Description
Delight in these 20 Minute Fudgy Chocolate Brownie Cookies, a perfect blend of rich, gooey brownie texture with the convenience and fun of a cookie. With a melt-in-your-mouth fudgy center and crinkly, crisp edges, these cookies are ideal for chocolate lovers seeking a quick and easy indulgence.
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 extract
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: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the 1/4 cup unsalted butter and 1/2 cup semi-sweet chocolate together by heating for 30 seconds at a time, stirring in between until completely melted. Set aside to cool slightly.
- Beat Eggs, Sugar, and Vanilla: In a separate bowl, use a hand or stand mixer fitted with the whip attachment to beat the 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract on high speed for 3 to 5 minutes until the mixture is light, airy, and fluffy. This aeration is essential for creating the cookie's crinkly tops.
- Combine Wet Mixtures: Add the cooled melted chocolate and butter mixture to the whipped eggs and sugar. Mix until fully combined using a spatula or the mixer on low to medium speed.
- Add Dry Ingredients: Mix in the 1 cup all-purpose flour, 1/4 teaspoon kosher salt, 3 tablespoons cocoa powder, and 1/8 teaspoon baking soda until just combined. The dough will be loose and resemble brownie batter rather than typical cookie dough.
- Portion Cookies: Using a mini ice cream scoop or small spoon, drop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 minutes. The tops should develop characteristic crinkles and the edges will become crisp.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes to set, then transfer to a wire rack to cool completely.
Notes
- Use a mixer to beat the eggs and sugar to incorporate air for the best crumb and crinkly top texture.
- Do not overmix the dry ingredients to keep the cookies tender.
- Spaces cookies well apart on the tray as they spread significantly during baking.
- Cooling cookies on the baking sheet helps them set properly without breaking.
- Store in an airtight container at room temperature for up to 3 days for best freshness.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
