Meltaway Brownie Cookies

Yield: 24 cookies
Prep Time: 10 minutes
Bake Time: 12 minutes
Total Time: 22 minutes
Calories: 150 kcal per cookie

Ingredients:

1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar

2 large eggs
1 teaspoon vanilla extract
1/3 cup (40g) cocoa powder

1 teaspoon baking powder
1/4 teaspoon salt
1 cup (120g) all-purpose flour

1 cup (170g) semi-sweet chocolate chips
Powdered sugar, for dusting (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step ensures that your cookies won’t stick to the pan and makes for easy cleanup.

In a large bowl, whisk together the melted butter and granulated sugar until smooth. The melted butter helps create a dense, fudgy texture in the cookies.
Add the eggs and vanilla extract to the butter mixture, and whisk until fully combined. The eggs help bind the ingredients together and provide structure, while the vanilla enhances the chocolate flavor.
Sift the cocoa powder, baking powder, and salt into the wet ingredients. Mix until smooth. Sifting these dry ingredients helps prevent lumps and ensures even distribution throughout the batter.

Gradually fold in the flour until a thick batter forms. Be careful not to overmix, as this can lead to tough cookies. Folding gently helps maintain a tender texture.
Stir in the chocolate chips, reserving a few to press into the tops of the cookies before baking if desired. The chocolate chips add extra richness and texture to the cookies.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake the cookies for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. This shorter baking time helps achieve the meltaway texture. The cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This brief cooling period on the baking sheet allows the cookies to firm up slightly, making them easier to transfer.
If desired, dust the cooled cookies with powdered sugar for a pretty finish and extra sweetness.

Serving Suggestions:

These Meltaway Brownie Cookies are best enjoyed with a cold glass of milk, as the creamy milk complements the rich, chocolatey flavor of the cookies. They also pair well with a scoop of vanilla ice cream for an indulgent dessert, or with a hot cup of coffee or tea for an afternoon treat.

Storage Tips:

Store leftover cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week. For longer storage, freeze the cookies in a freezer-safe container for up to 3 months. Thaw frozen cookies at room temperature before serving.

Enjoy these delightfully fudgy and decadent Meltaway Brownie Cookies whenever your chocolate cravings strike!