🍪 Meltaway Brownie Cookies
(makes about 20 cookies)
Ingredients
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1 cup semi-sweet chocolate chips
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2 tbsp unsalted butter
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⅔ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ cup all-purpose flour
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2 tbsp unsweetened cocoa powder
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¼ tsp baking powder
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¼ tsp salt
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Optional: ½ cup chocolate chips or chopped nuts for mix-ins
Instructions
1. Melt the chocolate
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In a heatproof bowl, melt the chocolate chips and butter together (in 20-second bursts in the microwave or over a double boiler).
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Stir until smooth, glossy, and let cool slightly.
2. Make the batter
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In another bowl, whisk sugar, eggs, and vanilla until slightly thickened (about 1 minute).
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Add in the melted chocolate mixture and whisk until fully combined.
3. Add dry ingredients
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Sift together flour, cocoa powder, baking powder, and salt.
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Fold into the wet ingredients until just combined — the dough will be thick and glossy like brownie batter.
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Stir in extra chocolate chips or nuts if desired.
4. Chill the dough
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Refrigerate for 30–45 minutes.
This helps the cookies hold their shape and gives them that perfect fudgy texture.
5. Bake
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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Drop spoonfuls of dough (about 1½ tablespoons each) onto the sheet, spacing them about 2 inches apart.
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Bake 8–10 minutes — the edges should be set, but the centers still look soft.
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Let cool on the sheet for 5 minutes before transferring to a rack.
🍫 Optional Finish
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Dust with powdered sugar once cooled for a “meltaway” snow-dusted look.
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Or drizzle with melted chocolate for extra indulgence!
💡 Tips
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Don’t overbake — they’ll firm up as they cool.
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For extra gooey centers, bake on the shorter end of the time range.
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Store in an airtight container for up to 4 days (or freeze for up to a month).
Would you like me to include a peppermint or espresso version of these for the holidays? They’re unreal that way!
