Description

These Meltaway Brownie Cookies combine the rich, fudgy texture of brownies with the convenient, handheld form of cookies. Featuring melted butter, cocoa powder, and semi-sweet chocolate chips, these cookies are tender, chocolaty, and lightly dusted with powdered sugar for an elegant finish. Perfect for parties, snacks, or anytime you crave a melt-in-your-mouth chocolate treat.

Ingredients

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Wet Ingredients

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

⅓ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup all-purpose flour

Add-ins and Topping

1 cup semi-sweet chocolate chips
Powdered sugar (optional, 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. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
Mix Dry Ingredients: Sift in the cocoa powder, baking powder, and salt to ensure even distribution and avoid lumps. Stir until the mixture is smooth. Gradually add the flour, mixing carefully until a thick batter forms. Gently fold in the semi-sweet chocolate chips to distribute evenly without deflating the batter.
Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded dough balls 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 10-12 minutes, or until the edges are set while the centers remain slightly underbaked to maintain a soft, meltaway texture. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes for easier handling.
Cool and Serve: Transfer the cookies to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired for an elegant touch, and enjoy these decadent brownie-inspired cookies.

Notes

Do not overbake; the cookies should appear slightly underbaked in the center when removed from the oven to keep their soft, fudgy texture.
Butter should be melted but not hot to avoid cooking the eggs when mixed.
Allow cookies to cool completely on a wire rack before storing to maintain texture.
For a dairy-free version, substitute butter with a vegan margarine or coconut oil.
Can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American