These Meltaway Brownie Cookies are the ultimate treat for chocolate lovers! Combining the best of brownies and cookies, they are rich, fudgy, and irresistibly soft with a melt-in-your-mouth texture. With a hint of cocoa and packed with chocolate chips, these cookies are perfect for any occasion, offering the gooey, indulgent experience of brownies in cookie form.

Why You’ll Love This Recipe

If you love brownies but prefer the portability and ease of cookies, these Meltaway Brownie Cookies are your perfect match. They're incredibly soft with a slight crisp on the edges, providing a delightful texture that melts in your mouth. The combination of cocoa and chocolate chips creates a decadent treat that's both rich and sweet. Plus, they come together quickly, making them an ideal choice when you're craving a dessert but don’t want to spend too much time baking.

Ingredients

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup all-purpose flour
1 cup semi-sweet chocolate chips
Powdered sugar (optional, for dusting)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs and vanilla extract, and whisk until fully combined.
- Sift in the cocoa powder, baking powder, and salt. Mix until smooth.
- Gradually fold in the flour until a thick batter forms. Stir in the semi-sweet chocolate chips.
Shape the Cookies:
- Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are set, and the centers look slightly underbaked.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve:
- Dust the cooled cookies with powdered sugar if desired. Serve with a glass of milk for the ultimate treat.

Servings and timing

Servings: 24 cookies
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Storage/Reheating

These cookies are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer in a sealed container for up to 3 months. To reheat, place the cookies in the microwave for a few seconds or warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use margarine instead of butter?

While butter is recommended for the best flavor and texture, margarine can be used as a substitute if necessary.

2. Can I use milk chocolate chips instead of semi-sweet chocolate chips?

Yes, you can substitute with milk chocolate chips, but it will result in a sweeter cookie.

3. Can I add nuts to the dough?

Yes! Chopped walnuts or pecans would be a great addition to the dough if you enjoy the crunch.

4. What can I use if I don’t have cocoa powder?

You can try substituting with melted dark chocolate, but the texture and flavor may slightly change.

5. Can I make these cookies gluten-free?

Yes, use a gluten-free flour blend to make them gluten-free, but be sure to check the specific blend’s instructions for best results.

6. Why are my cookies too soft after baking?

These cookies are meant to be soft, but if you prefer a firmer texture, bake them for a minute or two longer.

7. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it come to room temperature before scooping and baking.

8. Do I need to sift the cocoa powder?

Sifting the cocoa powder helps prevent lumps and ensures an even texture in the dough.

9. Can I make these cookies smaller or larger?

You can adjust the size of the dough balls, but keep in mind that the baking time will vary depending on the size.

10. Can I add frosting or icing to these cookies?

These cookies are delicious on their own, but a light drizzle of chocolate ganache or a sprinkle of powdered sugar would be a lovely addition!

Conclusion

These Meltaway Brownie Cookies are the perfect blend of rich chocolate and soft, chewy texture, making them an irresistible treat for any occasion. Whether you’re a brownie lover or a cookie enthusiast, these fudgy cookies will satisfy your sweet tooth and become a new favorite in your baking repertoire. With easy-to-follow steps and minimal ingredients, you can have a batch of these delicious cookies ready in no time!

Meltaway Brownie Cookies

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Author: Emmily
Total Time: 22 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

These Meltaway Brownie Cookies combine the fudgy richness of brownies with the portability and ease of cookies. Soft, melt-in-your-mouth texture and packed with chocolate chips, these cookies are a decadent treat perfect for any occasion!

Instructions

Prepare the Dough: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined. Sift in cocoa powder, baking powder, and salt. Mix until smooth. Gradually fold in the flour, followed by the chocolate chips.
Shape the Cookies: Use a tablespoon or cookie scoop to drop rounded dough balls onto the prepared baking sheets. Space them about 2 inches apart.
Bake the Cookies: Bake for 10–12 minutes or until edges are set and centers look slightly underbaked. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Serve: Dust with powdered sugar if desired and enjoy with a glass of milk.