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.
Just made them! They look good and have crinkles. They are so much lighter in color than yours though! Waiting for them to cool!
Good recipe! I made a gluten free version using my blend of rice, cassava and potato flour. Quick and easy! Thank you.
So glad it worked Jenny, thank you so much for letting me know! Thank you for the 5 star rating too, yay!
Love this recipe! Easy to follow and turned out great! My cookies look a little bit lighter in colour than the picture but I’m not sure that means anything. Was asked to bake something for a bake sale and these were a great last minute option! Delicious!
YAY! Thank you for choosing this recipe to make for the bake sale! I dont think the color will change the taste either. So appreciate your 5 star rating! Happy holidays!!
This brownie cookie recipe is perfection. Thank you! Made 4 batches of it for a cookie exchange and they were loved by all! I made it just as the recipe directs except made them slightly larger and yielded 21 per batch instead of 24. I used dark alkalized cocoa for that rich brownie taste and colouring. Beautiful crinkle top! So good. Saving this one for sure!
AHH Amanda, thank you!! I am so happy you loved them! I could eat all 4 batches on my own so good move to make them larger haha, thank you so much for the 5 star rating!
It’s reassuring to see a well-seasoned baking sheet in use during your video — a sure sign of an expert baker. New pans are all-show, well-loved pans are all-go. Cheers to you and yours from way up north in Michigan.
Thank you so much David! Ha yes, lots of love and baking goes into these pans. Appreciate your comment and 5 star rating, thank you!
Looking forward to making this! Question – I have confectioners sugar, dark brown cane sugar and turbinado cane sugar at home. Could I use either?
I dont recommend it im sorry!
I love this recipe Sam! Even tho I didn’t get the crinkles (the eggs were too cold) they still taste amazing and they’re so simple. I’ll be sharing this recipe with friends. 🥰I dusted mine with some powdered sugar ❄️
Thank you so much Josie!! Ahh what is it about the crinkles that makes them so 🤩! Thank you so much for the 5 star rating and for telling me how you like them!
Great recipe! Easy and delicious. My teenage boys devoured them!
Getting the teenage boy seal approval feels huge Angie! I’m so happy your family loved these.
Probably one of if not the best cookie batches I have ever made! Thank you for such an amazing recipe!
WOW Brooke – what a compliment! You just completely made my day. I’m so glad these turned out so well for you and hopefully you’ll be able to make them again soon!
Can you add chocolate chips?
This is such a yummy idea! I haven’t personally tested adding chocolate chips to this recipe so I can’t say how it might impact the texture, but you should be ok to add a few and see how it goes. Adding too many into the recipe might impact the texture which is important on this one. If you give it a try will you let me know how it goes?
Awesome, really crunchy and sweet. They are perfect! They came out a little raw at first though. So I put them in my oven for a little bit longer.
Sometimes our ovens are different, so yay! Thank you so much for the 5 star rating, so glad you liked these!!
Super easy to make.
Question: the first pan I put in the oven turned out perfect, but the second and third were dry and not shiny. The dough got thicker as it sat waiting to get baked. Is there a way to abbot this? It was all the same batch.
Thank you!
Hi Dawn, you may have had to re mix the batter before putting the cookies in. I would wait next time to drop them onto the baking sheet right before you bake them and not let them sit, and re mix the batter before scooping if you cant bake them all at once.
OMG Delish! it works with brown sugar too!
So good to know, thank you Maria!
Made these today…love them very easy
Thank you so much Michele!!!
Made this recipe twice, first time I didn’t use room temperature eggs or cool down the chocolate mixture, they tasted good but the texture and yield wasn’t quite right. The results were fabulous the second time, taking into consideration the notes. Thank you for this amazing recipe!
Awww Connie! You just completely made my day! I’m so happy you loved these!
So yummy! Next time I will double this recipe maybe even triple it.
Wohoo! Thank you so much Breanna!
Wholly fudgy cookie batman! These were so good warm with milk. I got the crinkle top but it didn’t come out shiny but that’s ok. Well definitely make again! I also made them smaller than the picture because I didn’t have a mini ice cream scoop so I will try to make them bigger next time. Thank you for this recipe!
HAHA cracked up reading this, thank you! So glad you liked these, minis sounds so good too!
Awesome and super easy. Added chocolate chips to the top before baking.
Yay, so happy to hear that! Thanks a bunch for trying the recipe and taking the time to leave a comment. It truly means so much to me!
So easy and delicious! Everyone loved them!
