Description
Meltaway Brownie Cookies are rich, fudgy chocolate cookies with a tender, melt-in-your-mouth texture. These cookies combine the deep flavor of cocoa with the sweetness of semi-sweet chocolate chips and can be optionally dusted with powdered sugar for an elegant finish. Perfect for chocolate lovers looking for an easy-to-make treat that bakes quickly in under 15 minutes.
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. In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and creamy. Add the eggs and vanilla extract, whisking thoroughly until fully combined. Sift in the cocoa powder, baking powder, and salt to ensure even distribution and no lumps. Mix until the batter is smooth. Gradually fold in the all-purpose flour, followed by the semi-sweet chocolate chips, being careful not to overmix to maintain a soft texture.
- 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 for spreading during baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes until the edges are set but the centers still appear slightly underbaked. This ensures a fudgy, meltaway texture once cooled. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes, which helps them set before transferring.
- Serve: Transfer cookies to a wire rack to cool completely. If desired, dust the tops lightly with powdered sugar for a pretty, sweet finish. Serve with a cold glass of milk or enjoy on their own.
Notes
- For best results, do not overbake; the cookies should look slightly underbaked in the center.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Powdered sugar dusting is optional but adds a lovely visual and sweet touch.
- Using parchment paper prevents cookies from sticking and helps with even baking.
