Description
These Meltaway Brownie Cookies combine the fudgy richness of brownies with the convenience and texture of cookies. Featuring a crackly top and a gooey center, these chocolate treats are enhanced with optional mini chocolate chips for an extra burst of chocolate decadence. Perfect for satisfying any chocolate lover’s craving with a soft, melt-in-your-mouth bite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, cut into cubes
- 8 ounces semisweet chocolate, chopped
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup mini chocolate chips or chopped chocolate
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Melt Butter and Chocolate: In a heatproof bowl, combine the unsalted butter and chopped semisweet chocolate. Melt them together either over a saucepan of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring until smooth. Allow this mixture to cool slightly before proceeding.
- Mix Sugar and Eggs: In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture becomes light in color and slightly thickened, about 1 to 2 minutes using a hand whisk or mixer.
- Combine Wet Ingredients: Gradually pour the melted chocolate and butter mixture into the egg mixture, stirring continuously to ensure they fully combine.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Add Chocolate Chips (Optional): If desired, fold in the mini chocolate chips or chopped chocolate pieces for extra richness and texture.
- Rest the Batter: Let the batter sit for 10 to 15 minutes to thicken slightly, which will yield a soft brownie-like consistency.
- Scoop onto Baking Sheets: Use a tablespoon or cookie scoop to portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for slight spreading.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are set but the centers remain soft and slightly gooey, avoiding any wet batter appearance.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies feature a rich, fudgy interior with a delicately crackled top, reminiscent of classic brownies in cookie form.
- For an extra indulgent touch, drizzle cooled cookies with melted chocolate or dust them lightly with powdered sugar.
- Watch the baking time carefully to avoid overbaking, which can dry out the soft centers.
- Cooling on the baking sheet first helps the cookies set properly without breaking apart.
