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Fudgy Chocolate Brownie Cookies

Fudgy Chocolate Brownie Cookies That You Can Whip Up Fast

These 20 Minute Fudgy Chocolate Brownie Cookies will satisfy your sweet cravings with a delightful chocolatey goodness.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/4 cup Unsalted Butter Provides richness and moisture; use unsalted for better control of seasoning.
  • 4 ounces Semi-Sweet Chocolate Offers deep chocolate flavor and fudginess; chocolate chips can be used as an alternative.
  • 2 Large Eggs Provides structure and moisture; ensure they are at room temperature for optimal mixing.
  • 1 cup Granulated Sugar Adds sweetness and contributes to the shiny, crinkle top; brown sugar can be partially substituted for a deeper flavor.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor profile; substitute with almond extract for a different twist.
  • 1 cup All-Purpose Flour Provides structure to the cookies; for a gluten-free option, use a 1:1 gluten-free flour blend.
  • 1/4 teaspoon Kosher Salt Balances sweetness and enhances flavors; table salt can be used but in half the amount.
  • 3 tablespoons Cocoa Powder Intensifies the chocolate flavor; dark cocoa powder can substitute for a richer taste.
  • 1/8 teaspoon Baking Soda Helps the cookies rise slightly; ensure it’s fresh for optimal leavening.

Equipment

  • Mixing bowls
  • Electric mixer
  • Microwave-safe bowl
  • Baking sheets
  • parchment paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a microwave-safe bowl, combine unsalted butter and semi-sweet chocolate. Heat in 30-second increments, stirring until smooth. Allow to cool slightly.
  3. In a separate mixing bowl, beat the eggs, granulated sugar, and vanilla extract together until frothy, about 3-5 minutes.
  4. Fold the cooled chocolate mixture into the beaten egg mixture until combined.
  5. Sift in flour, cocoa powder, salt, and baking soda, folding gently to combine without overmixing.
  6. Using a cookie scoop, drop portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 minutes. Cookies will puff up and have a shiny, crinkled top. They may look underbaked in the center.
  8. Cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 6mg

Notes

Ensure eggs are at room temperature for better whipping. Don't overmix to maintain fudginess. Use fresh baking soda for optimal results. You can experiment with add-ins like nuts or extra chocolate chips.

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