Description
Meltaway Brownie Cookies are fudgy, chewy chocolate delights that combine the rich texture of brownies with the convenience of cookies. Featuring a blend of melted semi-sweet chocolate, cocoa powder, and optional chocolate chips, these cookies bake up with shiny, cracked tops and soft centers, perfect for satisfying chocolate cravings with every bite.
Ingredients
Scale
Chocolate Mixture
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- â…” cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Add-ins
- ½ cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped semi-sweet chocolate and unsalted butter together using a double boiler or microwaving in 30-second intervals, stirring until smooth and fully combined. Set aside to cool slightly.
- Mix Wet Ingredients: In a separate mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is light, frothy, and pale in color, about 2 minutes.
- Combine Chocolate Mixture: Slowly whisk the slightly cooled melted chocolate and butter mixture into the sugar-egg mixture until smooth and fully incorporated.
- Prepare Dry Ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution.
- Fold Dry Ingredients: Gently fold the dry ingredients into the wet chocolate mixture until just combined, being careful not to overmix to maintain a tender texture.
- Add Chocolate Chips: Stir in the optional chocolate chips if desired to enhance the chocolate intensity and texture.
- Drop Batter onto Sheet: Using a tablespoon, drop dollops of batter onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes or until the tops are shiny and cracked but the centers remain soft and fudgy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before carefully transferring them to a wire rack to cool completely or serve warm.
Notes
- Do not overbake—the cookies should stay soft and fudgy in the center, similar to brownie texture.
- For extra flavor, sprinkle a pinch of sea salt on top before baking to enhance chocolate flavor.
- Fold in chopped nuts such as walnuts or pecans for added crunch and complexity.
