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Fudgy Chocolate Brownie Cookies

Irresistible Fudgy Chocolate Brownie Cookies in Just 20 Minutes

Make fudgy chocolate brownie cookies in 20 minutes for a rich, chewy dessert that impresses anyone!
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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 Cookie Base
  • 1 cup Unsalted Butter Can be swapped with margarine for a dairy-free version.
  • 8 oz Semi-Sweet Chocolate Use bar or chips.
  • 2 large Eggs Always use room temperature eggs.
  • 1 cup Granulated Sugar Consider mixing in brown sugar for depth.
  • 1 tsp Vanilla Extract Almond extract can be used for a unique twist.
  • 1 cup All-Purpose Flour Avoid self-rising flour.
  • 1/2 tsp Kosher Salt Use regular table salt in half the quantity.
  • 1/3 cup Cocoa Powder Use unsweetened for best results.
  • 1/2 tsp Baking Soda Check freshness for best results.
Optional Add-ins
  • 1 cup Nuts Walnuts or pecans.
  • 1 tsp Espresso Powder Sprinkle in for extra chocolate intensity.
  • Sea Salt Sprinkle on top before baking.

Equipment

  • Microwave
  • Mixing bowls
  • Handheld mixer
  • spatula
  • Parchment paper
  • Baking sheets
  • Ice Cream 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. Microwave until smooth, about 1-1.5 minutes total.
  3. In another bowl, beat together eggs, granulated sugar, and vanilla extract for 3-5 minutes until light and airy.
  4. Pour the cooled chocolate mixture into the egg mixture and blend until fully incorporated.
  5. Gently fold in the flour, cocoa powder, kosher salt, and baking soda until just combined.
  6. Scoop heaping portions of dough onto the prepared baking sheets with 2 inches of space between cookies.
  7. Bake for 10 minutes until the edges are set and centers are soft and gooey.
  8. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies are perfect for sharing and can be stored at room temperature for up to 5 days or in the freezer for up to 2 months.

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