Name: 20 Minute Fudgy Chocolate Brownie Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup semi-sweet chocolate chips (or chopped chocolate); 2 tablespoons unsalted butter; 2 large eggs; ¾ cup granulated sugar; ½ teaspoon vanilla extract; ¼ cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; ¼ teaspoon baking powder; ¼ teaspoon salt; ½ cup additional chocolate chips or chunks (optional for extra gooey texture)

Why You’ll Love This Recipe

I love how these cookies come together fast without sacrificing texture or flavor. They’re perfect when I’m craving chocolate but don’t want to wait an hour for a full tray of brownies. The cookies bake quickly, and the result is fudgy, soft, and decadent, with that signature shiny brownie top I can’t get enough of.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Semi-sweet or dark chocolate chips
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I melt the chocolate chips and butter together in the microwave in 30-second intervals until smooth, then set it aside to cool slightly.
In a mixing bowl, I whisk together the eggs, brown sugar, granulated sugar, and vanilla until light and creamy—about 2–3 minutes.
I stir in the melted chocolate mixture until well combined.
In another bowl, I mix flour, cocoa powder, baking powder, and salt, then gradually fold it into the wet mixture.
The batter will be thick and glossy, like brownie batter. I let it sit for 5 minutes to thicken slightly.
I scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, leaving space to spread.
I bake for 10–12 minutes until the tops are cracked and shiny, and the edges are set but the centers are still soft.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 18–20 cookies.
Preparation time: 10 minutes
Baking time: 10–12 minutes
Total time: 20 minutes

Variations

Sometimes I add chocolate chunks or white chocolate chips for extra gooey texture. I’ve also made a salted version with flaky sea salt sprinkled on top before baking. For a spicy twist, I mix in a pinch of cayenne or cinnamon. I’ve even stirred in crushed peppermint or espresso powder for different flavor profiles.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a sealed bag. I reheat them in the microwave for 10 seconds to bring back the warm, fudgy texture—just like fresh out of the oven.

FAQs

Can I make the dough ahead of time?

Yes, I chill the dough for a few hours or overnight. If it’s too firm to scoop, I let it sit at room temp for a bit before baking.

How do I get that crackly brownie top?

Whipping the eggs and sugar well, and using melted chocolate instead of just cocoa powder, helps create that shiny, crackly top.

Are these cookies supposed to be soft in the middle?

Yes, I always pull them out when the centers are still slightly soft—they’ll continue to set as they cool for the perfect fudgy bite.

Can I use cocoa powder only instead of melted chocolate?

For true brownie texture, I stick with melted chocolate—it adds richness and helps with that fudgy, dense interior.

What kind of chocolate should I use?

I prefer semi-sweet or dark chocolate chips. I’ve also used chopped chocolate bars for a more intense flavor.

Conclusion

These 20 Minute Fudgy Chocolate Brownie Cookies are my quick fix for serious chocolate cravings. Rich, gooey, and loaded with bold chocolate flavor, they’re everything I love about brownies—packaged into easy, portable cookies. Fast, simple, and unbelievably delicious, they never last long in my kitchen.