These 20-minute Fudgy Chocolate Brownie Cookies are everything you want for a quick, indulgent Valentine’s treat—rich, gooey, and packed with all the irresistible brownie texture you crave.
Whether you’re celebrating with a loved one or treating yourself, these cookies are the perfect way to satisfy your chocolate cravings.
What makes these cookies even more special is how fast they come together. You get all the decadence of a brownie, in a convenient cookie form, with no chilling or complex steps involved.
I often make these when I need something sweet and fast, but I never want to sacrifice flavor. The cocoa powder and chocolate chips pack a serious chocolate punch, while the brown sugar brings a lovely caramel undertone.
You’ll probably find yourself sneaking a bite or two straight off the cooling rack—they’re that good! Pair them with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a heavenly dessert that’s perfect for Valentine’s Day.
Why This Is My Go-To Recipe?
- Fast and satisfying: It’s my go-to when I need something quick but decadent, like when I’m hosting a movie night or craving something homemade.
- A crowd-pleaser: They’re always a hit, whether with family or friends, and people always ask for the recipe.
- Customizable: I’ve added things like chopped nuts or a dash of espresso powder for an extra layer of flavor.
20-Minute Fudgy Chocolate Brownie Cookies Recipe
Equipment
- Measuring Cups
- Mixing Bowls
- Small Saucepan
- Stand Mixer
- Whisk
- Ice cream scoop
- Baking sheets
- Parchment Paper
Ingredients
- 7 ounces 200g dark chocolate at 70% cocoa, finely chopped
- ½ cup 125g unsalted butter, diced
- ⅔ cup 150g granulated sugar
- ½ cup 100g light brown sugar, loosely packed
- 2 large eggs
- 1 cup 130g all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Sea salt optional
Instructions
- Preheat oven to 350°F (180°C) and line 1 large or 2 medium baking sheets with parchment paper. Measure all ingredients before starting.
- Melt butter and chocolate in a small saucepan over low heat, stirring constantly. Set aside.
- In a stand mixer or using an electric mixer, whisk eggs and both sugars on medium speed for 5 minutes. Slowly add melted chocolate and mix for 1 minute.
- Mix dry ingredients in a bowl, then gently fold them into the chocolate mixture until just combined. Scrape the bowl to ensure everything is mixed.
- Scoop dough onto prepared baking sheets, leaving space between cookies as they spread.
- Sprinkle sea salt on top and bake for 10-12 minutes until crinkled and domed.
- Let cookies cool on the tray for 20 minutes before moving, as they’ll be very soft.
