Fudgy Chocolate Brownie Cookies
These quick and gooey brownie cookies bring all the rich, chocolatey comfort of brownies into cookie form — no chill, no fuss, just fudgy bliss in 20 minutes.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Microwave-safe bowl
- Baking Sheets
- Parchment Paper
- Wire Rack
- Cookie Scoop or Spoon
Ingredients
Wet Ingredients
- 1/4 cup unsalted butter
- 4 oz semi-sweet chocolate about 1/2 cup
- 2 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 tsp kosher salt
- 3 tbsp cocoa powder
- 1/8 tsp baking soda
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a microwave-safe bowl, melt the butter and chocolate in 30-second intervals until smooth. Let cool slightly.
- In a large bowl, beat eggs, sugar, and vanilla on high speed for 3–5 minutes until pale and airy.
- Pour the melted chocolate into the whipped eggs and gently fold until fully combined.
- Sift together the flour, cocoa powder, baking soda, and salt. Fold into the wet ingredients until smooth.
- Drop spoonfuls of dough onto baking sheets, leaving room for spreading.
- Bake for 10 minutes, until edges are set and tops are crackly. Let cool for 10 minutes before transferring to a wire rack.
Notes
For extra richness, add a pinch of espresso powder. Want a crunch? Stir in chopped nuts or extra chocolate chunks.