Description
These 20 Minute Fudgy Chocolate Brownie Cookies offer the perfect combination of a brownie’s richness and a cookie’s portability. With a soft, fudgy interior and crisp, crinkled edges, these cookies are easy to make and satisfy any chocolate lover’s craving. Ready in just 20 minutes, they’re ideal for quick baking sessions and guaranteed to impress with their deep chocolate flavor and chewy texture.
Ingredients
Chocolate Mixture
- 1/4 cup unsalted butter
- 4 ounces semi sweet chocolate (about 1/2 cup)
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 1 cup all purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F and line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Melt butter and chocolate: In a microwave-safe bowl, melt the unsalted butter and semi sweet chocolate together in 30-second intervals, stirring each time until fully melted. Set aside to cool slightly.
- Beat eggs, sugar, and vanilla: In a separate bowl, use a hand or stand mixer with a whip attachment to beat the eggs, granulated sugar, and vanilla bean paste on high for 3-5 minutes until the mixture becomes light, airy, and fluffy—this aeration is key to the cookie’s texture.
- Combine chocolate mixture with wet ingredients: Slowly mix in the cooled butter and chocolate blend to the beaten egg mixture until fully incorporated, using a spatula or low to medium mixer speed.
- Add dry ingredients: Gradually add the all-purpose flour, kosher salt, cocoa powder, and baking soda to the wet mixture. Mix on low speed or fold by hand until just combined. The dough will be loose and resemble brownie batter more than cookie dough.
- Portion the dough: 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. Look for crinkled tops and crisp edges as indicators they’re done.
- Cool and serve: Let the cookies cool on the baking sheets for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not mix the eggs by hand; using a mixer is important to incorporate enough air for the shiny, crinkled tops.
- Use parchment paper to avoid sticking and help with even baking.
- Make sure the melted butter and chocolate mixture is slightly cooled before adding to eggs to prevent scrambling.
- These cookies are best eaten the same day but can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
