20-Minute Fudgy Chocolate Brownie Cookies

Melt the chocolate:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Microwave in 20-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.

Prepare the batter:

In a large bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy.

Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly until well combined.

In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder.

Gently fold the dry ingredients into the chocolate mixture until just combined. If using, fold in the mini chocolate chips.

Bake the cookies:

Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The centers should still be soft and fudgy.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

Enjoy these fudgy chocolate brownie cookies warm with a glass of milk, or store them in an airtight container for up to a week.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: Approximately 120 kcal per cookie | Servings: 18-20 cookies