Description
Meltaway Brownie Cookies are delightfully soft and fudgy treats with a shiny, cracked top, combining the rich flavor of brownies with the convenience of cookies. These chewy chocolate cookies are easy to make, featuring melted semi-sweet chocolate and a hint of vanilla, perfect for satisfying any chocolate craving.
Ingredients
Scale
Chocolate Mixture
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- â…” cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional
- ½ cup chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped semi-sweet chocolate and unsalted butter together over a double boiler or microwave in 30-second intervals, stirring frequently until smooth. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
- Whisk Wet Ingredients: In a separate mixing bowl, whisk together granulated sugar, eggs, and vanilla extract until the mixture is light and frothy, about 2 minutes, incorporating air for a better texture.
- Combine Chocolate Mixture with Wet Ingredients: Slowly whisk the melted chocolate and butter mixture into the sugar-egg mixture until fully combined and smooth.
- Mix Dry Ingredients: In another bowl, combine all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agents and flavorings.
- Fold Dry Ingredients into Wet: Gently fold the dry ingredients into the chocolate mixture just until combined, being careful not to overmix to maintain a tender crumb.
- Add Chocolate Chips (Optional): Stir in chocolate chips if using, for extra bursts of gooey chocolate.
- Form Cookies: Drop tablespoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart to allow 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: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set without losing their softness.
Notes
- Do not overbake—cookies should remain soft and fudgy inside like brownies.
- For added flavor, sprinkle sea salt on top before baking or fold in chopped nuts.
