Description
These 20-minute fudgy chocolate brownie cookies combine the richness of brownies with the ease of cookies. With crackly tops, chewy centers, and deep chocolate flavor, they’re a quick, crowd-pleasing treat made from pantry staples—no chilling required.
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
Instructions
- Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Melt butter and chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
- In a separate bowl, beat eggs, sugar, and vanilla with a hand or stand mixer on high for 3–5 minutes until light and airy.
- Fold in the melted chocolate mixture until fully combined.
- Add flour, salt, cocoa powder, and baking soda; mix until just combined. Dough will resemble loose brownie batter.
- Drop spoonfuls or use a small scoop to portion dough onto trays, spacing 2 inches apart.
- Bake for 10 minutes, or until tops are crinkled and edges are set.
- Let cookies cool on the tray for 10 minutes before transferring to a wire rack.
Notes
- Add ½ tsp espresso powder to enhance the chocolate flavor.
- Mix in chocolate chips, chunks, or chopped nuts for texture.
- Roll in powdered sugar before baking for a crinkle cookie look.
- Use 1:1 gluten-free flour to make them gluten-free.
- For dairy-free, use vegan butter and chocolate alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
