Description
These Meltaway Brownie Cookies are a delightful blend of rich chocolate and soft, fudgy texture. Perfect for chocolate lovers, they combine the best of brownies and cookies in a single bite-sized treat that melts in your mouth. Easy to make and perfect for any occasion, these cookies offer a decadent dessert experience with a crisp edge and gooey center.
Ingredients
Scale
Chocolate Mixture
- 1/2 cup unsalted butter
- 8 ounces semisweet chocolate (chopped or chips)
Wet Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking. - Melt Butter and Chocolate
In a microwave-safe bowl or over a double boiler, melt the unsalted butter and semisweet chocolate together until smooth and fully combined. Allow the mixture to cool slightly to avoid cooking the eggs later. - Mix Sugars and Eggs
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and creamy, which should take about 2 to 3 minutes. - Combine Chocolate Mixture
Gradually add the melted chocolate and butter mixture into the sugar and egg mixture, blending well to incorporate all ingredients. - Sift Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure an even distribution and prevent lumps. - Mix Wet and Dry Ingredients
Slowly add the dry ingredients into the wet ingredients, mixing just until combined to maintain a tender cookie texture. Avoid overmixing. - Add Chocolate Chips
Fold the mini chocolate chips into the cookie dough if desired, for extra bursts of chocolate flavor. - Shape Cookies
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. - Bake
Bake the cookies in the preheated oven for 8 to 10 minutes. The edges should be set while the centers remain soft for a melt-in-your-mouth texture. - Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will continue to set as they cool.
Notes
- For an extra indulgent touch, sprinkle sea salt on top of the cookies before baking to enhance the chocolate flavor.
- These cookies freeze well; store them in an airtight container for up to 2 months.
