Sometimes, you need a chocolate fix, and you need it fast. That’s where these 20-minute fudgy chocolate brownie cookies come in. They’re the perfect blend of a brownie’s chewiness and a cookie’s convenience, ready in no time.
Why This Recipe Works
- Quick Prep: With just a few simple steps, you’re on your way to chocolate heaven.
- One Bowl Wonder: Less cleanup means more time to enjoy your cookies.
- Perfect Texture: Achieves that coveted fudgy center with a slightly crispy edge.
- Versatile: Easily customizable with your favorite mix-ins.
- Fast Baking: From mixing to munching in under 20 minutes.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F and line your baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your cookies have that perfect chocolatey base.
Step 3: Combine Wet Ingredients
Add the melted butter, sugar, egg, and vanilla extract to the dry ingredients. Mix until just combined. Overmixing can lead to tough cookies, so stop when you no longer see streaks of flour.
Step 4: Add Chocolate Chips
Fold in the chocolate chips for that extra chocolate punch. Feel free to substitute with nuts or other mix-ins if you’re feeling adventurous.
Step 5: Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
Tips and Tricks
For an even richer flavor, try using dark cocoa powder instead of regular. If you’re out of chocolate chips, chopped chocolate bars work just as well. For a gooier center, slightly underbake the cookies. Always let them cool on the baking sheet for a few minutes before transferring to a wire rack to prevent breaking. And remember, the dough can be frozen for up to 3 months, so you can have fresh cookies anytime.
Recipe Variations
- Peanut Butter Swirl: Add a dollop of peanut butter to each cookie before baking.
- Mint Chocolate: Substitute the vanilla extract with mint extract for a refreshing twist.
- Double Chocolate: Add white chocolate chips along with the dark for a decadent treat.
- Nutty Delight: Mix in chopped walnuts or pecans for added crunch.
- Spiced: A pinch of cinnamon or chili powder can add an unexpected but delicious kick.
Frequently Asked Questions
Can I make these cookies gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free blend. Keep in mind that the texture might vary slightly, but they’ll still be delicious.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies or the dough.
Can I use oil instead of butter?
Yes, but the texture and flavor will be slightly different. Butter gives the cookies a richer taste and a firmer texture, while oil makes them softer.
Summary
These 20-minute fudgy chocolate brownie cookies are the perfect quick fix for your chocolate cravings. Easy to make, delicious, and customizable, they’re sure to become a favorite.