Name: 20-Minute Fudgy Chocolate Brownie Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 6 oz semi-sweet chocolate (chopped or chips); 2 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 2/3 cup all-purpose flour; 1/4 teaspoon kosher salt; 2 tablespoons unsweetened cocoa powder; 1/4 teaspoon baking soda

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These 20-minute fudgy chocolate brownie cookies are the best of both worlds—chewy, rich brownies meet the simplicity and shape of a cookie. With their shiny crackly tops, deep chocolate flavor, and soft centers, they come together fast with pantry staples and no chill time. I love how quick and satisfying they are, whether I’m craving a treat or need something crowd-pleasing for a gathering.

20-Minute Fudgy Chocolate Brownie Cookies

Why I’ll Love This Recipe

I can’t get enough of how deeply chocolatey these are, with a texture that’s equal parts soft, chewy, and crisp on the edges—just like the best brownies. I also love that I don’t have to wait for any dough to chill, and cleanup is minimal. These bake in just 10 minutes, so they’re ready in a flash. They also double beautifully, and I’ve made them with mix-ins like espresso powder and nuts for extra flair.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
semi sweet chocolate
large eggs
granulated sugar
vanilla extract
all-purpose flour
kosher salt
cocoa powder
baking soda

Directions

I start by preheating my oven to 350°F and lining two cookie sheets with parchment paper.
In a microwave-safe bowl, I melt the butter and chocolate in 30-second bursts until smooth, then let it cool.
In a separate bowl, I whip the eggs, sugar, and vanilla with a hand or stand mixer for 3–5 minutes on high speed until the mixture is light and airy.
I fold in the melted chocolate mixture until fully combined.
Then I mix in the flour, salt, cocoa powder, and baking soda until just combined. The dough will look more like brownie batter—loose and glossy.
Using a small scoop or spoon, I drop portions of dough onto the trays, spacing them about 2 inches apart.
I bake them for 10 minutes, until they’ve crinkled on top and the edges look set.
After baking, I let them cool on the tray for 10 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time takes around 10 minutes, and bake time is 10 minutes, so from start to finish I’m looking at just 20 minutes. Perfect for when I want something sweet fast!

Variations

Espresso flavor: I sometimes add ½ tsp of espresso powder to the dry ingredients to boost the chocolate.
Chocolate chips: For extra texture, I mix in some chocolate chips or chunks just before baking.
Nuts: I love folding in finely chopped walnuts or pecans for a little crunch.
Powdered sugar: Rolling the dough in powdered sugar before baking gives a classic crinkle cookie effect.
Gluten-free: A 1:1 gluten-free flour substitute works well in this recipe.

Storage/Reheating

I store these in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them in a sealed container or zip-top bag for up to 2 months. I’ve found they taste best fresh, but I can revive frozen ones by letting them thaw at room temperature or warming them in the microwave for about 10 seconds.

FAQs

Can I use chocolate chips instead of a baking chocolate bar?

Yes, I can substitute semi sweet chocolate chips for the baking bar. It still melts well and provides that rich chocolate flavor.

Why didn’t my cookies get crinkle tops?

The most common reason is under-whipping the eggs and sugar. I make sure to beat them for the full 3–5 minutes on high to get enough air into the mixture.

Can I make the dough in advance?

Since the batter is loose and doesn’t need to chill, I usually make and bake it right away. If I do need to wait, I give it a gentle stir before scooping and baking, as it may thicken slightly while resting.

What type of cocoa powder should I use?

I stick with unsweetened natural cocoa powder for the best fudgy texture and deep chocolate flavor. Sweetened cocoa powder makes the cookies overly sweet.

Can I make these dairy-free?

Yes, I’ve had success using dairy-free margarine sticks and vegan chocolate. The texture stays soft and chewy, and the flavor is still amazing.

Conclusion

These fudgy chocolate brownie cookies are a go-to in my kitchen for a reason. They’re fast, flavorful, and indulgent—with no special equipment or hard-to-find ingredients. Whether I want to whip up a quick dessert or impress with homemade cookies, this recipe never fails. I’ll be baking these again and again—and probably doubling the batch each time.