Fudgy Brownie Cookies (Ready in 25 Minutes)

These brownie cookies give you everything you love about brownies—the crackly top, the fudgy center—without the commitment of a pan. Drop spoonfuls of brownie batter onto a sheet, bake for 10 minutes, and you’re done. They’re softer than cookies, richer than brownies, and they stay chewy for days.

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Why This Recipe Works

• Melted chocolate + cocoa powder creates layered chocolate intensity that tastes like premium brownies
• Drop batter method eliminates chilling time—the dough spreads just enough to create crisp edges with pudding-soft centers
• Higher sugar ratio produces the signature crackly, shiny brownie top as moisture pushes through during baking
• Minimal flour keeps the texture dense and fudgy rather than cakey
• Espresso powder amplifies chocolate flavor without adding coffee taste

Ingredients Notes & Substitutions

Semi-Sweet Chocolate – Use quality baking chocolate or chocolate chips. The chocolate melts into the base, so flavor matters. Dark chocolate (60-70% cacao) works for a more intense, less sweet cookie.

Unsalted Butter – Creates richness and helps the signature crackly top form. Salted butter works; just reduce added salt by half.

Granulated Sugar – Essential for the crackly surface. Don’t substitute with brown sugar here—you need the crystalline structure.

Eggs – Room temperature eggs incorporate smoothly into warm chocolate. Cold eggs can seize the mixture.

All-Purpose Flour – Minimal flour keeps these brownie-like. Measure by spooning and leveling; scooping adds too much and makes them cakey.

Cocoa Powder – Dutch-process gives deeper color and smoother flavor. Natural cocoa works but tastes slightly sharper.

Espresso Powder – Optional but transformative. It doesn’t make them taste like coffee; it makes chocolate taste more like chocolate. Instant coffee works in a pinch.

Chocolate Chips – Stir-ins are optional but add pockets of melted chocolate. Use semi-sweet, dark, or even white chocolate chips.

How to Make Brownie Cookies

Prepare the Base

Melt the butter and chopped chocolate together until smooth. You can microwave in 30-second bursts or use a double boiler. The mixture should look glossy and completely combined. Let it cool for 5 minutes—you want it warm but not hot enough to cook the eggs.

Whisk in the sugar until the mixture thickens slightly and looks satiny. Add the eggs one at a time, whisking after each addition until the batter becomes smooth and slightly lighter in color. Stir in the vanilla and espresso powder if using.

Build the Dough

Sift together the flour, cocoa powder, salt, and baking powder. This prevents cocoa lumps and ensures even leavening. Add the dry ingredients to the chocolate mixture and fold gently with a spatula. Stop mixing as soon as no flour streaks remain—overmixing develops gluten and makes the cookies tough instead of fudgy. The batter will be thick and glossy, like brownie batter. Fold in chocolate chips if using.

Shape and Bake

Scoop heaping tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart. The cookies spread moderately. You can leave the scoops rounded—they’ll naturally flatten and crack as they bake.

Bake at 350°F until the tops look set and crackly but the centers still appear slightly underdone when you gently press them. They should feel soft and give easily in the middle. This is crucial: they firm up as they cool, so pulling them early preserves the fudgy texture. If they feel firm in the oven, they’ll be dry after cooling.

Let the cookies rest on the baking sheet for 5 minutes before transferring. They’re fragile when hot and need time to set.

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Expert Tips

• Use parchment paper instead of silicone baking mats. Parchment creates better heat transfer and prevents the cookies from sticking. Silicone mats can make the bottoms too soft and cause the cookies to stick as they cool.

• For uniform crackle, sprinkle a tiny pinch of flaky sea salt on each cookie right after they come out of the oven. The salt crystals enhance the surface tension that creates those gorgeous cracks.

• Use a cookie scoop for consistent size and baking time. A 2-tablespoon (#40) scoop makes cookies that bake evenly in 10-11 minutes.

Storage & Freezing

Room temperature: Store in an airtight container with parchment between layers for up to 5 days. They actually get chewier and fudgier on day two as moisture redistributes.

Freezing baked cookies: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 20 minutes—they taste fresh-baked.

Freezing dough: Scoop dough balls, freeze on a parchment-lined sheet, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time. This is ideal for baking small batches on demand.

FAQ

Why are my brownie cookies cakey instead of fudgy?
Too much flour is the most common culprit—scooping flour directly from the bag packs it down and adds 25-30% more than needed. Always measure by spooning flour into the measuring cup and leveling it off with a knife.

Can I make these without espresso powder?
Yes. The espresso powder intensifies chocolate flavor but isn’t essential. The cookies will still be rich and fudgy without it.

Why did my cookies spread too much?
The batter may have been too warm when scooped. Let it cool slightly after mixing. Also ensure your baking powder is fresh—expired leavening affects spread.

Can I use oil instead of butter?
Butter is best for flavor and texture, but neutral oil (vegetable, canola) works in a pinch. The cookies will be slightly denser and won’t have the same rich flavor.

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Fudgy Brownie Cookies (Ready in 25 Minutes)

Recipe by Elle RiversCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

10

minutes

Cooking time

11

minutes

Calories

145

kcal

25

25

minutes

Fudgy brownie cookies with crackly tops and soft centers. Made with melted chocolate and cocoa powder, these drop-style treats deliver intense chocolate flavor in under 30 minutes.

Ingredients

• 6 oz Semi-Sweet Chocolate – chopped

• 1/4 cup Unsalted Butter

• 3/4 cup Granulated Sugar

• 2 large Eggs – room temperature

• 1 tsp Vanilla Extract

• 1/2 tsp Espresso Powder – optional

• 1/2 cup All-Purpose Flour – spooned and leveled

• 2 tbsp Cocoa Powder – unsweetened

• 1/4 tsp Baking Powder

• 1/4 tsp Salt

• 1/2 cup Chocolate Chips – optional

Directions

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Melt the chopped chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool for 5 minutes.
• Whisk the sugar into the chocolate mixture until thickened and glossy. Add eggs one at a time, whisking thoroughly after each addition until smooth. Stir in vanilla and espresso powder.
• Sift together flour, cocoa powder, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the chocolate mixture until just combined—stop as soon as no flour streaks remain. Fold in chocolate chips if using.
• Drop heaping tablespoons of batter onto prepared baking sheets, spacing them 2 inches apart. The batter will be thick like brownie batter.
• Bake for 10-11 minutes until the tops look crackly and set but the centers still feel soft when gently pressed. They should give easily in the middle—don’t overbake. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

• Cookies will feel very soft when removed from the oven but firm up as they cool. Underbaking by 1-2 minutes ensures a fudgy center.
• For thicker cookies, freeze scooped dough balls for 15 minutes before baking. Bake from frozen without thawing.
• Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.