Yay Grace! That makes me so happy to hear. I’m so glad they were a hit. Thank you for trying the recipe and for taking the time to leave a comment!
These are so dang good! O ended up baking mine for about 13 minutes, but I probably made bigger mounds than called because I don’t have a mini ice cream scoop so I just eye balled it. That we’re delicious! I doubled the recipe and I’m glad I did!
So happy to hear you loved them katie ! Eyeballing works just fine – especially when the result is delicious. Doubling the recipe was a smart move. I usually double up on these too so that my family has extra to share. Thank you so much for giving it a try and for taking the time to come back and share!
I made these GF by changing to GF All-Purpose flour. I also had a problem with the cup to grams conversion so I used the cup measures. Having said all this, the cookies looked like your photos and the taste past the family test. They were fantastic!!! Thank you very much.
Wohoo thanks for letting me know Bob! So glad they turned out perfectly for you. Thanks so much for the 5 star rating!
Excellent! So chewy and fudgy! ( A quick way to reach room temperature eggs is to place them in very warm water in a bowl for about 5 – 10 minutes. )
Thanks for this recipe – will definitely make again, and I agree you should make a double batch, they’re so good, they won’t last long 🙂
Thanks Karen! Yes, such a great tip for getting your eggs to room temp! So glad you enjoyed the cookies!!
yummy and had actually had a crackly shiny top!!! 😀
WOHOOOO we love to hear it thank you!
Well I was disappointed. I whipped for 5 min. and followed the recipe. They just stayed in a heap and didn’t spread out. Not sure what happened. At least they can be eaten but don’t resemble your picture.
Hi Jan, im not sure what happened here but if they didnt spread out then it’s likely that there was too much flour added to the batter. Did the batter look loose when you were dropping it onto the baking sheet? If not then you added too much flour.
I have now made these cookies many times and they have always turned out great, except the one time I didn’t set a 5 minute timer for beating the eggs (they were still delicious, just not crinkly). Now I make sure and beat the eggs for a full 5 minutes every time and they are great! I recently started added white chocolate chips at the very end and that adds an extra special touch. I recommend!
Thank you so much for this Katie! White chocolate chips sound amazing added to these, will have to give that a try!
Love how quick these are to make. And so so yummy!
Thank you so much Holly!
A wonderful recipe! People asking for metric may need to check what a tablespoon is in their country. In the USA a tablespoon is 3 teaspoons, and many other countries UK Australia Canada South Africa not sure where else… A tablespoon is 4 teaspoons.
I didnt know that, thank you Margaret! I will add in the metric for tsp and tbsp going forward. SO glad you enjoyed the cookies, thank you so much for making them and for the 5 star rating!
Hello!
I just made these cookies and the taste was absolutely delicious. However, when I scooped them on the baking sheet, they were immediately spreading. They didn’t hold their shape like in your pictures. This was odd since the batter was thick after mixing.
Then when they were baking you can see the cracking, but after they were pulled and cooled, that distinct feature went away.
In addition, the bottoms look like they are missing some of the cookie (almost like what happens when you take cookies off of the cookies sheet while warm and some of the cookie stays stuck on the baking sheet.)
The inside is soft (although SLIGHTLY dry) and the edges are really crispy.
I’m not sure what I did wrong. Thoughts?
Hi Rosie!, thank you so much for making these and for your detailed feedback- I really appreciate it! A couple of things come to mind that could explain what happened:
* Spreading right away: If the chocolate butter mixture was still a little too warm when you added it, it can loosen the batter and cause spreading. Letting it cool to almost room temp before mixing usually helps.
* Crinkles disappearing: This usually happens if the eggs weren’t whipped quite long enough. The extra air helps the cracks stay visible after baking. Did you whip for a full 5 minutes?
* Cookies sticking on the bottom: This can happen if the cookies are moved off the baking sheet too soon, or if the baking sheet wasn’t fully lined. I always recommend parchment paper and letting them cool on the pan for at least 10 minutes before transferring.
* Slight dryness: These cookies are very sensitive to bake time — even an extra minute can dry them a little. I’d suggest checking them a minute or two earlier next time.
Every oven is a little different, so sometimes it takes a batch to figure out the sweet spot. I hope you’ll try them again, the shiny crackly tops and fudgy centers are worth it!
This recipe is such a hit! Never get away with eating just one cookie…
HAHA never! But im not mad about it haha
This was a very easy to follow and the cookies were a hit with my kids!
YAY! All about the low effort but still delicious for the kiddos. Thanks for the 5 star rating!