20 Minute Fudgy Chocolate Brownie Cookies Recipe

There's nothing quite like the rich, fudgy taste of chocolate brownie cookies when you're craving a quick chocolate fix. These decadent cookies have a perfectly chewy texture with a soft center, combining the best of both brownies and cookies in every bite.

I first discovered this recipe when I wanted brownies but didn’t have the time to bake a whole batch. In just 20 minutes, you can have a plateful of warm, chocolatey cookies that taste like they came from a bakery.

Why You’ll Love These 20-Minute Fudgy Chocolate Brownie Cookies

Get ready to meet your new favorite treat. These brownie cookies are here to satisfy your chocolate cravings without taking up much time in the kitchen.

First of all, they’re incredibly quick to make. With just 20 minutes from start to finish, they’re perfect for those last-minute dessert needs or a late-night snack craving.

They’re a perfect mix of fudgy brownie and chewy cookie. Imagine biting into a soft, rich cookie that’s just as gooey as your favorite brownie – it’s the best of both worlds.

These cookies are made with simple, pantry-friendly ingredients. You probably have most of them on hand, making it an easy recipe to whip up any time.

Best of all, they’re versatile. Enjoy them warm from the oven, add a scoop of ice cream on top, or pair them with a glass of milk. However you eat them, they’re bound to be a hit.

Ingredients Notes

The magic behind these fudgy brownie cookies lies in their simple yet powerful ingredients. Each one adds a layer of flavor or texture that makes these cookies irresistible.

Butter and chocolate: The foundation of these cookies is melted butter combined with semi-sweet chocolate. This gives them a deep, chocolatey richness that’s essential for the fudgy texture. Using real chocolate instead of just cocoa powder makes a world of difference in taste.

Granulated sugar and brown sugar: A mix of both sugars provides a balance of sweetness and moisture. The granulated sugar helps create those delightful crackly tops, while the brown sugar adds chewiness.

Eggs: The eggs act as a binder and help achieve that soft, slightly gooey center. Room temperature eggs blend best with the other ingredients.

Flour: Just a small amount of all-purpose flour gives these cookies structure without making them cakey. It’s just enough to hold everything together while keeping that brownie-like texture.

Cocoa powder: A little cocoa powder intensifies the chocolate flavor, giving the cookies a rich, dark chocolate taste.

Vanilla and salt: Don’t underestimate the power of a touch of vanilla and salt! They enhance the chocolate flavor and balance the sweetness, making each bite perfectly satisfying.

How To Make These Fudgy Chocolate Brownie Cookies

Creating these delicious brownie cookies is as easy as it gets. Follow these steps, and you’ll have freshly baked cookies in no time.

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

In a microwave-safe bowl, melt ½ cup of butter and 1 cup of semi-sweet chocolate chips together in 30-second intervals, stirring between each, until smooth. Let the mixture cool slightly to avoid cooking the eggs in the next step.

In a separate bowl, whisk together ¾ cup of granulated sugar, ¼ cup of brown sugar, and 2 large eggs until the mixture is pale and slightly thickened. This step helps achieve that signature crackly top.

Pour the melted chocolate mixture into the egg mixture, stirring to combine. Add ½ cup of all-purpose flour, ¼ cup of cocoa powder, 1 teaspoon of vanilla extract, and a pinch of salt. Fold the ingredients together until just combined. Be careful not to overmix, as this could lead to tougher cookies.

Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing each about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Remember, they’ll continue to firm up slightly after they come out of the oven.

Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack. This ensures they hold their shape and maintain that fudgy texture.

Storage Options

If you have any leftover cookies (which is rare in my experience!), they can be stored in an airtight container at room temperature for up to 3 days. Their fudgy texture stays intact, making them a perfect treat to enjoy throughout the week.

For longer storage, place them in a single layer inside an airtight container and refrigerate for up to a week. If you prefer them warm, simply microwave each cookie for about 10 seconds before eating.

To freeze these cookies, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, where they’ll keep for up to 3 months. Thaw at room temperature, or warm in the microwave for a fresh-from-the-oven experience.

Variations and Substitutions

These brownie cookies are delicious as-is, but here are a few ideas to switch things up.

Add chocolate chunks or chopped nuts for extra texture. Chopped dark chocolate or walnuts bring a delightful crunch to the cookies.

For a holiday twist, try adding ½ teaspoon of peppermint extract to the batter. It pairs beautifully with the chocolate and is especially popular around the holidays.

Make it a double chocolate delight by adding ¼ cup of white chocolate chips or peanut butter chips. They add a lovely contrast to the rich chocolate base.

For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free flour blend. The texture may vary slightly, but they’ll still be deliciously fudgy.

Whether you make them plain or with add-ins, these brownie cookies are bound to become a new favorite. They’re quick, easy, and packed with so much flavor – the perfect treat to whip up any day of the week.

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