Description
These 20 Minute Fudgy Chocolate Brownie Cookies combine the rich, intense flavor of brownies with the convenience and portability of cookies. With a crispy edge and a fudgy, chewy center, these cookies feature a crinkle-topped exterior thanks to the aerated egg and sugar mixture. Perfect for chocolate lovers seeking a quick and indulgent treat.
Ingredients
Scale
Main Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi sweet chocolate (about 1/2 cup)
- 2 large eggs
- 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 and Prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and for easy cleanup.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt 1/4 cup unsalted butter and 4 ounces semi sweet chocolate together by heating for 30 seconds at a time, stirring in between until fully melted and smooth. Set aside to cool slightly.
- Beat Eggs and Sugar: In a separate bowl, use a hand mixer or stand mixer fitted with the whip attachment to beat 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract on high speed for 3 to 5 minutes. The mixture should become light, airy, and pale in color, which is crucial for the cookie’s texture.
- Combine Chocolate Mixture: Gently fold or mix the melted chocolate and butter mixture into the egg and sugar mixture until fully combined, using either a spatula or the mixer at low-medium speed.
- Add Dry Ingredients: Sift and then mix in 1 cup all purpose flour, 1/4 teaspoon kosher salt, 3 tablespoons cocoa powder, and 1/8 teaspoon baking soda. Stir gently until just combined; the dough will be loose and resemble brownie batter rather than a firm cookie dough.
- Scoop Dough onto Baking Sheets: Using a mini ice cream scoop or small spoon, drop spoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 minutes. The tops should develop chocolatey crinkles and the edges will be crisp while the centers remain fudgy.
- Cool: Let the cookies cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not skip beating the eggs and sugar thoroughly; this step is key to achieving the classic brownie cookie crinkle tops.
- Use a mixer rather than whisking by hand for best aeration results.
- The cookie dough will be quite loose and similar to brownie batter, so don’t expect traditional cookie dough consistency.
- Spacing the dough balls properly prevents cookies from merging into one large cookie.
- If you prefer a more cake-like texture, bake an additional 1–2 minutes but watch carefully to avoid drying them out.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: fudgy chocolate brownies, brownie cookies, quick chocolate cookies, chocolate crinkle cookies, easy dessert recipe
