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Fudgy Chocolate Brownie Cookies

Fudgy Chocolate Brownie Cookies in Just 20 Minutes

Delight in these Fudgy Chocolate Brownie Cookies, offering a perfect blend of cookie and brownie in just 20 minutes.
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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 Batter
  • 1/4 cup Unsalted Butter Provides moisture and richness; substitute with margarine for a dairy-free option.
  • 4 ounces Semi-Sweet Chocolate Adds intense chocolate flavor; chocolate chips work well too!
  • 2 Large Eggs Binds ingredients and adds moisture; whip them well for a light, airy texture.
  • 1 cup Granulated Sugar Sweetens the cookies and contributes to their chewy texture.
  • 1 teaspoon Vanilla Extract Enhances chocolate flavor; you can replace it with almond extract for a unique twist.
  • 1 cup All-Purpose Flour Provides structure; gluten-free blends have worked successfully for others.
  • 1/4 teaspoon Kosher Salt Balances sweetness and enhances flavor; use table salt if preferred, but reduce the amount.
  • 3 tablespoons Cocoa Powder Deepens the chocolate flavor and creates that fudgy texture that makes these cookies special.
  • 1/8 teaspoon Baking Soda Helps cookies rise slightly, giving them that perfect fluffy bite.

Equipment

  • Mixing Bowl
  • Electric mixer
  • baking sheets
  • parchment paper
  • Microwave
  • sifter
  • cookie scoop

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Combine 1/4 cup of unsalted butter and 4 ounces of semi-sweet chocolate in a microwave-safe bowl and microwave until melted and smooth.
  3. In a large bowl, whip together 2 large eggs, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.
  4. Gradually mix in the cooled chocolate and butter blend with the egg mixture.
  5. Sift together 1 cup of all-purpose flour, 1/4 teaspoon of kosher salt, 3 tablespoons of cocoa powder, and 1/8 teaspoon of baking soda, then gently fold into the wet ingredients.
  6. Scoop dollops of the dough onto the prepared baking sheets, leaving 2 inches apart.
  7. Bake for 10 minutes until shiny and cracked on top, with soft edges.
  8. Cool on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies can be customized by adding nuts or a dash of espresso powder for extra flavor. Serve warm for the best texture!

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