Description
Indulge in the rich and fudgy goodness of these Meltaway Brownie Cookies that are a perfect blend of a brownie and a cookie. With a soft center and a slight crunch on the edges, these chocolatey treats are sure to satisfy any sweet craving.
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter
- 8 ounces semisweet chocolate (chopped or chips)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Melt Butter and Chocolate: In a microwave-safe bowl or using a double boiler, melt the butter and semisweet chocolate until smooth. Let cool slightly.
- Prepare Cookie Dough: In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until light and creamy. Slowly mix in the melted chocolate. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the mini chocolate chips.
- Bake Cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheets. Bake for 8–10 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For an extra indulgent touch, sprinkle sea salt on top before baking.
- These cookies freeze well—store in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
