocolatey and sweet!! 💕
Thank you so much Patty! So glad you loved these!
I put 1/3 of the sugar so idk if the texture came out like in the recipe but it was absolutely amazing and i loved the texture it was so much like a brownie but even better! I also made one batch with a bit of espresso on it and one batch i poured espresso in the cracks after it was done and it came out super moist and delicious
The espresso in the cracks sounds AMAZING Dina!!! I’m going to have to try this!
I have now made these 6 times in the last week, with more demands on the deck. They are easy and delicious. You must try these!!
Best comment ever!!! Thank you so much for coming back to tell me how much you loved these!
These came out so delicious! My son and I make them all the time. One thing though, mine come out kind of flat. They’re still fantastic but I don’t know why they’re coming out flat. Any thoughts?
Hey Daniel! Thank you so much for letting me know! Im so glad you and your son love these! They are a flatter type cookie but if they didnt puff up at all then it could be that you needed a little bit more baking soda or that the eggs werent whipped long enough. Either way thank you SO much for the 5 star review and even more for choosing this recipe to make memories with your kid 🙂
Good
Thank you so much for coming back and leaving a review Keeley! Was there anything that would have made them better or easier to bake?
These were fun to make AND tasty. I didn’t have semi sweet chips but I used chopped up Hershey chocolate with a tiny bit of cocoa and it worked perfectly. It hasn’t even been a half hour and we we’ve already had 2 each reaching for a third lol
This sounds SO GOOD Sophia. What a great idea to pivot when you didn’t have chocolate chips on hand!
Loved it! I replaced the apa flour with regular whole wheat flour completely w/out changing anything else and it worked great! I tested the normal flour and whole wheat flour separately, and I found that the texture, width/ height, and looks are all the same, just the whole wheat flour makes you feel fuller faster. Mine turned out exactly as pictured and it’s delicious so I definitely recommend this recipe!
This is so great to know that the whole wheat flour works well too! Thanks for the tip Rab!
These came out perfect and delicious!
Yay Savannah! I’m so, so glad you loved these. Thank you so much for coming back and letting me know. You just made my day (and honestly the rest of my week too!)
I substituted butter for fairy cooking margarine and the chocolate for vegan chocolate cause of a dairy intolerance and they’re still incredible. People can’t believe they’re dairy free 😉 thank you!
This is so good to know Gaby! I love when people test dairy free version and let me know how it works so I can let others know too! Thank you so much for coming back and taking the time to share this.
Hi, I’m looking for a brownie cookie with the texture and bite of the edge of a brownie, just a slight bit of chew and mostly toothy crunch. This recipe looks promising, can you recommend any changes to c=achieve what i am trying to achieve? I also want to do som nuts 🙂
I think these would be super close to what you’re looking for Coco! They are super fudgy with the consistency of a brownie. It sounds like you might be looking for something a little crunchier than how my version turns out. I haven’t experimented with this, but you could try baking them a little longer to see if you can get that crunch or making the size slightly smaller. These are kind of hard to tell when they are done though so keep a close eye on them and you might want to experiment with baking them on separate trays at different times to see if you can get the timing exactly right.
Delicious and very fudgy!!!!! They tuned out great! I have since made this recipe so many times!
This comment just completely made my day! I’m so glad these turned out so yummy for you too!