Introduction
20-Minute Fudgy Chocolate Brownie Cookies are a perfect blend of two beloved desserts: fudgy brownies and chewy cookies. These cookies offer the rich, decadent flavor of brownies in a portable, cookie-sized form that is both satisfying and indulgent. In just 20 minutes, you can enjoy a batch of warm, gooey chocolate cookies that have a soft, melt-in-your-mouth texture. The combination of cocoa powder, chocolate chips, and butter gives them their intense chocolate flavor, while the use of brown sugar ensures the cookies stay wonderfully moist. These cookies are perfect for anyone who loves chocolate and is looking for a quick, homemade dessert that will impress friends and family alike. Whether you enjoy them with a glass of milk or as an after-dinner treat, they are sure to become a favorite go-to recipe when you’re craving something rich and chocolatey.
The History of Brownie Cookies
Brownie cookies are a relatively modern invention that marries the best features of both brownies and cookies. Brownies themselves originated in the United States in the late 19th century. While the exact origins are debated, many attribute the creation of the brownie to either the Palmer House Hotel in Chicago, where the first recorded brownie recipe was created in 1893, or to a Chicago-based woman named Bertha Palmer. These early brownies were dense, chocolate-rich treats that became immensely popular across the country. The concept of turning brownies into cookies came about as people began experimenting with different ways to enjoy the texture and flavor of brownies in a more convenient, individual-sized form. Fudgy brownie cookies, like the ones in this recipe, are a modern twist on the classic, combining the best of both worlds—cookie convenience with the fudgy, gooey interior of a brownie.
Ingredients Breakdown
The main ingredients that make up these fudgy chocolate brownie cookies are simple yet indulgent. Unsalted butter provides the rich, creamy texture that brownies are known for. Brown sugar adds moisture and helps achieve the cookies’ soft, chewy texture. Granulated sugar contributes to the overall sweetness and slight crispness around the edges of the cookies. The combination of cocoa powder and semi-sweet chocolate chips gives these cookies their deep, intense chocolate flavor. Eggs help bind the ingredients and provide structure, while vanilla extract adds depth to the flavor. Flour is the key ingredient for providing structure to the cookies, but in this recipe, it’s balanced by the addition of cornstarch to keep the cookies soft and chewy. A pinch of salt enhances the sweetness of the chocolate, making it even more decadent. The final ingredient, baking powder, helps the cookies rise slightly and gives them a light texture despite their rich, fudgy center.
Step-by-Step Recipe
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt 1 cup of unsalted butter in the microwave in 30-second intervals until fully melted.
3. Once melted, stir in 1 cup of brown sugar and 1/2 cup of granulated sugar until well combined.
4. Add in 2 large eggs and 1 teaspoon of vanilla extract, mixing until smooth.
5. Sift in 3/4 cup of cocoa powder, 1 cup of all-purpose flour, 1 teaspoon of cornstarch, 1/2 teaspoon of baking powder, and a pinch of salt, and mix until fully combined.
6. Stir in 1 cup of semi-sweet chocolate chips.
7. Use a cookie scoop or spoon to drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Fudgy Chocolate Brownie Cookies
To achieve the perfect fudgy texture, it’s important not to overbake these cookies. They should still appear a little soft in the center when you take them out of the oven. The cookies will continue to cook slightly as they cool on the baking sheet, so don’t worry if they seem underdone. For an extra indulgent touch, you can press additional chocolate chips or chunks into the tops of the cookies before baking. If you prefer your cookies with a slightly cakier texture, you can increase the flour by 1/4 cup. If you like a more intense chocolate flavor, you can swap out the semi-sweet chocolate chips for dark chocolate chips or add a tablespoon of espresso powder to the dough. Make sure to allow the cookies to cool on the baking sheet before moving them, as they are soft when fresh out of the oven.
Variations and Customizations
While this recipe is already delicious, there are many ways to customize it to your preferences. If you prefer a nutty twist, feel free to add 1/2 cup of chopped walnuts or pecans to the dough. You can also experiment with different types of chocolate chips—milk chocolate chips for a sweeter taste, or even white chocolate chips for a creamy contrast to the dark cocoa. If you’re looking for a salted version, sprinkle a small pinch of sea salt on top of each cookie before baking for a delightful sweet-and-salty flavor. For a fun twist, try adding in 1/2 cup of mini marshmallows or caramel bits for a s’mores-inspired cookie. You could also mix in a tablespoon or two of peanut butter chips for a peanut butter and chocolate combo. For a more festive option, add a handful of colorful sprinkles or mini M&M’s to make these cookies perfect for a party or holiday celebration.
Health Considerations and Nutritional Value
Fudgy chocolate brownie cookies are definitely a treat that should be enjoyed in moderation due to their richness. They are high in calories and sugar, and contain a significant amount of fat from butter and chocolate. However, the cookies do contain some beneficial antioxidants from the cocoa powder and chocolate, which can have positive effects on heart health. If you’re looking for a healthier alternative, you could try reducing the sugar content by using a sugar substitute like stevia or monk fruit, though this may alter the flavor slightly. For a slightly more nutritious option, you could swap the all-purpose flour for whole wheat flour or use almond flour for a gluten-free version. While these cookies are indulgent, they can still be enjoyed as part of a balanced diet when eaten occasionally as a treat.
FAQ
Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check that your other ingredients, like the baking powder and chocolate chips, are gluten-free as well.
Can I use milk chocolate chips instead of semi-sweet chocolate chips? Absolutely! If you prefer a sweeter cookie, milk chocolate chips are a great option.
Can I freeze the cookie dough? Yes, you can freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet to freeze. Once frozen, transfer the dough balls to an airtight container or freezer-safe bag for up to 2 months. Bake from frozen, adding a couple of extra minutes to the baking time.
How should I store these cookies? Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to two months.
Can I add nuts to these cookies? Yes, feel free to add 1/2 cup of chopped walnuts, pecans, or almonds for extra texture and flavor.
20 Minute Fudgy Chocolate Brownie Cookies
Ingredients
- ▢1/4 cup 56.75 g unsalted butter
- ▢4 ounces 113.4 g semi-sweet chocolate, approximately 1/2 cup
- ▢2 large eggs
- ▢1 cup 200 g granulated sugar
- ▢1 teaspoon vanilla extract
- ▢1 cup 125 g all-purpose flour
- ▢1/4 teaspoon kosher salt
- ▢3 tablespoons cocoa powder
- ▢1/8 teaspoon baking soda
Instructions
- Preheat your oven to 350°F and line two cookie sheets with parchment paper. In a microwave-safe bowl, melt the 1/4 cup of butter and 1/2 cup of chocolate together in 30-second intervals until fully melted. Set aside to cool.
- In a separate bowl, beat the 2 eggs, 1 cup of sugar, and 1 teaspoon of vanilla extract using a hand or stand mixer with the whip attachment. Mix on high for 3-5 minutes until the mixture is light and airy. It’s important not to mix this by hand, as the air incorporated by the mixer creates the crinkly, brownie-like tops.
- Add the melted chocolate and butter mixture to the egg mixture and stir until fully combined. You can either use a spatula or mix on low-medium speed with your mixer.
- Next, add the 1 cup of flour, 1/4 teaspoon of kosher salt, 3 tablespoons of cocoa powder, and 1/8 teaspoon of baking soda. Mix on low or by hand until fully combined. The dough will be loose and resemble brownie batter more than cookie dough.
- Using a mini ice cream scoop or a small spoon, drop spoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for 10 minutes. They should have crinkles on top, and the edges should look crisp. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.