Description
These Meltaway Brownie Cookies deliver the perfect fudgy texture of a brownie in a soft, chewy cookie form. Rich cocoa flavor combined with chocolate chips makes them irresistibly decadent yet simple to prepare, ideal for an easy American dessert treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Topping (Optional)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for better texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Incorporate Cocoa Powder: Stir in the unsweetened cocoa powder thoroughly until the batter is uniform and richly chocolatey.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agent and salt evenly.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredients into the wet cocoa mixture, mixing until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, distributing them evenly without breaking them.
- Portion Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain slightly soft for that meltaway texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Optional Dusting: Once cooled, dust with powdered sugar if desired, adding a delicate sweetness and attractive finish.
Notes
- For a richer chocolate flavor, substitute dark cocoa powder or add a pinch of espresso powder to the batter.
- These cookies are meant to be soft and fudgy; avoid overbaking to retain this texture.
- If the dough feels too soft or sticky to handle, chill it for 30 minutes before scooping.
