Description

Delightfully soft and fudgy Meltaway Brownie Cookies featuring a rich chocolate flavor and melty semi-sweet chocolate chips. These cookies are quick to prepare, baked to perfection with a slightly underbaked center for a melt-in-your-mouth texture, making them an irresistible treat perfect for any chocolate lover.

Ingredients

Cookie Dough

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup all-purpose flour
1 cup semi-sweet chocolate chips

For Serving (Optional)

Powdered sugar, for dusting

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Instructions

Prepare the Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix Butter and Sugar: In a large bowl, whisk together the melted unsalted butter and granulated sugar until the mixture is smooth and creamy, forming a rich base.
Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, whisking continuously until fully combined and the mixture is smooth.
Combine Dry Ingredients: Sift the cocoa powder, baking powder, and salt into the wet mixture and stir until the batter is uniformly smooth and chocolatey.
Fold in Flour and Chocolate Chips: Gradually fold the all-purpose flour into the batter until thick and combined, then gently stir in the semi-sweet chocolate chips for bursts of melty chocolate.
Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough about 2 inches apart onto the prepared baking sheets to allow room for spreading.
Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are set but the centers remain slightly underbaked for a soft and fudgy texture. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve: Optionally dust the cooled cookies with powdered sugar to add a delicate sweetness and an attractive finish. Serve with a glass of milk for an indulgent treat.

Notes

For best texture, avoid overbaking; cookies should have a slightly underbaked center.
Make sure to melt the butter gently to avoid cooking the eggs prematurely when mixed.
Use parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
These cookies can be stored in an airtight container at room temperature for up to 3 days.
For a more intense chocolatey flavor, substitute Dutch-processed cocoa powder.