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