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!
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.
Notes
If the cookies don't come out with the crinkle tops it's because the eggs were either too cold or not whipped well enough. The eggs need to be whipped for 3-5 minutes. Try again, you can do it!!
Store them in an airtight container or zip top bag for up to 5 days.
Serving: 1cookie, Calories: 103kcal, Carbohydrates: 15g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 19mg, Sodium: 36mg, Potassium: 47mg, Fiber: 1g, Sugar: 10g, Vitamin A: 81IU, Calcium: 7mg, Iron: 1mg
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