Description
Delicious meltaway brownie cookies combine the rich, fudgy flavors of traditional brownies with the soft, tender texture of cookies. These easy-to-make treats are perfect for any occasion, featuring a chocolatey dough studded with semi-sweet chocolate chips and a delicate dusting of powdered sugar for an extra touch of sweetness.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- â…“ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
Add-ins and Toppings
- 1 cup semi-sweet chocolate chips
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add eggs and vanilla extract, whisking until fully combined and homogeneous.
- Mix Dry Ingredients: Sift together cocoa powder, baking powder, and salt into the wet mixture. Stir until the mixture is smooth. Gradually add the flour, mixing until a thick, uniform batter forms. Fold in the semi-sweet chocolate chips carefully to distribute evenly.
- Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded dough balls onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are set while the centers remain slightly underbaked to preserve a soft texture. Once baked, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Optionally dust the cooled cookies with powdered sugar for a delightful finishing touch. Serve and enjoy the soft, fudgy meltaway brownie cookies.
Notes
- For fudgier cookies, slightly underbake and allow them to finish setting as they cool.
- Use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Store cookies in an airtight container at room temperature for up to 4-5 days.
- Chocolate chips can be substituted with chunks or other types of chocolate according to preference.
- Optional powdered sugar adds a lovely visual appeal and touch of sweetness but can be omitted if desired.
