Indulge in the perfect fusion of brownies and cookies with these Fudgy Chocolate Brownie Cookies. They boast a rich, chocolatey flavor and a delightfully chewy texture, all topped with that classic brownie crinkle. Best of all, they come together in just 20 minutes, making them an ideal treat for any occasion.
Why You’ll Love This Recipe
- Quick and Easy: With no need for dough chilling, you can whip up these cookies from start to finish in just 20 minutes.
- Decadent Texture: Enjoy the best of both worlds—the fudgy richness of brownies in the convenient form of cookies.
- Beautiful Presentation: The shiny, crinkly tops make these cookies as visually appealing as they are delicious.
Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi-sweet chocolate (about 1/2 cup)
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the butter and semi-sweet chocolate together in 30-second intervals, stirring in between, until smooth. Let the mixture cool for 5 minutes.
- Whip Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with a hand mixer or stand mixer fitted with the whisk attachment on medium speed for 3 minutes, until the mixture is light yellow and foamy.
- Combine Mixtures: Add the cooled chocolate and butter mixture to the egg and sugar mixture, mixing until fully combined.
- Add Dry Ingredients: Gently fold in the flour, kosher salt, cocoa powder, and baking soda until just combined. The batter will resemble brownie batter.
- Scoop Dough: Using a mini ice cream scoop or small spoon, drop portions of the batter onto the prepared baking sheets, leaving about 1-2 inches between each cookie to allow for spreading.
- Bake: Bake the cookies for 10 minutes, until they have crinkly tops and the edges look crisp.
- Cool: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Yield: Approximately 24 cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Espresso Infusion: Add 1/2 teaspoon of espresso powder to the dry ingredients for a deeper chocolate flavor.
- Nutty Addition: Fold in 1/2 cup of chopped nuts, such as walnuts or pecans, for added texture and flavor.
- Chocolate Chips: Mix in 1/2 cup of chocolate chips or chunks for extra bursts of chocolate.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Place the cookies in a single layer on a baking sheet to freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container and store for up to 2 months.
- Reheating: To enjoy warm cookies, reheat them in a preheated oven at 350°F (175°C) for 3-5 minutes or microwave for about 10 seconds.
FAQs
How do I make my cookies more fudgy?
To achieve fudgier cookies, ensure you measure your dry ingredients accurately to avoid adding too much flour, which can make the cookies cakey. Also, using melted butter and chocolate contributes to a fudgier texture.
Why don’t my cookies have shiny crinkle tops?
The shiny crinkle tops result from properly whipping the eggs and sugar to incorporate air. Ensure you beat them for 3-5 minutes until the mixture is pale and fluffy. Additionally, using room temperature eggs helps achieve the desired texture.
Why are my cookies so flat?
These cookies are intended to be thin and slightly flat. However, if they spread too much, check that your baking soda is fresh and active. Also, ensure your eggs are at room temperature, as cold eggs can affect the batter’s consistency.
Can I double the recipe?
Yes, you can double the recipe. Be sure to measure your ingredients accurately, especially the dry ingredients, to maintain the correct texture.
How do I know when the cookies are done?
The cookies should bake for about 10 minutes. They may look slightly puffy in the oven but will develop cracks as they cool. The edges should appear crisp, indicating they are done.
Can I make the dough ahead of time?
This recipe is designed for immediate baking without chilling. Making the dough ahead and refrigerating it may affect the texture and baking outcome.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer can be used. Ensure you beat the eggs and sugar adequately to incorporate enough air for the crinkle tops.
What type of cocoa powder should I use?
Natural unsweetened cocoa powder works well in this recipe, providing a rich chocolate flavor.
Can I add other mix-ins?
Certainly! You can add mix-ins like white chocolate chips, dried fruit, or shredded coconut to customize the cookies to your liking.
How should I measure the flour?
For best results, use a kitchen scale to measure the flour. If using measuring cups, spoon the flour
- Total Time: 20 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the ultimate dessert hybrid with these Fudgy Chocolate Brownie Cookies. Combining the richness of brownies and the convenience of cookies, these treats feature crinkly tops, a chewy texture, and deep chocolate flavor. Ready in just 20 minutes, they’re perfect for chocolate lovers and busy bakers alike.
Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi-sweet chocolate (about 1/2 cup)
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt Chocolate and Butter: Melt butter and semi-sweet chocolate in the microwave in 30-second intervals, stirring in between, until smooth. Cool for 5 minutes.
- Whip Eggs and Sugar: In a large bowl, beat eggs and sugar on medium speed for 3 minutes until light and foamy.
- Combine Mixtures: Mix in the cooled chocolate mixture.
- Add Dry Ingredients: Gently fold in flour, salt, cocoa powder, and baking soda until just combined.
- Scoop Dough: Drop batter onto prepared sheets using a spoon or small scoop, spacing 1-2 inches apart.
- Bake: Bake for 10 minutes or until tops are crinkly and edges are crisp.
- Cool: Let cookies cool for 2 minutes on the sheet before transferring to a wire rack.
Notes
- or enhanced flavor, add 1/2 teaspoon of espresso powder to the batter.
- To make the cookies fudgier, ensure the eggs and sugar are beaten until pale and fluffy.
- These cookies freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
