Description
These 20 Minute Fudgy Chocolate Brownie Cookies combine the chewy, fudgy texture of a brownie with the convenience of a cookie. They feature a shiny, crinkled top, are packed with rich chocolate flavor, and require no chill time. With simple ingredients and quick preparation, they are perfect for a delicious treat in under 30 minutes.
Ingredients
Chocolate Mixture
- 1/4 cup (56.75 g) unsalted butter
- 4 ounces (113.4 g) semi-sweet chocolate (about 1/2 cup)
Wet Ingredients
- 2 large eggs
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Melt butter and chocolate: In a microwave-safe bowl, melt 1/4 cup butter and 4 ounces semi-sweet chocolate together in 30-second intervals, stirring in between, until smooth. Set aside to cool slightly.
- Beat eggs and sugar: In a separate bowl, beat 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract using a hand or stand mixer fitted with the whisk attachment at high speed for 3-5 minutes until the mixture is light, airy, and fluffy. This aeration is crucial for the crinkly tops of the cookies.
- Combine chocolate mixture: Gently fold or mix on low speed the melted chocolate and butter mixture into the egg and sugar batter until fully combined.
- Add dry ingredients: Sift together 1 cup flour, 1/4 teaspoon kosher salt, 3 tablespoons cocoa powder, and 1/8 teaspoon baking soda. Gradually add these to the wet mixture and mix until just combined. The resulting batter will be loose, resembling brownie batter rather than traditional cookie dough.
- Scoop dough onto sheets: Using a mini ice cream scoop or small spoon, place dollops of dough onto the prepared cookie sheets, leaving about 2 inches of space between each to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10 minutes. The cookies should develop characteristic crinkles on top and have crisp edges.
- Cool cookies: Allow cookies to cool on the pans for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not skip whipping the eggs and sugar thoroughly; this step creates the perfect crinkle tops.
- The batter will be loose and more like brownie batter, which is normal and key for the fudgy texture.
- Use parchment paper for easier cleanup and to prevent sticking.
- Let the cookies cool on the pan first so they set properly before moving.
- For a richer chocolate flavor, you can use a mix of semi-sweet and bittersweet chocolate.
