As the crisp autumn breeze begins to swirl through the trees and golden leaves blanket the sidewalks, there’s nothing more comforting than the smell of chocolate wafting through a cozy kitchen. That’s where these 20 Minute Fudgy Chocolate Brownie Cookies come in soft, chewy, intensely chocolaty, and ready in no time. They’re the perfect quick-bake treat for chilly afternoons, lunchbox surprises, or last-minute dessert cravings.
These cookies bring together the best of two worlds: the crackly top and fudgy center of a brownie, combined with the portability and ease of a cookie. No chilling required, no fancy equipment—just pure chocolate bliss in under 20 minutes. It’s no surprise this recipe has become a favorite among readers and home bakers alike.
Let’s dive into this irresistible fall favorite!
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20 Minute Fudgy Chocolate Brownie Cookies
- Total Time: 20 minutes
- Yield: 18 cookies
Description
These 20 Minute Fudgy Chocolate Brownie Cookies are chewy, gooey, and bursting with rich chocolate flavor. With crackly tops and soft centers, they’re a fast and irresistible treat perfect for fall baking, cozy nights, or anytime chocolate cravings strike.
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp espresso powder (optional)
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) dark brown sugar
- 1/4 cup (50g) white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups (210g) semi-sweet chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a saucepan over low heat, melt the butter. Remove from heat and whisk in both sugars until glossy and well combined.
- Let the mixture cool slightly, then whisk in eggs one at a time, followed by vanilla extract. Stir until smooth and thick.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder (if using).
- Gradually add dry mixture to the wet ingredients, stirring until just combined. Fold in chocolate chips or chunks.
- Using a cookie scoop or spoon, drop 2-tablespoon mounds of dough onto baking sheets, spacing 2 inches apart.
- Bake for 9–11 minutes, until tops are shiny and crackly but centers remain soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool.
Notes
Use quality cocoa and room temperature eggs for best results. Don’t overbake—cookies should look slightly underdone in the center. Optional chilling for 10–15 minutes helps make thicker cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
To make these 20 Minute Fudgy Chocolate Brownie Cookies, you’ll need simple pantry staples and high-quality cocoa for that deep chocolate flavor.
Dry Ingredients:
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) dark brown sugar
- 1/4 cup (50g) white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Add-ins:
- 1 1/4 cups (210g) semi-sweet chocolate chips or chunks
- Optional: 1/2 tsp espresso powder (enhances chocolate flavor)
Step-by-Step Instructions
This recipe comes together quickly and is beginner-friendly. You’ll be amazed at how rich and fudgy the cookies turn out!
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Melt Butter & Sugar
- In a medium saucepan over low heat, melt the butter.
- Remove from heat and immediately whisk in the brown and white sugars until well combined and glossy.
Step 3: Add Eggs and Vanilla
- Allow the butter-sugar mixture to cool slightly (about 1–2 minutes).
- Whisk in the eggs one at a time, followed by the vanilla extract.
- Stir until the mixture is smooth and thick.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder (if using).
Step 5: Combine Wet and Dry
- Gradually add the dry mixture to the wet, stirring until just combined.
- Fold in the chocolate chips or chunks. The dough will be thick and glossy—similar to brownie batter.
Step 6: Scoop and Bake
- Using a cookie scoop or spoon, place mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, spaced about 2 inches apart.
- Bake for 9–11 minutes, or until the tops are shiny and crackly but the centers are still soft.
Step 7: Cool
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool, giving you that perfect fudgy texture.
Tips for Success
- Don’t overbake: These cookies are meant to be gooey in the middle. Remove them when they still look a little underdone in the center they’ll set up as they cool.
- Use quality cocoa: Choose a good unsweetened cocoa powder for maximum flavor depth.
- Room temperature eggs mix more evenly and help create that shiny brownie-like crust.
- Sift cocoa powder to prevent lumps in your batter.
- Chill briefly for neater cookies (optional): If you want thicker cookies, chill the dough for 10–15 minutes before scooping.
Possible Variations
Whether you’re baking for dietary needs or just want to switch things up, this recipe is flexible and fun to customize:
1. Gluten-Free
- Substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum.
- Results are just as fudgy and rich!
2. Double Chocolate Peppermint
- Add 1/2 tsp peppermint extract and swap 1/2 cup of the chocolate chips for white chocolate chips.
- Great for holiday gifting.
3. Walnut Crunch
- Fold in 1/2 cup chopped walnuts for texture and nutty flavor.
4. Streusel-Topped Brownie Cookies
- Before baking, sprinkle each cookie with a small pinch of cinnamon-sugar streusel (1 tbsp butter + 2 tbsp flour + 2 tbsp sugar + pinch cinnamon).
- Adds a crispy top layer and seasonal flair.
Storage Recommendations
These 20 Minute Fudgy Chocolate Brownie Cookies store beautifully, making them perfect for make-ahead treats or lunchbox additions.
- Room temperature: Store in an airtight container for up to 4 days.
- Freezer (baked): Freeze in a single layer, then transfer to a zip-top bag. Reheat in the microwave for 10–15 seconds for a warm, fudgy texture.
- Freezer (dough): Scoop dough balls and freeze on a baking sheet. Once solid, store in a bag and bake straight from frozen, adding 1–2 extra minutes.