Description
These Meltaway Brownie Cookies combine the rich, fudgy texture of brownies with the convenient, handheld form of cookies. Soft and chewy with bursts of semi-sweet chocolate chips, they are a delightful treat perfect for any occasion. Finished with an optional dusting of powdered sugar, these cookies promise melt-in-your-mouth goodness with every bite.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- â…“ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Optional Topping
- Powdered sugar (for dusting)
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugar: In a large bowl, whisk together the melted butter and granulated sugar until the mixture becomes smooth and creamy, forming the base of your cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar blend, whisking thoroughly until fully combined for a uniform texture.
- Add Dry Ingredients: Sift together the cocoa powder, baking powder, and salt, then add them to the wet ingredients. Mix continuously until the mixture turns smooth and consistent.
- Fold in Flour and Chocolate Chips: Gradually fold in the all-purpose flour until the batter thickens. Stir in the semi-sweet chocolate chips evenly for pockets of gooey chocolate.
- Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain slightly underbaked for a soft, melt-in-your-mouth texture. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Dust with powdered sugar if desired to add a touch of sweetness and a decorative finish. Enjoy these cookies best served alongside a cold glass of milk for a perfect treat.
Notes
- Do not overbake; the centers should look slightly underbaked to keep the cookies soft and fudgy.
- Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to prevent breaking.
- Use parchment paper or silicone mats for easy cleanup and to avoid sticking.
- Powdered sugar dusting is optional but adds a nice visual contrast and a subtle sweetness.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
