These Meltaway Brownie Cookies are a dreamy treat that combines the fudgy, rich texture of brownies with the delightful chewiness of cookies. With a slight crisp exterior and an irresistibly soft, melt-in-your-mouth interior, these cookies are the perfect indulgence for chocolate lovers. Packed with semisweet chocolate chips and a hint of vanilla, they offer the best of both worlds.

Ingredients:

1 cup semisweet chocolate chips
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Directions:

Step 1: Prepare the Ingredients

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter together. You can do this in 20-second intervals, stirring between each, until the mixture is smooth and fully melted. Set aside to cool slightly.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, beat the granulated sugar and eggs together until the mixture is smooth and slightly fluffy. This should take about 1-2 minutes.
Add the melted chocolate and butter mixture to the egg and sugar mixture. Stir in the vanilla extract, mixing until everything is combined.

Step 4: Combine Dry and Wet Ingredients

Gradually add the dry ingredients (flour, cocoa, baking powder, and salt) to the wet mixture. Stir until everything is just combined, making sure not to overmix. The dough will be thick but soft.

Step 5: Scoop the Dough

Using a cookie scoop or a spoon, scoop tablespoon-sized portions of the dough and place them on the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading during baking.

Step 6: Bake the Cookies

Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are set and the centers are still soft. The cookies will firm up as they cool, so be careful not to overbake them.

Step 7: Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them once they’ve cooled, or store them in an airtight container for up to 5 days.

Tips for Perfect Meltaway Brownie Cookies:

Don’t overbake: The key to getting a melt-in-your-mouth texture is to not overbake the cookies. They should still look a bit soft in the center when you pull them out of the oven.
Let the dough rest: For even more chewy, meltaway texture, you can chill the cookie dough in the refrigerator for 30 minutes before baking. This helps prevent excessive spreading and can make for a thicker cookie.
Chocolate chips: Use high-quality semisweet chocolate chips for the best flavor. You can also substitute them with milk chocolate or dark chocolate for different flavor profiles.
Add-ins: For extra texture, you can add chopped nuts (like walnuts or pecans) or a sprinkle of sea salt on top before baking.

How to Store:

Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: If you want to save some for later, you can freeze the baked cookies. Place them in a freezer-safe container or zip-top bag, separating layers with parchment paper. They will stay fresh for up to 3 months. Just thaw them at room temperature before enjoying.

Why You’ll Love These Cookies:

These Meltaway Brownie Cookies are rich, decadent, and full of chocolate flavor. With a soft, fudgy center and a slightly crisp edge, they truly melt in your mouth. They’re perfect for satisfying your chocolate cravings or as a sweet treat for a party, potluck, or bake sale.

Whether you’re an experienced baker or just starting out, these cookies are easy to make and will surely impress anyone who tries them!